Nearly a year later, I got around to playing with paté feuillette again. Last time went pretty well but this time so much better! The croissants are better shaped, tastier, smoother and better colored than the last time. Half of the paté feuillette makes a dozen croissants and I unloaded about two thirds of them on Rick and the people of his office in preparation to attempt Napoleons with the remaining half of dough.
I'm thinking of trying croissants again later in the week but that time I'll try making them from a yeast raised puff dough which is the type you of croissants you would find more commonly in the bakery boulangerie rather than the pastry shop patisserie---French words are fun but I sure wish I knew how to pronounce them correctly!
Also, Tristyn informed me of some rather surprising news today upon hearing that school starts a week from today:
Tristyn: School! I don't want to go to school.
Me: Well--why not?
Tristyn: Because I have all the knowledge I need!
