They look quite like about-to-be croissants in this photo.
Those three in the back were set to become little pain au chocolat. It took over 19 hours to make them that pretty. First there was the top dog secret dough prep by Captain Awesome. Then came the chilling, then the folding, then the chilling. That included making sure the marble board was ice cold for each turning so the result is a zillion layers folded in loaded with good unsalted butter. They were left to rise, slowly overnight, ready to bake in the wee hours of the morning.
Captain Awesome is on a mission to create a gluten free puff pastry and croissant that reminds him of Paris. These little pastries came out of the oven looking like perfect little gluten free imitations of a French croissant. Small, crispy, flaky on the outside and the smell would have made you swoon with lust. For croissants, that is. Continue reading