Introducing the 'croissanele'

Introducing the 'croissanele'

On a pastry kick.  For those of you who love to laminate and work with brioche doughs, I always have about 1-2 croissants worth of off-cuts which usually get balled up and baked along side the croissants then promptly cursed and thrown out.  This is what they ‘monkey bread’  it’s just quasi laminated waste.  So today I decided to stuff it into canele molds.  It’s a bit of trip since they look like canele but taste like kouign aman.  This has got thinking of some interesting ideas from here.  Main thing to note here is that all the dough went to good use ! 

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