Fresh Croissants and orange marmalade, my favorite combination.
I made croissant dough as a demo in class last night to illustrate a different method of enveloping the butter. I did the 3 required turns to fold in the butter every 1/2 hour.
I thought... hmmm, I should enjoy these myself! So, I cut and formed them, let them retard(rest in a cool place) overnight, a little eggwash this morning for color, and into the oven. Add my favorite orange marmalade-because you can't have a croissant without marmalade- and a good cup of coffee.
I have left a trail of crisp, flaky crumbs all over the table. Perfect!
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