I successfully accomplished les croissant! Intimidating, indeed, yet incredibly satisfying and proud-making.
They are, quite possibly, the least expensive ingredient-containing delicacy with the most labor intensive creation process. Worth every single moment hour spent ♥ [The yeast dough started at 4pm; 4 hour rest; rolling in of butter and laminating two batches (3 turns/1/2 hour rest between) took 3 hours; 5 hour rest (I napped); 1 hour roll out; 2 hour proof (which coulda/shoulda been 3); 24 minutes of edge-of-seat-waiting = We were chomping at 9 am the following day]
Quite definitely, this is the most sensual dough I've ever had the luxury to handle; it's like the silkiest, smoothest, most perfect baby skin-like texture in the universe. When you ask it, quite nicely of course, to perform magic, like becoming the perfect rectangle from which to make croissant, it purrs: Anything for you, and viola! I'm a pastry chef. A pastry chef who isn't intimidated by words like laminate and isosceles triangle.
Following my first major baking mathmatics success, I moved on to a very personal culinary challenge. A challenge that has haunted me for more than 2 years: Cutting brownies at Sunnyside Up. Laugh, go ahead. Sure. I've been banned for financial reasons. This weekend, we ran out of both OMG Brownies and authorized brownie cutters. So as not to deprive Corvallis of such deliciousness any longer, I did my brownie maths. Properly sized parchment, folded perfectly into 8x3 brownie dimensions (even factoring in the trimmed edges!) really, really, really helped me visualize what I was seeking to accomplish & worked as an amazing guide for cutting the lines.




















