Multitasking mistakes turned into marbled masterpiece.
I even made a note to myself to add a tsp of charcoal to my croissant dough for menacingly black croissants filled with creamy off white custard. The contrast I pictured in my head was art. I was so excited.
And then I realized I completely forgot the charcoal and had to knead it into the dough after the fact.
Hey, it turned out pretty pretty anyways. Satisfying even. Like a block of marble. I love it.
Banana pudding + banana bread breakfast to start the day off right.
Eaten while truly getting in touch with my North Carolina roots and playing games with some beautiful high school faces.
Lunch was more chrysanthemum greens boiled in leftover broth over rice with my last cured yolk.
I will never not love the smell of this broth filling every nook and cranny in the apartment. How do I turn this into a chip flavor?
Look at me adding variety to my daily meals.
Dinner was a risky bowl of lentils with parsley and toasted quinoa. I apologize to my stomach in advance.
Eaten while learning about music, Taiwanese convenience stores, how I'm running incorrectly, bevvies, birds, and the true artistry behind Survivor.
The main activity of the day was redeeming my Saveur croissants with the correct number of laminations this time.
-used 18g starter (subtract 9g flour and 9g milk) in leaven in place of yeast and left at room temp overnight
-cut yeast down to ~1/2t
-butter block of 4T and ~1T flour
They remind me of sweet little elephants *smiling face with hearts emoji*.
The only problem was how to preserve the pretty marbled effect post bake...
pc: Joyce.
But look at these multicolored layers.
Filled with roasted sweet potato + salted yolk custard... and eaten with even more custard.
The edges, so flakey. The innards, so soft.
pc: Joyce.
Now trending - binocular croissants.
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