
One of the HARDEST pastries to make right is the croissant. You have to use 3 of the 4 basics that ANY pastry chef needs to be good at (Aside from making a product that tastes good) if they are to have a career: folding butter into dough; rolling dough correctly; and shaping delicate doughs without ruining the product (The final one is being able to decorate a cake) This is a croissant that i filled with dark and white chocolate together before egg washing & baking. Enjoy!
Category Photography / Still Life
Species Unspecified / Any
Size 640 x 480px
File Size 38.3 kB
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