Finally baked the other batch of the croissant dough. This time I decided to put couple pieces of chocolate inside, and yum-yum, what a great idea it was. I also made them to be a lot bigger, and therefore the dough made only 4 croissants. Here’s a pic:
When baking the dough from the freezer, take it to melt one day before wanting to serve the croissants. Let it unfreeze in the fridge for about 12 hours. Then roll it out, shape the croissants, and place back into the fridge covered with plastic bag. Let the croissants proof overnight, and bake in the morning as done here.
Other news: Got my graduation work research send last week. It took a while, but it’s all-good now. Soon going to downtown to get a hair-cut for Carlos and then just enjoying the free weekend. Planning to make some Flaemmekueche today, too.
Ps. Oh yes, and the Finnish b-day cake mentioned last time – was blueberrypie with sour cream!