baking architecture
Here's another attempt at crumb embellishment in croissants after an interesting cocoa experiment last week. Note the lower right croissant. The idea here is to have a bit of fun with the beautiful 'honeycomb' crumb that croissants produce (if done well). I wanted to see if a contrasting color could be incorporated into the lamination. The first attempt involved simply coating the dough in cocoa power and then performing the folds. That turned out to just complicate things as cocoa is so dry that nothing sticks. This time (after a suggestion by Leslie) I mixed up a separate dough with cocoa mixed in then added 3 layers to the usual 13 dough layer sheet. This improved the contrast and overall spring but seems to have caused the layers to bond during baking. All on all another fun little project (not sure what do try next though)