http://eastvillagekitchen.com/2009/08/30/viennoiserie-croissant-and-pan-au-chocolat/ Slow food in a New York minute Tue, 31 Jan 2012 16:19:42 +0000 hourly 1 http://wordpress.org/?v=3.1.2 http://eastvillagekitchen.com/2009/08/30/viennoiserie-croissant-and-pan-au-chocolat/comment-page-1/#comment-3525 Connie Thu, 24 Dec 2009 16:31:20 +0000 http://eastvillagekitchen.com/?p=2735#comment-3525 This is a lovely and eloquent blog. I wish I enjoyed cooking. I am usually 1 ingredient short of a 4 ingredient recipe. I'll add your blog to mine so I can at least keep up with the latest and greatest recipe you've posted. Who knows Maybe I'll be able to pull it together. This is a lovely and eloquent blog. I wish I enjoyed cooking. I am usually 1 ingredient short of a 4 ingredient recipe. I’ll add your blog to mine so I can at least keep up with the latest and greatest recipe you’ve posted. Who knows Maybe I’ll be able to pull it together.

]]> http://eastvillagekitchen.com/2009/08/30/viennoiserie-croissant-and-pan-au-chocolat/comment-page-1/#comment-3100 Shannon Mon, 28 Sep 2009 15:14:48 +0000 http://eastvillagekitchen.com/?p=2735#comment-3100 Bless people like you for making croissants: something I have a passion for eating, but making them has always seemed much too intensive a process. And hundreds of croissants left over? Not a bad problem to have. Is this where the bread pudding came out of? Bless people like you for making croissants: something I have a passion for eating, but making them has always seemed much too intensive a process. And hundreds of croissants left over? Not a bad problem to have. Is this where the bread pudding came out of?

]]> http://eastvillagekitchen.com/2009/08/30/viennoiserie-croissant-and-pan-au-chocolat/comment-page-1/#comment-2930 East Village Kitchen » Croissant Bread Pudding Thu, 03 Sep 2009 13:03:45 +0000 http://eastvillagekitchen.com/?p=2735#comment-2930 [...] without flinching. Then I started bread school, where we spent day after day of laminating dough as we learned Viennoiserie. At the end of those lessons we were left with hundreds, literally hundreds of fresh croissants [...] [...] without flinching. Then I started bread school, where we spent day after day of laminating dough as we learned Viennoiserie. At the end of those lessons we were left with hundreds, literally hundreds of fresh croissants [...]

]]> http://eastvillagekitchen.com/2009/08/30/viennoiserie-croissant-and-pan-au-chocolat/comment-page-1/#comment-2914 dawn Sun, 30 Aug 2009 21:12:08 +0000 http://eastvillagekitchen.com/?p=2735#comment-2914 and yes, your croissants are exceptional, mine, eh, not so much. and yes, your croissants are exceptional, mine, eh, not so much.

]]> http://eastvillagekitchen.com/2009/08/30/viennoiserie-croissant-and-pan-au-chocolat/comment-page-1/#comment-2913 dawn Sun, 30 Aug 2009 21:11:27 +0000 http://eastvillagekitchen.com/?p=2735#comment-2913 yes yes yes, I could not agree with you more. croissants, french cuisine all played a huge role in my passion for fine cooking. wonderful read, I really enjoyed this. yes yes yes, I could not agree with you more. croissants, french cuisine all played a huge role in my passion for fine cooking.
wonderful read, I really enjoyed this.

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