Foie Gras Croissant

When you have never done something before and you have no preconceived notions of the outcome, you can approach a task with a relative sense of freedom. I have never made croissants before. One of the reasons is the labor involved in making them. Then I came across a simple and relatively straightforward recipe for croissants in Eric Kayser’s Sweet and Savory Tarts. The simplicity of the recipe started my mental wheels rolling, and I began to think about croissants. Then, my mind jumped, and I thought about exchanging the butter for foie gras. That would be neat. And so, I did. However, my inexperience with making croissant dough led to a few hurdles in the dough process. Yet, a little patience and my time-tested perseverance yielded the resulting dough. It is now resting in the refrigerator, waiting to become traditional croissants and then hopefully sparking a multitude of ideas.