The other night at work I took some sugar and fresh mint and threw it in a mixer, then added it to milk for the pleasure of a French refreshment I’d remembered years ago; une boisson fraîche (cold drink). Delicious.
Six croissants. No yeast. No drama.
Some recipes deserve to be revisited. This croissant formula — pulled from my culinary school copy of Special...
Interesting. We have so much mint in the garden, I’ll try that out next spring.