Up Island Eggs
With the second half of the croissant dough
posted Thursday, 26 February 2009
I'm stuffing the croissant dough this time. The experiments have either white chocolate or Tom's very dense Oxford-style marmalade or leftover gremolata (a parsley, minced lemon peel and minced garlic mix). And the scraps will be bread sticks dusted with my Parm. We will see!
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