- student project

They turned out fantastic. Did not expect success the very first time time trying laminated dough. Great step by step instructions. 
I used 175 g Einkorn and 75 g King Arthurs cake flour as no other cake flour and no pastry flour was to be found in any of my nearby stores. Einkorn has less gluten anyhow and I figured by sifting it twice with the cake flour it should work. I am quite ecstatic that they turned out so good. They taste better than the ones in our local french style bakery. Adore the tanginess of these- image 1 - student project- image 2 - student project