During my years in France (ahhhh, but a thought away) I have attended many cooking classes, hands-on and demo's! My first Cordon Bleu was a Saturday morning hands-on class. It was lots of fun, my two buddies AA and Barb were loads of laughs, but the dough was already made for us. We were just shaping and baking. A 'taste' into the world of baking, really! I knew I wanted MORE! A 5-day intensive class came a few years later and this recipe is from that exciting class! I also did a last minute, before my move class at Le Notre which was a delight!
The 'old man' hooked up the 220v outlet for me and I am in business with all my Euro gadgets! This yummy looking dough is full of butter and will rest/ferment in the fridge for a few days if you'd like. This dough rose beautifully in the fridge and easy to pull out and shape up for Easter Breakfast & days beyond.
Check my flickr site on the side, for some other sites of Spring in Kentucky!