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This week we鈥檙e turning one of my favorite fall flavors into a croissant: pumpkin cream. Day 1 starts with the dough. I鈥檓 working fresh pumpkin directly into it so the flavor is baked into every layer. Tomorrow is lamination, then on day 3 we finally bake everything and add the pumpkin cream. Pumpkin can be a tricky ingredient because it adds extra moisture to the dough, so I鈥檓 really curious to see how these layers turn out. Once baked, we鈥檒l finish the croissant with a pumpkin cream filling an
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