Started back to school at "The Art Institute of Seattle" in there Baking & pastry program. I really do love takeing most of the class's, its accually quite fun for the most part. I am currently takeing a in-trow to baking and pastry class and this is one of the projects we just finshed a few days ago. Different kinds of Laminated doughs. Dont even ask how much darn butter we used. There must be allot of local cows with sore utters. One of the work tables in the back of the room by all the ovens is about 15ft x 4 ft . it was loaded up with over 300 pastrys from these 4 different types of Laminated doughs. 1) Danish (the ones with the cream cheese centers & fruits). 2) Kouing Amann (Roughly translated Means "Butter Cakes") 3) Pain au Raisin (Rolled up Croissants with a pastry cream & Rasin filling) 4) Pain Canelle ( Rolled up Croissants with a pastry cream & cinnamon filling) My good cannon camera got all wiggy on me so I am useing one of my older backup digital cameras. My French pastry teacher likes making jokes about my camera like its from a neolithic times. Every one else in the class just uses there cell phone camera but I hate the ittty bitty lens on them not to mention the small amount of storage they have.