Foie Gras Croissant

When you have never done something before and you have no preconceived notions of the outcome you can approach a task with a relative sense of freedom.  I have never made croissants before.  One of the reasons is the labor involved in making them.  Then I came across a simple and relatively straight forward recipe for croissants in Eric Kayser's Sweet and Savory Tarts.  The simplicity of the recipe started my mental wheels rolling and I began to think about croissants.  Then, my mind jumped and I thought about exchanging the butter for foie gras.  That would be neat.  And so I did.  However, my inexperience with making croissant dough led to a few hurdles in the dough process.  Yet, a little patience and my time tested perseverance yielded the resulting dough.  It is now resting in the refrigerator, waiting to become traditional croissants and then hopefully sparking a multitude of ideas.