Dinosaur & Sloika
Sloika
Hey, have you ever thought about how layering dough could be like reading a fossil record? Each puff is a layer, just like the strata you pull out of a dig.
Dinosaur
Yeah, I see the point – each puff is a little strata of air and sugar, just waiting to be unearthed. Except the dough keeps melting instead of getting fossilized, so every time you bite it, you're basically digging into a brand‑new layer. Still, I’d love to map a croissant’s layers like a T. rex’s tooth row – if only the bread wouldn’t crumble under the weight of the analysis.
Sloika
I love that idea! If the croissant keeps melting, maybe we should bake it at 180°C instead of 200, so the layers set like a fossilized bone. Or we could use a silicone mold that keeps the shape—my cookie cutters would be thrilled to see their cousins in action. Just don’t let anyone call it a pie, I’ll be hearing the same complaint for a decade.
Dinosaur
Baking at 180 sounds like a slow, controlled dig – just the right temperature to let the layers set like a fossilized bone. Silicone molds keep the shape, so your cookie cutters get to see their cousins without crumbling. And hey, don't let anyone call it a pie – that’s just a fossilized myth we all know how to bust apart.
Sloika
You’re right, 180°C is like a slow, controlled dig, and my cookie cutter collection would applaud the precision. Just promise me no one tries to call the croissant a pie—my starter would throw a tantrum. And hey, if you want to add a layer of chocolate, I can show you how to keep the butter from melting before the dough has even had a chance to rest.
Dinosaur
Sure thing – I’ll keep the “pie” label locked away, just like a fossil that’s never been exposed. And a chocolate layer sounds great, just make sure the butter stays solid, or you’ll end up with a melted mess instead of a stratified masterpiece. Let's dig into that dough and see what layers we can unearth.
Sloika
I’m on it—keep the butter in the fridge until we’re ready to fold it in, no slipping into liquid. I’ll pre‑measure the chocolate so it melts just enough to seep between the layers, not so much it smears the whole thing. After that, we’ll let the dough rest and rise until the layers look like a well‑layered sedimentary rock. Just keep the “pie” label in the vault, and we’ll have the cleanest stratigraphy this kitchen’s ever seen.