I have been playing with sourdough and dough laminations. It is slightly obsessive. The week before last I realized I did not need bread when I though I did but since the sourdough was already started, I was going to laminate some dough and play. Not bad but not great. I did get that was the first chocolate croissant that was actually liked.
This weekend, I did the same thing with intention.
I took my cornetti dough, which I like better then most croissants anyhow, and laminated it with about 40% by weight of butter. I did three folds for the butter. On the last, I added a couple tablespoons of sugar that had been mixed with a couple teaspoons of cinnamon. There was enough sugar to cut the bitter of the cinnamon.
I shaped the dough as squares with the corners pressed into the middle. Two were just the dough and its added cinnamon sugar. One had a center of chocolate. The last, had chocolate and dark cherries added to the center.
The shapes failed on the bake. I am going to need to do some more research about how to get those corners to hold. I baked these yesterday, fairly late. Today, there chocolate cherry is the only one left and I have been asked when I can make more. Weekends.
But even though the shape opened up, look those layers. And the flavor! The flavor and smell were excellent.
I am not sure that you can really say experimentation anymore but more play is surely needed.