Bread of the day: Chocolate Croissants (pain au chocolate). Greetings friends. My love of croissants continues. I have now made croissants for the last four weeks and have become obsessed with this peiti marvel of engineering. This week, my pain au chocolate croissants differed because I used the Julia Child recipe versus the Tartine as well as using Bakers semi-sweet chocolate compared to bitter sweet. When I was making them, I had a great feeling. The dough felt good and I was in a good mood. Before the final rise, I added two pieces of chocolate to each croissant. After 1 1/2 hours, I baked the croissants at 475 degrees for 15 minutes. I removed them from the oven and let them completely cool. I had to have one. I like to test the end product. When I bit into it, chocolate just oozed in my mouth. Delicious. I then took a photo to share on the bakery page. To be honest, I was a little disappointed that the other half didnt show any chocolate, but, I was very pleased overall. Wait! I wrote the conclusion to the story before it was finished. I then started eating the other half and chocolate filled my mouth as well. I was in heaven! I was so happy! I wish I could share one of the pain au chocolate croissants with each of you. Thank you so much for all your support and feedback. I value it. Cheers.
Posted on: Sun, 24 Aug 2014 11:09:39 +0000
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