The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain au chocolate

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Eli's picture
Eli

Pain au chocolate

So I haven't been around in a long time only perusing and wishing I had time to bake. I have missed a great deal and saddens me to have misses some great bakes from everyone. While I'm still short on baking time (this job thing keeps getting in the way....LOL) I made some time last week to make some Pain Au Chocolate and Croissants! I have to say they ended up being delicious and flaky and buttery but not greasy. I must admit I'm not sure about the large honeycomb crumb versus the smaller tighter crumb.

Thank you for maintaining the baking passion and I hope I can get here more often.

Eli

Comments

dabrownman's picture
dabrownman

honeycomb doesn't make a difference since the hoes have no taste:-).  Glad to see you back and happy baking

isand66's picture
isand66

Hey, lets keep this site "G" rated :)

FlourChild's picture
FlourChild

Your croissants have a lovely flakiness, and IMHO chocolate is always the best variety.  Nice bake!

isand66's picture
isand66

These look beautiful.  I can taste the buttery goodness melting in my mouth and widening my waistline :)