Pain au Chocolat (Chocolate-Filled Croissant) Review by ...

Croissants are not for the faint of heart! For one, make sure you prep your yeast - warm water (105 F) with the sugar, and then add the yeast to the water for 5 to 10 minutes, or until it is frothy (I didn't do that! Massive Oops!) You need to make sure the dough rises too (I didn't do that - massive Oops!), and you really need to wait between rolling out the dough (I did do that!). If you want them to look like real croissants (real as in the ones you see in a bakery), you have to cut them into triangles (learned this after I made them rolls... oh boy!). Mine are in the oven now for the 15 minutes... hope they taste good!!! ... ... 20 minutes later... OMG delicious! Even though I made some giant mistakes they are oh so good! i will be doing this recipe again for sure the right way!


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