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Entries tagged with 'pain au chocolat'

Croissants and Pain au Chocolat

Serious Eats Lauren Weisenthal 6 comments

Croissants, with their golden brown, crisp exterior and creamy, buttery interior, are always a welcome treat. To make them, you create a yeasted dough, into which you secure a sheet of butter. The flaky layers in the end product are the result of folding the dough many times, a process called lamination. From mixing and proofing, to laminating and resting and shaping, croissants are certainly not a quickie project, but with practice, the results can be amazing. More

French in a Flash: Pain au Chocolat Cinnamon Rolls with Crème Fraîche Icing and Walnuts

Serious Eats Kerry Saretsky 22 comments

Flaky, buttery chocolate croissants take the form of muffins, and are flavored like cinnamon buns, replete with crunchy toasted walnuts, cinnamon sugar, and, of course, the requisite frosting, made rich and tangy with a dollop of crème fraîche. More

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