'pain au chocolat' on Serious Eats

Croissants and Pain au Chocolat

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

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