pain au chocolat minis (nutella)

Tonight's the international pot luck at Frankie's school.  I tried my croissant dough for pain au chocolat minis.  I'm not entirely fond of the no melt dark chocolate that is conventional for these, I prefer nutella.  They came out pretty nice.  The dough (500 g) is lean and was folded 33 x 2, or 54 layers with 114 g of butter.  I froze the dough overnight and left it in the fridge for 6 hours before rolling these.  Final proof about an hour. Whole egg glaze with a sprinkle of sugar.


Jim said...

David - that looks too easy - how about the Foodcast Chef's challenge! Listen to minute 5 of this Foodcast.


Anonymous said...

Forget "easy".
Do you have a spare room for me?

Bolton Hill Dave