A few weeks ago a friend mentionned that she really enjoyed some pain au chocolat that I had made a couple of years ago. I started thinking about croissants, and so bit the bullet yesterday and decided to make some. This particular friend was coming over for tea this morning, and so I decided to indulge both of us with a little sweet and flaky goodness.
When I had made croissants before, it took them forever to rise, and I had some pooling of the butter both during the proofing and the baking process. After a little research online I discovered that my layers of dough and butter were probably not even enough AND that I was proofing in too warm an environment. Keeping those two things in mind, I worked on my dough and today, my pastry was perfect, with no pooling of butter whatsoever.
My croissants were a little on the small side, and probably could have been shaped better, as they ended up a little mis-shapen to say the least. As for my pain au chocolat, the chocolate was at the bottom of my pastry and melted out in the baking. I think that came from having too much chocolate for the size of the pain. I think I could get the chocolate in the middle of the pastry next time by starting to roll my rectangle and then placing the chocolate midway before finishing the roll.
Regardless, I think it was a wonderfully sweet way to start our day and plan which seeds we are going to buy for our gardens this summer.