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I made a few croissants for a friend of mine.  Two things I have learned: use three oz dark chocolate per 24 croissants (usually I use one ounce and it isn’t really noticeable) and the stretching of the dough before shaping heavily contributes to the flakey surface when they are baked (this time, I thought, “why would that matter?” and didn’t do it…. I ended up with flakey pastries with hard tops :(.  Not cool.)