Croissants and Pain au Chocolat
Posted in Rich Doughs, Techniques, Viennoiserie on Oct 5th, 2008
If I had to choose a�single pastry that is�the embodiment of�all that is French viennoiserie, it would have to be the croissant.� In the U.S., croissants have been steadily increasing in�popularity, particularly as the basis for a wide variety of breakfast�sandwiches.��When properly baked, the croissant has a crisp,�flakey exterior with a light, open and wonderfully […]