Ilova on craftsy.com

Pain au chocolate

Eye Icon Follow
+ Add a Project
Small magnify icon
i
Photo Details:

Pain au chocolate

Created in this Craftsy Course

Classic Croissants at Home taught by Colette Christian

A flaky croissant fresh from the oven! Pastry chef Colette Christian will teach you how to create these buttery pastries in your own kitchen.

Recent projects from Craftsy Food & Cooking classes:

Food & Cooking
Quinoa And Beets
See More Food & Cooking Projects »

Offer some kudos...

Join the conversation...

Ask a question...

Add your comment...

Here are some details about my project:
Category Food & Cooking
Type French
Ingredient Grains
Method Bake
Ilova on craftsy.com

They look great - beautiful color.

01/30/2013 Flag

I would like to order the chocolate batons for making my croissants. However, I live in south Texas, where the heat by now is very high. Wonder if they would melt in shipping transit? Should I wait until Winter to order? Wondering what your thoughts are on this.

06/14/2013 Flag

Beautiful! What kind of chocolate did you use?

05/31/2013 Flag

Thank you. I used Hershey's Semi-sweet chocolate chips.

06/07/2013 Flag

Those look awesome!

06/05/2013 Flag

Thank you for replying! I've made two batches already, also using chocolate chips. They are delicious, but the chips don't really melt, you can still see the chip shape. I'm hoping to get the chocolate batons, but am worried about them melting in shipping. Wonder if I should wait till Winter to order? Will have to ask Colette.

06/14/2013 Flag

Hi Yaya, I think you are correct - your batons will probably melt during shipping. But you could make them - at least in the summer and then order them in the winter.

06/21/2013 Flag

Making chocolate batons: 5 ounces semisweet chocolate, 3 tablespoons water, 4 tablespoons of sugar. Bring the water and sugar to a boil in a small saucepan. Ounce it has come to a boil and the sugar has dissolved - pull the pot off the heat and add the chocolate. stir until it is melted.

06/21/2013 Flag

Let the chocolate cool slightly - put it in a piping bag (no tip) cut off the end and pipe into strips about 1/4" thick and 4' long. Chill to set. This makes enough for one full batch of pain au chocolat. Happy Baking! Colette

06/21/2013 Flag