It was like the good old days again - a weekend blizzard with enough snow to keep you happily inside and temperatures so cold the air seemed to snap. That was my short-lived bliss this past weekend in Minnesota. The one thing I greatly appreciate about Minnesota is that all four seasons are quite distinct. Like walking into another room through a door, there is no mistaking the arrival of a new season whereas in Missouri, the changing seasons seems to simply wash into each other as if in one of those crazy abstract paintings. Of course I don't think Minnesota would mean so much to me without my sister and friends there, I wouldn't have much reason to travel there if it wasn't for them. I felt at home again traveling through the familiar parts of the city while discovering some new spots as well. It's almost hard to believe that we were driving through snow-covered landscapes just the other night and today we are enjoying 60℉ weather with no snowflake in sight. Sigh.
To keep things cozy over the weekend, we indulged in everything that makes a winter afternoon so much more enjoyable - pastries and lattes. An extra hot espresso drink with one of these chocolate croissants is a perfect pairing but regardless of your choice of drink, these pastries are a perfect treat without overindulging in everything wonderful and delicious!
Pain au Chocolat
Makes 1 dozen
- Lightly flour your work surface and roll out the pastry dough into a 12" x 15" square.
- Cut the dough into three sections horizontally and into four sections vertically. You should have a dozen dough rectangles sized approximately 3"x5".
- Place one chocolate baton on the bottom edge of the dough and roll upward until you reach the middle. Place another baton on the upper edge of the dough and roll downward toward the first baton.
- Place seam side down on a parchment lined baking sheet leaving a couple inches in-between each pastry.
- Once you have completed rolling all of the chocolate croissants, combine the beaten egg with a pinch of salt and brush onto the pastries.
- Set the baking sheet in a warm area in your kitchen and allow to rise for up to 3 hours until doubled in size.
- About 30 minutes before baking, heat your oven to 400℉ and give the croissants another coat of egg wash.
- Bake the pastries for 18-20 minutes until a deep caramel brown.
- Remove from baking sheet and place on a wire rack to cool for at least 10 minutes before serving. Enjoy!