Or at least that's how it works for me. I visited the hardware store, cleaned the ceiling fans, sorted summer and winter clothes, and cleaned out my desk, all before 11:30 when I switched to baking and Buffy-watching.
Brandi came by today under the pretense of helping me bake pain au chocolat, although we all know she was only there to collect my cats for her nefarious cures. We tackled a recipe I've used before from the Confessions of a Bright-Eyed Baker, who happens to have figured out the easiest pain au chocolat recipe short of cheating and using pastry dough.
Here they are in the oven, these chocolate croissants that are not actually crescent-shaped. But they are poofy and perfect, even though we cheated and halved the last two rising times.
Brandi came by today under the pretense of helping me bake pain au chocolat, although we all know she was only there to collect my cats for her nefarious cures. We tackled a recipe I've used before from the Confessions of a Bright-Eyed Baker, who happens to have figured out the easiest pain au chocolat recipe short of cheating and using pastry dough.
Here they are in the oven, these chocolate croissants that are not actually crescent-shaped. But they are poofy and perfect, even though we cheated and halved the last two rising times.
For the pastry-making disinclined, croissants and anything like 'em involve a giant block of refrigerated butter and folding refrigerated dough around it, and then hours of rising in between four or so folding sessions. Some recipes even require overnight resting. This is supposed to slow the dough's rise, and somehow enhance the flavor. I don't doubt it, but when I can achieve these:
in 3-4 hours instead of eight+, well. Do let me know how your fancy shit turns out.