Update to Petits Pains au Chocolat
|From Not As Good As Pork Cracklins|
As requested (as I best recall, having been under duress during the request), here is some history and a few specifics:
History -- when Eric was a young teenager, we went to London and Paris on vacation. Meals were family events, but, as he had a young teenager appetite, he received a budget for snacks. He quickly acquired an affinity for pains au chocolate. Nearly as quickly he discovered that "day old" [read "discounted"] begins in the afternoon, or, not having to wait for the following day. Next, he learned how to tell if the croissant is pur beurre, based on whether it is crescent-shaped or not. But let's dispense with that. If it's pain au chocolate, its ends are straight, not tapered. Period.
Nonspecific specifics -- Yesterday's petits pains au chocolate were a dress rehearsal for a special occasion. I'm glad I went through it, because there were a couple of things I'm happy I got to do differently (namely higher temp & longer bake time). As a result, today's were flakier and shapelier. Flakey and shapely are good in most respects, including croissant. I like to make mine petit, meaning in this case, approximately three to a full-grown croissant. David Lebovitz recently wrote that everything in France gets diminuated, which I think, honestly, is not such a bad thing. I also like to add a turbinado sugar crust to mine, after the egg wash. These were excellent, I ate my fair share (but no more), and I was accused of (complimented for?) being a big eater considering that I am a small person.
That's it. That's all I've got. I got no nap today -- I lie! I did have a lovely morning nap, but not an afternoon one -- and I'm pooped.