Any french pastry, when warm from the oven, is well worth the effort to create it. Seeing as croissants require a 14 hour window to produce, I had been waiting a while for the right day to dedicate. So I knew that on Saturday, after a days of balmy winter weather we finally had snow in the forecast, it was time to spend the day in the kitchen. Yes, there was a lot of dough rolling and a giant brick of butter. No, it was not the only thing I did that day. But popping into the kitchen for 5 minutes every hour is not that cumbersome. The hardest part is waiting!! But after they're baked, all fluffy and buttery and steaming ... oh boy. The French got something very right here.
And you guessed it, half of them were filled with chocolate. Sinfully delicious.
If you're feeling bold and want to give it a go, do! I followed the recipe here.