'Pain au Chocolat'
This danish bread is light snack kind
while croissant is table bread.
For this bread (or should I say danish?),
used normal unsalted butter,
and its amount is more than croissant.
(teacher said, croissant dough is consider still lean)
Process of kneading is just same as croissant,
took about 3 hours to ready for making shape.
During summer unable to make unless
make the room very cold, we said and laughed =P
Tasted not that light and crispy as croissant.
Is it I did't do well??? or because of butter???
Puzzled lor!!
