Line 2 baking sheets with parchment paper; set aside. Uncover refrigerated croissant dough, and transfer to a lightly floured surface. Lightly flour top of dough; roll into a 19- x 11-inch rectangle.

Chocolate Batons.These are specifically designed for making croissants and pastries. They are long, thin bars of high-quality chocolate that melt evenly and have a smooth texture.

Roll up the pastry rectangles to enclose the chocolate sticks inside (34), then place the rolls on a baking tray lined with parchment paper, well spaced (35).

Stir together yeast and water in large bowl. Let mixture stand 10 minutes to proof yeast. Whisk in warm milk, then sugar, salt, egg, egg yolks, butter, vanilla and lemon zest.

THE RECIPE: Petits Pains au Chocolat Bon Appetit, April 2004 You don't have to live around the the corner from a Parisian boulangerie to get a hold of freshly baked pain au chocolat.

The recipe calls for 3-4 stale pains au chocolate - Go with 4 unless they are abnormally large pastries. The recipe makes a great amount of custard, so you will need quite a bit of bread to soak ...

Ingredients. 125 ml (½ cup) lukewarm milk; 7 g (1 sachet) dried yeast; 250 g (1⅔ cups) bread flour (see Baker's tips), plus extra to dust; 185 g chilled butter, cut into 2 cm cubes; 1 egg, at ...

Yesterday I reviewed Nigella Lawson's Pain-Au-Chocolat Pudding. I also promised to give you the recipe, so here it is, along with some of my recommendations. Refer back to part 1 for all of my ...

3. To make Swiss meringue, place egg whites, sugar and salt in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water).