The Pain of Chocolate!

I made Pain au Chocolat from one of my Paul Hollywood books. It was certainly a pain to make the pastry. I had to keep it in the fridge, and roll and fold it once every hour for four hours yesterday.

Then the pastry had to rest in the fridge overnight, before more rolling and baking today. The recipe says you should use two pieces of chocolate per roll but I used 3!

Why skimp on chocolate? 

There are quite a few of them so I told my son I would give a few to a clergy colleague. My son suggested that we stash them in the freezer instead. 🤣



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