I MADE THESE. I think the only thing I’m prouder of making is W.
I’ve been racking my brain, trying to come up with some small way to thank you. And it occurred to me I do have a little something – something that will change your life. (Most of your lives, anyway.) It comes in the form of a secret. Aren’t secrets just the best? And I have one just for you.
The secret is that you, yes YOU, can make flaky pain au chocolat from scratch. Seriously. And it’s not even that hard, nor does it take that much time. You can be a superhero without even having to wear tights. How to Win Friends and Influence People, with food.
I swear I’m not making this up. I further swear you do not require the monogrammed initials M.S. nor pastry chef certification to make these. From scratch. Meaning no frozen puff pastry dough to start with. No cheating. For real and true.
You’re probably used to working with butter, flour, eggs and chocolate, right? You can knead soft dough and roll it out into a rectangle, right? Yeah, you can totally make these.
Stop rolling your eyes. It’s not just easy for me. It’s easy, period. The only way I can prove it to you is by convincing you to try it. It’s an easy, soft dough that you just roll out, spread with butter, fold like a letter, chill, roll and fold; repeat. The instructions look long, but it’s really pretty simple. And there are probably plenty of things you could do with the dough besides wrap it around chocolate before you bake it. And it makes enough for you to bake a bunch of pain au chocolat and still have some left for something else. Or to wrap and stash in the freezer for next weekend.
UPDATE: Over 800 Blog Aid cookbooks have sold! Thank you!
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