http://arapleting.com/porkygourmand/2009/07/petit-pain-au-chocolat/ commis for life! Tue, 24 Apr 2012 07:13:57 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://arapleting.com/porkygourmand/2009/07/petit-pain-au-chocolat/comment-page-1/#comment-48146 Moshe Mon, 17 Oct 2011 04:37:47 +0000 http://arapleting.com/porkygourmand/?p=308#comment-48146 Just to clarify, it is 2 cups of flour and 1/2 a cup of water? Just to clarify, it is 2 cups of flour and 1/2 a cup of water?

]]> http://arapleting.com/porkygourmand/2009/07/petit-pain-au-chocolat/comment-page-1/#comment-1254 Sojourner Sat, 17 Oct 2009 18:05:34 +0000 http://arapleting.com/porkygourmand/?p=308#comment-1254 Your pics are evil!!! these look really good and ready to be picked from the screen with a nice cuppa. Love your blog! and thanks for sharing your culinary adventure...makes for a nice read when I can't get into the kitchen. Your pics are evil!!! these look really good and ready to be picked from the screen with a nice cuppa. Love your blog! and thanks for sharing your culinary adventure…makes for a nice read when I can’t get into the kitchen.

]]> http://arapleting.com/porkygourmand/2009/07/petit-pain-au-chocolat/comment-page-1/#comment-754 Chebz Wed, 19 Aug 2009 11:48:19 +0000 http://arapleting.com/porkygourmand/?p=308#comment-754 yum... si you make me some on furahiday.... yum… si you make me some on furahiday….

]]> http://arapleting.com/porkygourmand/2009/07/petit-pain-au-chocolat/comment-page-1/#comment-696 Kip the Porky Gourmand Thu, 06 Aug 2009 14:01:28 +0000 http://arapleting.com/porkygourmand/?p=308#comment-696 Hi Rista, The flakiness is from the lamination process, that results in lots butter layers sandwiched in the dough. The butter melts while baking resulting in the flaky layers. This dough does not need kneading. Hi Rista,
The flakiness is from the lamination process, that results in lots butter layers sandwiched in the dough. The butter melts while baking resulting in the flaky layers. This dough does not need kneading.

]]> http://arapleting.com/porkygourmand/2009/07/petit-pain-au-chocolat/comment-page-1/#comment-686 Rista Wed, 05 Aug 2009 21:33:29 +0000 http://arapleting.com/porkygourmand/?p=308#comment-686 They look wonderfully flaky. Is it the yeast that gives the dough the flaky texture? Ama it has to do with how it's kneaded? They look wonderfully flaky. Is it the yeast that gives the dough the flaky texture? Ama it has to do with how it’s kneaded?

]]>