One of the true joys of a French holiday are morning trips to the boulangerie to buy fresh crusty baguettes, croissants and pain au chocolat for breakfast.
Whilst we were on holiday in France, every morning Big S would see us enjoying freshly made pain au chocolat and asked if I could make some dairy-free ones when we got home.
Learn how to make croissants (and pain au chocolat!) It should be flaky, with as many rich buttery layers as possible, this beautiful pastry defying gravity itself.
Since Valentine’s Day is around the corner, I’m making these Sweetheart palmiers for Tiger.
Today’s recipe inspiration comes from a nice and good book: « l’atelier Pain: 50 recettes de pains & viennoiseries maison en pas à pas.
Today’s recipe inspiration: Bake to the roots INGRÉDIENTS / INGREDIENTS / INGREDIENTES 4 cuillères à soupe de raisins secs,.
INGRÉDIENTS / INGREDIENTS / INGREDIENTES 500 g farine tout usage, 50 g beurre non salé fondu, 200 ml lait tiède, 100 ml eau tiède,.
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