Surprise! We got more snow during the night.
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And for those of you wondering what I was going to make with the puff pastry I finally acquired, here's the first project.
The fancy title is from the French (of course), Raspberry Pain au Chocolat.
The English translation makes them Raspberry Chocolate Croissants.
I prefer to call mine Puff Pastry Logs with a little Raspberry and Chocolate Hazelnut (Nutella).
I had trouble rolling out the puff pastry, with adding the paltry amount of filling, with marking the sealed edges and with cutting slits in the top of each piece.
But they baked well and I figured out a way to sprinkle them with powdered sugar without it getting all over the counter, the floor and me.
And when I got the rare bite with some of the previously mentioned paltry filling, they weren't bad.
Living and learning, here at the Taylor Family (experimental) Bakery.
