Madeline helped make Pain Au Chocolat this morning... and did a pretty fine job. She said, "Mama I love the Puh Shockka Lakka!" Even the ones she rolled fairly wonky baked up gorgeous.Anyway, not exactly a "recipe"—just refrig crescent dough filled with about 8 Ghirardelli 60% Cocoa chocolate chips (we did 6 chips, but 8 would be a tad better) and baked at 350 until golden. Enjoy with some Cafe Au Lait and a good buddy—like Aunty Karen who hung out with us today!
No comments:
Post a Comment