I have been trying to make Pain au chocolate and Croissants —on and off— for the last, I don’t know, ten years(?). Not I am trying again.
I’ve been to the Cordon Bleu, the French cooking school, for a ‘breakfast baking’ short-course. And I came back home with this: … a nice Pain au choc with perfectly flaked layers.
The trouble with this is: (actually, I should say the “troubles”, because there is more than just one)