Can they be frozen? and in what form? before or after baked?
Rating: 5 stars
Using a dark chocolate, the recipe turned out wonderfully! I enjoyed making them over the course of an afternoon and the next morning. (Most pastries require a lot of time.) I have to perfect the final proof (I think I put them in a too warm environment), but I froze half the dough for later. With only my husband and I, we do not need to try to eat 28 pastries between us! These are much easier to shape than the croissants so I imagine kids would have fun wrapping the chocolate.
I usually love Martha's recipes, of all kind, but this one is just way more difficult than it has to be. Minimally, I recommend this and the croissant recipe be re-written for more clarity. This is not something to try unless you are a pro-baker, or are bored (as I am...). I looked up croissant and pain chocolat on other sites, and found pictures and explanations and the way these are made to be much simpler.