Wayne wrote:

>> Make your own! Split it, put in some chocolate chips and heat until
>> the croissant crisps and the chocolate is gooey. Personally, I like
>> my croissants plain with jam, but hubby and kids do the chocolate
>> thing on occasion.
>
> Well, I don't think I'm up to making my own croissants and the few I've
> bought since I moved to AZ have been like orgindary "bread" on the inside,
> no
> flakiness at all. Ugh! Besides, I think the results are different when a
> small "slab" of bittersweet chocolate is slip inside the formed croissant
> before baking.

Making croissants isn't really all that difficult, and I think it's WELL
worth the effort. The book _Baking With Julia_ gives what I consider a
foolproof recipe for chocolate croissants. (In fact, that entire book is
outstanding. The brioche recipe alone is worth the price of the book.)

Bob