Chocolate Puff @ Pam's Patisserie

In my earlier post, I made a special request to readers who view my blog to help me select the most perfect looking chocolate croissant from five different croissants I had posted. Based on the readers' opinions, a chocolate croissant is best made into the original shape, the crescent-like shaped croissant. I started the ball rolling by cutting the pastry sheets into squares of equal sizes. I only realised my mistakes when I flipped the pages of my baking guide to find out that pastry sheets should be made into triangles instead of squares. There's no point crying over spilled milk, so I modified the shape of my chocolate croissant into rectangle puffs with the same chocolate filling ... Nutella! After sealing the edges of the pastry, I popped them into the oven and watched them rise from thin sheets to multiple-layered flaky puffs. I started beaming and waited anxiously for the baking process to complete. Half an hour later, I removed pans after pans of golden chocolate puffs which had risen so well and I actually thought they resembled the Japanese Puffer fish --- Fugu.

Pam's Chocolate Puff

Strictly not for sale!

Chocolate puff meeting his perfect soul mate, Macchiato...

A chocolatey journey has begun!