Lmao, chrissant? pain chocolate? Those damn frenchies and their naming of specific items, it’s all the same dough.

Technically, these crassants were a failure. Butter cracked all over when laminating , butter seeped out during proofing, butter leaked out during baking, so these are closer to butter bread than crosshaunts, but we did devour them any they were delicious.

Hopefully we do it technically better next time.