{"id":8895,"date":"2023-05-07T19:30:18","date_gmt":"2023-05-07T19:30:18","guid":{"rendered":"https:\/\/cookingthechristianyear.com\/?page_id=8895"},"modified":"2023-05-07T19:31:05","modified_gmt":"2023-05-07T19:31:05","slug":"saint-honore","status":"publish","type":"page","link":"https:\/\/cookingthechristianyear.com\/index.php\/saint-honore\/","title":{"rendered":"Saint Honor\u00e9"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"8895\" class=\"elementor elementor-8895\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-33092e2f elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"33092e2f\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-48054307\" data-id=\"48054307\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c214355 elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"c214355\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.12.2 - 23-04-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h3 class=\"elementor-heading-title elementor-size-medium\"><a href=\"https:\/\/cookingthechristianyear.com\/\">Cooking Through the Christian Year<\/a><\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5318b58a elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"5318b58a\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-medium\"><a href=\"https:\/\/cookingthechristianyear.com\/index.php\/early-summer\/\">Early Summer<\/a><\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7eed4700 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"7eed4700\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-extended\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-37e1e3a3\" data-id=\"37e1e3a3\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4a42e79 elementor-widget elementor-widget-image\" data-id=\"4a42e79\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.12.2 - 23-04-2023 *\/\n.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=\".svg\"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}<\/style>\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1150\" height=\"2560\" src=\"https:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2023\/05\/1933.1059-Altarpiece-from-Thuison-les-Abbeville_-Saint.-2-scaled.jpg\" class=\"attachment-full size-full wp-image-8897\" alt=\"\" srcset=\"https:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2023\/05\/1933.1059-Altarpiece-from-Thuison-les-Abbeville_-Saint.-2-scaled.jpg 1150w, https:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2023\/05\/1933.1059-Altarpiece-from-Thuison-les-Abbeville_-Saint.-2-135x300.jpg 135w, https:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2023\/05\/1933.1059-Altarpiece-from-Thuison-les-Abbeville_-Saint.-2-460x1024.jpg 460w, https:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2023\/05\/1933.1059-Altarpiece-from-Thuison-les-Abbeville_-Saint.-2-768x1709.jpg 768w, https:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2023\/05\/1933.1059-Altarpiece-from-Thuison-les-Abbeville_-Saint.-2-690x1536.jpg 690w, https:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2023\/05\/1933.1059-Altarpiece-from-Thuison-les-Abbeville_-Saint.-2-920x2048.jpg 920w, https:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2023\/05\/1933.1059-Altarpiece-from-Thuison-les-Abbeville_-Saint.-2-750x1669.jpg 750w, https:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2023\/05\/1933.1059-Altarpiece-from-Thuison-les-Abbeville_-Saint.-2-800x1780.jpg 800w\" sizes=\"auto, (max-width: 1150px) 100vw, 1150px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-63f5496e elementor-widget elementor-widget-text-editor\" data-id=\"63f5496e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.12.2 - 23-04-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p class=\"has-text-color has-small-font-size\"><strong>ABOUT THE ART<\/strong><\/p><p><span style=\"font-weight: 400;\">French School. Altarpiece from Thuison-les-Abbeville: Saint Honor\u00e9. 1490-1500. Oil on panel. Panel: 117 \u00d7 51.1 cm (46 1\/16 \u00d7 20 1\/8 in.); Painted Surface: 115.5 \u00d7 49.5 cm (45 1\/2 \u00d7 19 1\/2 in.) Chicago. Art Institute of Chicago.<\/span><\/p><p><em>The panel in question was originally a component of the altarpiece found at the Carthusian monastery near Abbeville in northern France. The altarpiece&#8217;s exterior was adorned with paintings of four saints in niches, while the interior showcased the story of Christ&#8217;s Passion and Resurrection through painted narratives on the wings and painted and gilded carvings in the central shrine, which likely featured the Crucifixion. Unfortunately, the carvings were lost. In the mid-19th century, all the wing panels except for one narrative were separated and are now housed in the Art Institute. Picardy, a border region north of Paris, was part of Burgundian Netherlands in the mid-15th century and became part of France in 1477. Its painters were heavily influenced by artists from neighboring provinces, such as Rogier van der Weyden and Simon Marmion.<\/em><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-166b6618\" data-id=\"166b6618\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-26fffc7a elementor-widget elementor-widget-text-editor\" data-id=\"26fffc7a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Saint Honore<\/strong> &#8211; May 16th<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-44e8d534 elementor-widget elementor-widget-text-editor\" data-id=\"44e8d534\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>While not as well-known to the wider Church, St. Honor\u00e9 (Saint Honoratus of Amiens) is well-known to bakers. He was chosen as the seventh bishop of Amiens, against his wishes. Due to his deep humility, he did not believe himself worthy of the honor. Apparently, neither did his hometown.<\/p><p>Upon hearing the news of his selection as bishop, his nursemaid, who was baking bread for his family, said she would only believe it if she planted her wooden bread-making peel in the ground and it sprouted. The story goes that the planted bread-making peel indeed turned into a great mulberry tree, filled with flowers and fruit. St. Honor\u00e9 became the patron saint of bakers, and the Paris baking guild was founded in his church.<\/p><p>For the Feast Day of St. Honor\u00e9, we are making Pain au Chocolat.<\/p><p>Pain au chocolat is a sweet roll consisting of yeast-leavened laminated dough with one or two pieces of chocolate in the center. Pain au chocolat is made of the same layered dough as a croissant. They are a delicious treat and a great way to honor St. Honor\u00e9.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-8b68a4b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"8b68a4b\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-7cf0c83\" data-id=\"7cf0c83\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-145d6ee elementor-widget elementor-widget-wpzoom-elementor-recipe-card-widget-cpt\" data-id=\"145d6ee\" data-element_type=\"widget\" data-widget_type=\"wpzoom-elementor-recipe-card-widget-cpt.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<div class=\"wpzoom-custom-recipe-card-post wpzoom-rcb-post-shortcode\" data-parent-id=\"8493\" data-recipe-post=\"8493\"><div id=\"wpzoom-premium-recipe-card\" class=\"wp-block-wpzoom-recipe-card-block-recipe-card header-content-align-center block-alignment-left is-style-newdesign\">\n\t\t\t<div class=\"recipe-card-image\">\n\t\t\t<figure>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2023\/05\/French-croissant-974312-800x530.jpg\" alt=\"Pain au Chocolat\" class=\"wpzoom-recipe-card-image\" data-pin-media=\"https:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2023\/05\/French-croissant-974312-800x530.jpg\" data-pin-description=\"Pain au Chocolat\"\/>\t\t\t\t<figcaption>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div><!-- \/.recipe-card-image -->\n\t\t<div class=\"recipe-card-heading\">\n\t\t<h2 class=\"recipe-card-title\">Pain au Chocolat<\/h2>\n\t\t<div class=\"wpzoom-rating-stars-container\" data-rating=\"0.0\" data-rating-total=\"0\" data-recipe-id=\"8493\" data-user-can-rate=\"1\">\n\t\t\t\t<ul class=\"wpzoom-rating-stars\"><li class=\"wpz-empty-star wpz-star-icon\"><\/li><li class=\"wpz-empty-star wpz-star-icon\"><\/li><li class=\"wpz-empty-star wpz-star-icon\"><\/li><li class=\"wpz-empty-star wpz-star-icon\"><\/li><li class=\"wpz-empty-star wpz-star-icon\"><\/li><\/ul><span class=\"wpzoom-rating-stars-average\"><small class=\"wpzoom-rating-average\">0<\/small> <small>from<\/small> <small class=\"wpzoom-rating-total-votes\">0<\/small> <small>votes<\/small><\/span>\n\t\t\t\t<em class=\"wpzoom-rating-stars-tooltip\"><\/em>\n\t\t\t<\/div>\t\t\t\t\t<\/div><!-- \/.recipe-card-heading -->\n\n\t\n\t\n\t\n\t\n\t\n\t\t\t<p class=\"recipe-card-summary\">Pain au chocolat, also known as chocolate croissant, is a French pastry that consists of a buttery, flaky, and crisp pastry shell with a filling of rich and smooth chocolate in the center. Pain au chocolat is often served warm as a breakfast or brunch pastry, and it is a popular treat in French bakeries and cafes.<\/p>\n\t\n            <div class=\"wpzoom-nosleep-toggle-container\">\n            <label class=\"switch\">\n                <input type=\"checkbox\" id=\"toggle_button\">\n                <div class=\"slider round\"><\/div>\n            <\/label>\n                                <span class=\"wpzoom-nosleep-label\">Cook Mode<\/span>\n                                            <p class=\"recipe-card-no-sleep no-print\">Keep the screen of your device on<\/p>\n                    <\/div>\n    \n\t\t\n\t\t\t<div class=\"recipe-card-ingredients\">\n\t\t\t<h3 class=\"ingredients-title\">Ingredients<\/h3>\n\t\t\t\t\t\t<ul class=\"ingredients-list layout-2-columns\"><li id=\"wpzoom-rcb-ingredient-item-64563cef2d28c\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-amount\">1 1\/2<\/span> <span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-unit\">cups<\/span> <span class=\"wpzoom-rcb-alt-ingredient wpzoom-rcb-ingredient-alt-amount\">1 1\/2<\/span>  <span class=\"wpzoom-rcb-ingredient-name\">milk<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-64563cef2d28d\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-amount\">1\/4<\/span> <span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-unit\">cup<\/span> <span class=\"wpzoom-rcb-alt-ingredient wpzoom-rcb-ingredient-alt-amount\">1\/4<\/span>  <span class=\"wpzoom-rcb-ingredient-name\">sugar<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-64563cef2d28e\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-amount\">4 1\/2<\/span> <span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-unit\">cups<\/span> <span class=\"wpzoom-rcb-alt-ingredient wpzoom-rcb-ingredient-alt-amount\">4 1\/2<\/span>  <span class=\"wpzoom-rcb-ingredient-name\">all-purpose flour<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-64563cef2d28f\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-amount\">2 1\/2<\/span> <span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-unit\">teaspoons<\/span> <span class=\"wpzoom-rcb-alt-ingredient wpzoom-rcb-ingredient-alt-amount\">2 1\/2<\/span>  <span class=\"wpzoom-rcb-ingredient-name\">instant yeast<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-89\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-amount\">2 1\/2<\/span> <span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-unit\">teaspoons<\/span> <span class=\"wpzoom-rcb-alt-ingredient wpzoom-rcb-ingredient-alt-amount\">2 1\/2<\/span>  <span class=\"wpzoom-rcb-ingredient-name\">salt<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-110\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-amount\">4<\/span> <span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-unit\">tablespoons<\/span> <span class=\"wpzoom-rcb-alt-ingredient wpzoom-rcb-ingredient-alt-amount\">4<\/span>  <span class=\"wpzoom-rcb-ingredient-name\">unsalted butter, softened<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-150\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-amount\">24<\/span> <span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-unit\">tablespoons<\/span> <span class=\"wpzoom-rcb-alt-ingredient wpzoom-rcb-ingredient-alt-amount\">24<\/span>  <span class=\"wpzoom-rcb-ingredient-name\">unsalted butter, cold (for butter block)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-206\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\">    <span class=\"wpzoom-rcb-ingredient-name\">Chocolate chips or bar (of your choice)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-246\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-amount\">1<\/span> <span class=\"wpzoom-rcb-ingredient wpzoom-rcb-ingredient-unit\">large<\/span> <span class=\"wpzoom-rcb-alt-ingredient wpzoom-rcb-ingredient-alt-amount\">1<\/span>  <span class=\"wpzoom-rcb-ingredient-name\">egg, beaten with a pinch of salt<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t<div class=\"recipe-card-directions\">\n\t\t\t<h3 class=\"directions-title\">Directions<\/h3>\n\t\t\t<ul class=\"directions-list\"><li id=\"wpzoom-rcb-direction-step-64563cef2d290\" class=\"direction-step\">In a mixing bowl, stir together the 1 1\/2 cups milk, 1\/4 cup sugar, 2 cups of the flour, 2 1\/2 teaspoons instant yeast, 2 1\/2 teaspoons salt, and 4 tablespoons unsalted butter, softened. Mix until fairly evenly blended.<\/li><li id=\"wpzoom-rcb-direction-step-64563cef2d291\" class=\"direction-step\">Add the remaining flour and stir until the dough pulls away from the side of the bowl. Turn the dough out and knead it until it just starts to smooth out. You don\u2019t want to over-knead it at this point, since it\u2019s going to spend a considerable amount of time rising.<\/li><li id=\"wpzoom-rcb-direction-step-64563cef2d292\" class=\"direction-step\">Place the dough in a lightly greased bowl, cover, and let rise for about an hour.<\/li><li id=\"wpzoom-rcb-direction-step-64563cef2d293\" class=\"direction-step\">After an hour at room temperature, refrigerate the dough (in its covered bowl) for 8 to 16 hours.<\/li><li id=\"wpzoom-rcb-direction-step-168337343513064\" class=\"direction-step\">Just before the dough is ready to come out of the fridge, prepare the 24 tablespoons unsalted butter for rolling into the dough. Cut each of the three sticks in half lengthwise and place all six pieces on a floured piece of waxed paper or plastic wrap. Sprinkle flour on the top surface of the butter, cover with another piece of paper or plastic and gently pound it with a rolling pin until it becomes malleable. Then roll the butter out until it\u2019s about 8? x 8?.<\/li><li id=\"wpzoom-rcb-direction-step-168337343513165\" class=\"direction-step\">Remove the dough from the refrigerator, place it on a lightly floured surface and roll it into a 12? square. Place the butter in the center of the dough at a 45\u00b0 angle; it\u2019ll look like a diamond inside the square. Fold the four flaps of dough into the center to enclose the butter, pinching them together as best you can.<\/li><li id=\"wpzoom-rcb-direction-step-168337343513166\" class=\"direction-step\">Roll the dough into a 10? x 20? rectangle. Fold one third into the center, then the opposite third over the first, this is called a letter fold.<\/li><li id=\"wpzoom-rcb-direction-step-168337343513167\" class=\"direction-step\">Turn the dough 90\u00b0 and roll it into a 10? x 20? rectangle again.<\/li><li id=\"wpzoom-rcb-direction-step-168337343513168\" class=\"direction-step\">Fold each of the shorter edges toward the center until they meet without overlapping. Fold the dough in half along the center where the edges meet, as if closing a book, then turn it 90\u00b0; this is called a book fold.<\/li><li id=\"wpzoom-rcb-direction-step-168337343513169\" class=\"direction-step\">Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 8 hours (or up to 24 hours), until you\u2019re ready to use it.<\/li><li id=\"wpzoom-rcb-direction-step-168337343513170\" class=\"direction-step\">Remove the dough from the refrigerator, cut it in half and return one half to the refrigerator.<\/li><li id=\"wpzoom-rcb-direction-step-168337343513171\" class=\"direction-step\">Roll the other half out until it\u2019s a generous 8? x 24?. With a bench knife, cut the dough into eight 4? x 6? pieces.<\/li><li id=\"wpzoom-rcb-direction-step-168337343513172\" class=\"direction-step\">Place some chocolate chips or blocks at one end of each piece and roll it up into a tube. Place, seam side down, on a lightly greased or parchment lined baking sheet. Press down on the tops of the rolls to flatten them into a rectangle shape. Repeat with the remaining dough. Cover and let rise in a warm place for about an hour.<\/li><li id=\"wpzoom-rcb-direction-step-168337343513173\" class=\"direction-step\">Towards the end of the rising time, preheat the oven to 425\u00b0F.<\/li><li id=\"wpzoom-rcb-direction-step-168337343513174\" class=\"direction-step\">Before baking, brush the egg\/salt glaze over the tops of the rolls. Bake the rolls for 18 to 20 minutes, until golden brown. Remove them from the oven and allow them to cool a bit before you bite into them; the structure needs a chance to set.<\/li><li id=\"wpzoom-rcb-direction-step-168337343513175\" class=\"direction-step\">After baking you can also drizzle the tops with more melted chocolate, if preferred.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n\t\n\t\t\t<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Pain au Chocolat\",\"image\":[\"https:\\\/\\\/cookingthechristianyear.com\\\/wp-content\\\/uploads\\\/2023\\\/05\\\/French-croissant-974312-scaled.jpg\",\"https:\\\/\\\/cookingthechristianyear.com\\\/wp-content\\\/uploads\\\/2023\\\/05\\\/French-croissant-974312-500x500.jpg\",\"https:\\\/\\\/cookingthechristianyear.com\\\/wp-content\\\/uploads\\\/2023\\\/05\\\/French-croissant-974312-500x375.jpg\",\"https:\\\/\\\/cookingthechristianyear.com\\\/wp-content\\\/uploads\\\/2023\\\/05\\\/French-croissant-974312-480x270.jpg\"],\"description\":\"Pain au chocolat, also known as chocolate croissant, is a French pastry that consists of a buttery, flaky, and crisp pastry shell with a filling of rich and smooth chocolate in the center. Pain au chocolat is often served warm as a breakfast or brunch pastry, and it is a popular treat in French bakeries and cafes.\",\"keywords\":[],\"author\":{\"@type\":\"Person\",\"name\":\"Cooking the Christian Year\"},\"datePublished\":\"2023-05-07T19:30:18+00:00\",\"prepTime\":\"\",\"cookTime\":\"\",\"totalTime\":\"\",\"recipeCategory\":[],\"recipeCuisine\":[],\"recipeYield\":\"\",\"nutrition\":{\"@type\":\"NutritionInformation\"},\"recipeIngredient\":[\"1 1\\\/2 cups milk\",\"1\\\/4 cup sugar\",\"4 1\\\/2 cups all-purpose flour\",\"2 1\\\/2 teaspoons instant yeast\",\"2 1\\\/2 teaspoons salt\",\"4 tablespoons unsalted butter, softened\",\"24 tablespoons unsalted butter, cold (for butter block)\",\"Chocolate chips or bar (of your choice)\",\"1 large egg, beaten with a pinch of salt\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"In a mixing bowl, stir together the 1 1\\\/2 cups milk, 1\\\/4 cup sugar, 2 cups of the flour, 2 1\\\/2 teaspoons instant yeast, 2 1\\\/2 teaspoons salt, and 4 tablespoons unsalted butter, softened. Mix until fairly evenly blended.\",\"text\":\"In a mixing bowl, stir together the 1 1\\\/2 cups milk, 1\\\/4 cup sugar, 2 cups of the flour, 2 1\\\/2 teaspoons instant yeast, 2 1\\\/2 teaspoons salt, and 4 tablespoons unsalted butter, softened. Mix until fairly evenly blended.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-64563cef2d290\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Add the remaining flour and stir until the dough pulls away from the side of the bowl. Turn the dough out and knead it until it just starts to smooth out. You don\\u2019t want to over-knead it at this point, since it\\u2019s going to spend a considerable amount of time rising.\",\"text\":\"Add the remaining flour and stir until the dough pulls away from the side of the bowl. Turn the dough out and knead it until it just starts to smooth out. You don\\u2019t want to over-knead it at this point, since it\\u2019s going to spend a considerable amount of time rising.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-64563cef2d291\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Place the dough in a lightly greased bowl, cover, and let rise for about an hour.\",\"text\":\"Place the dough in a lightly greased bowl, cover, and let rise for about an hour.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-64563cef2d292\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"After an hour at room temperature, refrigerate the dough (in its covered bowl) for 8 to 16 hours.\",\"text\":\"After an hour at room temperature, refrigerate the dough (in its covered bowl) for 8 to 16 hours.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-64563cef2d293\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Just before the dough is ready to come out of the fridge, prepare the 24 tablespoons unsalted butter for rolling into the dough. Cut each of the three sticks in half lengthwise and place all six pieces on a floured piece of waxed paper or plastic wrap. Sprinkle flour on the top surface of the butter, cover with another piece of paper or plastic and gently pound it with a rolling pin until it becomes malleable. Then roll the butter out until it\\u2019s about 8? x 8?.\",\"text\":\"Just before the dough is ready to come out of the fridge, prepare the 24 tablespoons unsalted butter for rolling into the dough. Cut each of the three sticks in half lengthwise and place all six pieces on a floured piece of waxed paper or plastic wrap. Sprinkle flour on the top surface of the butter, cover with another piece of paper or plastic and gently pound it with a rolling pin until it becomes malleable. Then roll the butter out until it\\u2019s about 8? x 8?.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-168337343513064\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Remove the dough from the refrigerator, place it on a lightly floured surface and roll it into a 12? square. Place the butter in the center of the dough at a 45\\u00b0 angle; it\\u2019ll look like a diamond inside the square. Fold the four flaps of dough into the center to enclose the butter, pinching them together as best you can.\",\"text\":\"Remove the dough from the refrigerator, place it on a lightly floured surface and roll it into a 12? square. Place the butter in the center of the dough at a 45\\u00b0 angle; it\\u2019ll look like a diamond inside the square. Fold the four flaps of dough into the center to enclose the butter, pinching them together as best you can.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-168337343513165\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Roll the dough into a 10? x 20? rectangle. Fold one third into the center, then the opposite third over the first, this is called a letter fold.\",\"text\":\"Roll the dough into a 10? x 20? rectangle. Fold one third into the center, then the opposite third over the first, this is called a letter fold.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-168337343513166\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Turn the dough 90\\u00b0 and roll it into a 10? x 20? rectangle again.\",\"text\":\"Turn the dough 90\\u00b0 and roll it into a 10? x 20? rectangle again.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-168337343513167\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Fold each of the shorter edges toward the center until they meet without overlapping. Fold the dough in half along the center where the edges meet, as if closing a book, then turn it 90\\u00b0; this is called a book fold.\",\"text\":\"Fold each of the shorter edges toward the center until they meet without overlapping. Fold the dough in half along the center where the edges meet, as if closing a book, then turn it 90\\u00b0; this is called a book fold.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-168337343513168\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 8 hours (or up to 24 hours), until you\\u2019re ready to use it.\",\"text\":\"Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 8 hours (or up to 24 hours), until you\\u2019re ready to use it.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-168337343513169\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Remove the dough from the refrigerator, cut it in half and return one half to the refrigerator.\",\"text\":\"Remove the dough from the refrigerator, cut it in half and return one half to the refrigerator.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-168337343513170\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Roll the other half out until it\\u2019s a generous 8? x 24?. With a bench knife, cut the dough into eight 4? x 6? pieces.\",\"text\":\"Roll the other half out until it\\u2019s a generous 8? x 24?. With a bench knife, cut the dough into eight 4? x 6? pieces.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-168337343513171\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Place some chocolate chips or blocks at one end of each piece and roll it up into a tube. Place, seam side down, on a lightly greased or parchment lined baking sheet. Press down on the tops of the rolls to flatten them into a rectangle shape. Repeat with the remaining dough. Cover and let rise in a warm place for about an hour.\",\"text\":\"Place some chocolate chips or blocks at one end of each piece and roll it up into a tube. Place, seam side down, on a lightly greased or parchment lined baking sheet. Press down on the tops of the rolls to flatten them into a rectangle shape. Repeat with the remaining dough. Cover and let rise in a warm place for about an hour.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-168337343513172\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Towards the end of the rising time, preheat the oven to 425\\u00b0F.\",\"text\":\"Towards the end of the rising time, preheat the oven to 425\\u00b0F.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-168337343513173\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Before baking, brush the egg\\\/salt glaze over the tops of the rolls. Bake the rolls for 18 to 20 minutes, until golden brown. Remove them from the oven and allow them to cool a bit before you bite into them; the structure needs a chance to set.\",\"text\":\"Before baking, brush the egg\\\/salt glaze over the tops of the rolls. Bake the rolls for 18 to 20 minutes, until golden brown. Remove them from the oven and allow them to cool a bit before you bite into them; the structure needs a chance to set.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-168337343513174\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"After baking you can also drizzle the tops with more melted chocolate, if preferred.\",\"text\":\"After baking you can also drizzle the tops with more melted chocolate, if preferred.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/saint-honore\\\/#wpzoom-rcb-direction-step-168337343513175\",\"image\":\"\"}]}<\/script>\n\t<\/div><!-- \/.wp-block-wpzoom-recipe-card-block-recipe-card -->\n\n<style id=\"wpzoom-rcb-block-template-newdesign-inline-css\" type=\"text\/css\">\n\t.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .recipe-card-image .wpzoom-recipe-card-print-link .btn-print-link {\n                background-color: #BE9E50;\n                box-shadow: 0 5px 40px #BE9E50;\n            }\n.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .details-items .detail-item .detail-item-icon {\n                color: #BE9E50;\n            }\n.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .ingredients-list>li .tick-circle {\n                border: 2px solid #BE9E50;\n            }\n.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .ingredients-list > li .tick-circle {\n                border-color: #BE9E50;\n            }\n.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .ingredients-list > li.ticked .tick-circle {\n                border-color: #BE9E50 !important;\n                background-color: #BE9E50;\n            }\n<\/style>\n<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Cooking Through the Christian Year Early Summer ABOUT THE ART French School. Altarpiece from Thuison-les-Abbeville: Saint Honor\u00e9. 1490-1500. Oil on panel. Panel: 117 \u00d7 51.1 cm (46 1\/16 \u00d7 20 1\/8 in.); Painted Surface: 115.5 \u00d7 49.5 cm (45 1\/2 \u00d7 19 1\/2 in.) Chicago. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"footnotes":""},"class_list":["post-8895","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/pages\/8895","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/comments?post=8895"}],"version-history":[{"count":4,"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/pages\/8895\/revisions"}],"predecessor-version":[{"id":8900,"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/pages\/8895\/revisions\/8900"}],"wp:attachment":[{"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/media?parent=8895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}