Petit pains au caramel or however you say that in French

The only thing I've made recently which I haven't blogged were some of my petits pains au choco but with caramel instead of chocolate so my mother, who has forsaken chocolate, could try them. Except I had to give the book that had that recipe in it back to the library, so I ended up using a similar dinner roll recipe.

The caramel worked pretty well -- it actually melted a bit better than the chocolate bits, although the part of the caramel that didn't melt was a bit more annoying on the teeth. Perhaps half a Kraft caramel instead of a whole one?

Anyway, I'm moving on Monday into a new place, which I'm excited about, but which does have one drawback: a half-sized oven. The rack measures 15"x14". I am hoping that my inability to make huge amounts of cookies will be paid off by how quickly it preheats. We'll see.

Posted by chris at June 18, 2005 11:40 AM