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	<title>croissant Archives - ZoëBakes</title>
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	<description>eat dessert first</description>
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		<title>Chocolate Croissant (Pain au Chocolat)</title>
		<link>https://www.zoebakes.com/2018/02/24/chocolate-croissant-pain-au-chocolat/</link>
					<comments>https://www.zoebakes.com/2018/02/24/chocolate-croissant-pain-au-chocolat/#comments</comments>
		
		<dc:creator><![CDATA[Zoë François]]></dc:creator>
		<pubDate>Sat, 24 Feb 2018 14:08:07 +0000</pubDate>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[croissant]]></category>
		<guid isPermaLink="false">http://zoebakes.com/?p=7737</guid>

					<description><![CDATA[<p>The only thing better than a buttery croissant, is one stuffed with chocolate. These are made with the same dough as the plain croissants, but are rolled differently. You will find my video on how to make them and the dough on Instagram. When I studied dance in Westport, CT, [&#8230;]</p>
<p>The post <a href="https://www.zoebakes.com/2018/02/24/chocolate-croissant-pain-au-chocolat/">Chocolate Croissant (Pain au Chocolat)</a> appeared first on <a href="https://www.zoebakes.com">ZoëBakes</a>.</p>
]]></description>
		
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			<slash:comments>3</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">7737</post-id>	</item>
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		<title>Croissants 101</title>
		<link>https://www.zoebakes.com/2018/02/21/croissants-101/</link>
					<comments>https://www.zoebakes.com/2018/02/21/croissants-101/#comments</comments>
		
		<dc:creator><![CDATA[Zoë François]]></dc:creator>
		<pubDate>Wed, 21 Feb 2018 21:08:44 +0000</pubDate>
				<category><![CDATA[Zoë's Baking Academy]]></category>
		<category><![CDATA[CIA]]></category>
		<category><![CDATA[croissant]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[how to]]></category>
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					<description><![CDATA[<p>There are very few things as satisfying as a perfect croissant. Flaky, tender, just the right amount of pull and give, and BUTTERY. Have you ever made one? Probably not, because they&#8217;re labor intensive and require a bit of skill to &#8220;laminate&#8221; the dough. This is an industry term for [&#8230;]</p>
<p>The post <a href="https://www.zoebakes.com/2018/02/21/croissants-101/">Croissants 101</a> appeared first on <a href="https://www.zoebakes.com">ZoëBakes</a>.</p>
]]></description>
		
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			<slash:comments>17</slash:comments>
		
		
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