Great blog topic! You seem to think of everything that anyone could possibly want to know. I have a related question to freezing- if a dough recipe calls for overnight refrigeration (ie., your "pain au chocolat" recipe), would it be ok to prepare the dough two days before and just keep it refrigerated for that extra day? Or should it be frozen? Or should that just not be done? Thanks! Megan: If you're using a classic puff pastry (one without yeast), you could absolutely just keep it in the frige for 2 days. If your dough is one that includes yeast, the croissants would start to take on a "tangy" flavor, the longer they sit. If you don't mind that, go for it. Susan

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