Cut into 12 equally sized rectangles using a sharp knife or pizza cutter.→ The dough is hard, but be gentle, take your time, and don’t roll with too much pressure. Place the dough on a floured surface and roll it out into a long rectangle.→ Laminating gives this kind of dough the buttery and airy layers Next Morning → Shaping the Dough → The dough will rise again overnight, don’t wrap it too tight. Wrap loosely with plastic wrap and leave overnight in the refrigerator. 3rd Round: Repeat the steps from the 2nd round (↑).Place the dough for a further 30 minutes in the fridge. 2nd Round: Turn the dough 90° (so the short end is facing you) and repeat the steps from the 1st round (↑).Wrap with plastic wrap and place it for 30 minutes in the fridge to chill.Fold the top third into the middle, then fold the bottom third into the middle over the first fold.1st Round Laminating: Roll the dough into a long rectangle (there should be no cracks/no butter leaking out).Then fold both ends of the dough over the butter layer and seal the dough edges as best you can with your fingers.→ This prevents the butter from leaking during laminating and baking. Place the butter slices evenly in the middle of the dough, leaving approx.The rectangle should be as straight as possible, use your hands to help stretching/forming it. 14×6 inches | 35x15cm) using a rolling pin. Roll it into a long rectangle (approx.→ This saves you the tedious step of forming a butter square. Aline’s Laminating Cheat Step: Cut the cold vegan butter into equal thin pieces.Cover with a damp kitchen towel and let it rise in a warm place for 1 hour until doubled in size.Add lukewarm milk (warmed in the microwave or over the stove – if you can stick a finger into the milk and the temperature feels good, the milk has the right temperature) and knead for 10 minutes at low speed until you have a smooth dough.Mix all-purpose flour, sugar, instant yeast, and salt in the bowl of a stand mixer fitted with a dough hook.Late Afternoon/Early Evening → Preparing The Dough If you are a pro, skip right to the recipe card at the end of the post, where you will also find the exact quantities and everything else you need to know to make this recipe. This visual guide with step-by-step pictures should help you along the way- definitely recommended if you are preparing homemade pain au chocolat recipe for the first time. The vegan “egg-wash” has the advantage that you don’t need to waste a whole egg white next to that it’s vegan. The recipe remains the same for both variations.įor regular chocolate croissants, swap dairy-free butter with regular butter and feel free to use the vegan “egg-wash” or brush them with one egg yolk before baking. It’s up to you if you prefer to make vegan chocolate croissants or regular vegetarian ones. You can see in the recipe that I used dairy-free butter and a vegan-friendly “egg-wash” before baking the chocolate croissants. And the worst that can happen is that the butter is leaking during baking (more on this in the Recipe FAQ section). It is a complex recipe that takes some practice. Please don’t give up if they don’t turn out perfect the first time. I have made this kind of dough a dozen times, and I can tell that it gets easier to handle each time. Working with cold dough is essential and should keep the butter from leaking! Therefore, the dough has to be rolled out and folded 3 times, each time with a 30-minute break in the fridge. Meaning, you have to incorporate a thick layer of butter into the yeast dough without leaking. The most critical part is to laminate the dough. Learn how to make it with my visual step-by-step guide with lots of pictures and tips! To be fair, making this kind of laminated dough comes with some obstacles and is easier to handle if you have some baking experience. The good news is that you don’t have to travel to France every time you are longing for that mouthwatering taste! Make them at home! I will help you! Make irresistible French Pain au Chocolat, also known as Chocolate Croissants, from scratch! Let me show you how to make them at home – it’s doable, trust me! Bring that tempting smell of a French boulangerie to your home! Jump to:Īnyone who has ever been to France knows that a fresh French Pain au Chocolat from a traditional Boulangerie is an unforgettable experience! Such a delicious French pastry with a flaky crust and a rich chocolate center.Īlmost like a crispy, buttery, airy, and simply irresistibly delicious French Croissant, but filled with chocolate! Even though the dough for both French pastries is the same, Pain au Chocolat are shaped in a cuboid piece rather than a croissant.
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