Another rainy day in Raincouver booo!!!!
Well at least it gave me the idea of making some Pain Au Chocolat. A pain au chocolat was basically a croissant that has chocolat in it.
I decided to use Felder’s version of the croissant dough instead and this time only 3 folds were incorporated instead of the 4 folds I normally use.
Too me, there were less visible breakage of the layers by incorporating 3 folds.
Keys to Making Croissant Dough can be found here
Croissants au Beurre Dough-Felder
4 cups all purpose flour
1/3 cups sugar
1 tsbp plus 1 tsp powdered milk
2 tsp. salt
7 tbsp butter
25 g fresh yeast
230 ml water
2 sticks, 250 g butter
egg and whioping cream
Prior to baking brush lightly with egg wash. Bake at 350F for approx 20 minutes if not more.
Voila, nice and warm Pain au Chocolat.