Pain Au Chocolat.

11 Jan

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.

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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
Chocolate Sticks

Egg Wash
egg and whioping cream

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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.

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