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.


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



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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