Baking Mad Monday: Pain Au Chocolat
It's Monday, so let's get Baking Mad with my friends from http://www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg
Method:
First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.
Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You must make sure the butter is completely wrapped-in.
Using the rolling pin roll the dough into a rectangle 20cmx50cm. Fold the dough in thirds lengthways, like a business letter. This completes the first “tour”.
Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book. Roll and repeat the operation and cover and place in the fridge for at least 30mins and then give the dough another 2 “tours", so you complete 4 “tours” in total.
Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick. Place the chocolate bar on the top and then roll them.
Place them on a buttered baking tray making sure to have the joint under the roll. With your hand flattened them gently. Cover and let to prove at room temperature for another 35/40 mins. Brush with the beaten egg and bake in a pre heated oven 180c for 25/30mn till golden brown.
Let to cool down before serving with a fresh coffee!
Happy Baking!
E x
Видео Baking Mad Monday: Pain Au Chocolat канала Eric Lanlard
For my Pain Au Chocolat, you'll need:
250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg
Method:
First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.
Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You must make sure the butter is completely wrapped-in.
Using the rolling pin roll the dough into a rectangle 20cmx50cm. Fold the dough in thirds lengthways, like a business letter. This completes the first “tour”.
Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book. Roll and repeat the operation and cover and place in the fridge for at least 30mins and then give the dough another 2 “tours", so you complete 4 “tours” in total.
Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick. Place the chocolate bar on the top and then roll them.
Place them on a buttered baking tray making sure to have the joint under the roll. With your hand flattened them gently. Cover and let to prove at room temperature for another 35/40 mins. Brush with the beaten egg and bake in a pre heated oven 180c for 25/30mn till golden brown.
Let to cool down before serving with a fresh coffee!
Happy Baking!
E x
Видео Baking Mad Monday: Pain Au Chocolat канала Eric Lanlard
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
Make Perfect Croissants With Claire Saffitz | NYT CookingHow to make Chocolate Croissants | Pain au Chocolat | Chocolatine Recipe🍫 Pains au chocolat maison 🍫 (ou chocolatine !!!)The (dirty) Secret Behind Perfect Chocolate Croissants...Napolitanas de chocolate - SUB 🇬🇧 Chocolate Croissants - Pain au chocolatPain aux Raisins / No Mixer – Bruno AlbouzeLes viennoiseries (PART 1/2)Professional Baker Teaches You How To Make CROISSANTS!The Chocolate Croissant ControversyHow to make French Baguettes at homeHomemade butter croissants and pain au chocolat!How To Make Proper Croissants Completely By HandPain au chocolat - Chocolate dough, chocolate butter and chocolate filling!쉽고 완벽한 원픽! 에그타르트 만들기 : Egg Tart Recipe | Cooking treeChocolate croissant recipe | Croissant cu ciocolată retetaHow to Make CROISSANTS Like a Pastry ChefMaking Chocolate Croissants: Behind TastyChocolate Croissant🇺🇸🇫🇷Chocolatine – Bruno Albouze반죽부터 속까지 꽉찬 초콜릿! 딥 초콜릿 크루아상 만들기 Full of chocolate! Making a chocolate croissant - Korean street food