Croissant Pain Au Chocolat
The pain au chocolat recipe.
Croissant pain au chocolat. Place one half in the refrigerator. Flour the surface and roll out the dough into a long narrow strip about 8x40 inches 20x101 cm. 125g butter room temp.
Stir in milk sugar 3. Dough cut into triangles with a croissant cutter not an essential tool but a nice gadget. Cut the dough into 4 rectangles.
Baked croissants cooling on the rack. I prefer the shaped croissants to be cold going into the oven. Rotate the pans halfway through baking.
With a knife trim the edges of the dough. Or freeze see freezing instructions. Make a small indent in the top of the dry ingredients and put the yeast in the indent.
9 ounces bittersweet chocolate chopped. Stir together yeast and cup water heated to 115 together in the bowl of a stand mixer fitted with a dough hook. For the egg wash.
Remove the croissants from the refrigerator. 6 the recipe should yield a dozen each croissants and pains au chocolat. Sprinkle the milk powder over the flour.