PAIN AU CHOCOLAT NEAR ME HOW TO

I used Callibaut chocolate sticks, available on Amazon or specialty stores. Use 3- inch long special chocolate sticks, made especially for Pain au chocolat pastries.After you complete the process for rolling and folding one ball of dough, you’ll need to repeat the process for the second ball of dough.

The recipe calls for splitting the dough into two separate balls for easier handling.If you find the dough is becoming too warm, place it in the fridge for 20 minutes to chill, before continuing.Otherwise, the butter will ‘melt’ into the dough and you’ll lose the layering effect. It’s important to keep the dough chilled while you are rolling it out and folding it.But you know what they say, “ No pain, no gain!” I was even inspired to buy a Kitchen Aid stand mixer to help knead the dough! This post is rather long and may appear a bit complicated. I find that if I spread the process over two days, doing the mixing of ingredients on one day an the rolling and folding of the dough the next day, it is not that bad. I’ve seen several ‘cheats’ recipes that promise to fast-track you to French pastry heaven, however the truth is, there is no short-cut to making flaky pastry- you really need to go through all the steps. My recipe below will create 25 layers of dough, separated by butter! The flaky layers of Pain au chocolat are achieved through the use of laminated dough– a technique creating many thin layers of dough separated by butter, produced by multiple steps of rolling and folding the dough. If you’ve ever eaten French pastries, you’ll be familiar with the flaky, buttery dough that seems to melt in your mouth and challenges your will power to its upper limits. Here is a photo of me trying to master the art of making Pain au chocolat!

PAIN AU CHOCOLAT NEAR ME HOW TO

We even learned how to make a bi-colored croissant filled with jam:

Photo courtesy of Emma Wormald, Le Cordon Bleu, Adelaide Here is a photo of some of our ‘loot.’ Doesn’t that look good! I recently attended a two-day workshop in making French pastries at the Adelaide Le Cordon Bleu school (they seem to have schools everywhere)! We learned how to make croissants, Pain au chocolat, brioche filled with cream, and pastries shaped like a slipper.

Pain au chocolat near me