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Pain au chocolat issue
Hello chefs!
I’m a baker and I recently started to see this with pain au chocolate. I don’t know what’s wrong. I hope you can give me some advice
Thank you
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8 Replies
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Welcome to out Community ☺
@sussan_scoolinaryteam will be getting in touch with you shortly with an answer.
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Hi, @amine-chrifi
I think it could be because an air bubble remained in the laminate and it did not fully integrate into the layers of the croissant along with my butter, which is why it could have that opening.
Greetings-
Hey Susan
Thanks for you answer.
Would you plz tell how to fix it
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Hi, @amine-chrifi
When you laminate your dough either by hand or in a laminating machine, you must first make sure to glue the folds (dough and butter) or closures well, taking care not to leave air bubbles. You must carefully press the dough and then you can laminate it.
Greetings. -
I really appreciate your help. Wish you the best
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🤩 Have a great day! We are eager to see those brand new croissants.
Keep going 💪@amine-chrifi I’m sure next time you’ll rock
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Hi, @amine-chrifi
Thank you for your message, any questions you have I will be attentive to help you.
Greetings.
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Your rectangles of dough. Before you roll them up, are they dry?
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