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  Pain au Chocolate

  Posted by Liv Tokerud on January 7, 2024 at 10:49

  This is my second try with the lamination method of Chef Antonio. I don’t use professional butter (tourage butter). But Norwegian butter is very good. I used unsalted butter. I did use Caputo Manitoba Oro flour. Lamination: Dough: 3 °C and butter 12 °C. I keep laminating at 13°C. This is my best pain au chocolate so far. I must said that we are having a Siberian winter storm so we have been experiencing -27°C. Proofing was very challenging since I don’t have proofing box. 🙂 Baking Temperature 180°C fan assisted, until the pain au chocolate was completely brown all over.

  

  

  

  Sol Damiani replied 10 months, 2 weeks ago 4 Members · 7 Replies
• 7 Replies

• 

  Sussan ScoolinaryTeam

  Administrator

  January 7, 2024 at 20:50

  Hi @livonet_sq

  Great, your Pain au Chocolate turned out very well.

  Thank you for sharing your experience and result with the community.

  • 

    Liv Tokerud

    Member

    January 8, 2024 at 08:10

    Thank so much.. Tusen ❤ Takk..!

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  Cary B

  Member

  January 7, 2024 at 23:03

  Fantastic Liv.

  As long as the butter is a minimum 82% butter fat.

  Siberia? We were scrolling recommended videos on YouTube last night…saw a title for the coldest bus station on Earth, which is in Norilsk. 😁 😁 😁

  • 

    Liv Tokerud

    Member

    January 8, 2024 at 08:04

    Hei

    Norwegian unsalted butter is 83%, it is not as elastic/flexible as the tourage butter, but that is what I have available and I have to learn to work with it (^.^)

    We are still experiencing freezing temperatures. -24 C ❄

    • 

      Cary B

      Member

      January 9, 2024 at 00:11

      Leave your butter come close to room temp. I find if my butter is quite soft, it rolls quicker through the cold dough. Have to work quickly. 🙂

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  Liv Tokerud

  Member

  January 9, 2024 at 03:15

  Hei. Between 13 and 15°C. It’s a good Temperature for the Norwegian unsalted butter to work with. Room Temperature like 20°C will be too hot. I am concentrating more in the lamination since it’s not easy to roll the dough to 3mm and the proofing. 🙂

• 

  Sol Damiani

  Administrator

  January 9, 2024 at 14:15

  Wonderful job @livonet_sq 🙌

  Welcome to out Community!☺ I hope you feel totally at home. I’m Sol from Buenos Aires and I’m the Community Builder.

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