Pain Au Chocolate

[Sussan Estela Olaya]

Hi Kathy.

Welcome to the Scoolinary community, and thank you for your question.

The glaze should be hot when you apply it, but the Pain au Chocolat shouldn’t be fresh out of the oven. Ideally, the Pain au Chocolat should be warm or completely cool to prevent the glaze from being absorbed too much or making the surface too soft.

If you apply the glaze while the Pain au Chocolat is still hot, the moisture from the pastry can affect its shine and texture. The best time to apply it is after the pastries have rested for about 10-15 minutes after coming out of the oven—just enough so they’re not too hot but still slightly warm.

I hope this information helps.

Best regards.

[Sol Damiani]

Hey there Chef Kathy!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

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