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Pain au chocolate baking secret
Hello,
I made the croissant dough, really proud with the result.
I decided to do the pain of chocolate, very very tasty, my daughter will have 3 times a day but mine didn’t get in that perfect shape and in the video or recipe is not mentioned anything about how to bake or in what kind of form I am asking here what is the secret to bake in the perfect form all the same size.?
Thank you
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2 Respuestas
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Hi Perdida Pop
Welcome to the Scoolinary community, and thank you for your question.
As indicated in the recipe, the shaping and baking instructions are as follows:
“Cut the dough into rectangles measuring 8 cm x 16 cm. Score lines on the colored part of the croissant.
– Flip the dough with the colored side facing down, place 2 Valrhona chocolate sticks, and roll them up.
– Place the Pain au Chocolat on a parchment-lined baking sheet. Ferment for 2 – 2.5 hours at 28°C, 85% humidity. (Leave for 3 hours if frozen).
– Preheat the oven to 170°C. Bake in the oven for 18 minutes. Remove the Pain au Chocolat from the oven and let it cool on a wire rack.”
To ensure that each Pain au Chocolat maintains the exact size, you must follow the chef’s instructions regarding the dough’s dimensions and how each piece should measure before baking.
Make sure to carefully follow each step, especially the measurements and fermentation times, to achieve a Pain au Chocolat with the right size and texture. If you have any additional questions or need more details about the process, feel free to ask.
Best of luck with your baking!”
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Hey there Persida!👋 (I love your name🌺)
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