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Pain Au Chocolate
<font style=”vertical-align: inherit;”><font style=”vertical-align: inherit;”>Are both the glaze and pain au chocolate warm when applying the glaze?</font></font>
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1 Responder
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Scoolinary Team
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.
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