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Croissant
Posted by Salma EL RHALLADE on January 19, 2025 at 14:23Hey
I want to make a batch of croissant and pain au chocolat(not bilayer) from à 1350 g prepared dough how I can do it or how should I do it
Sussan Estela Olaya replied 2 days, 12 hours ago 2 Members · 1 Reply -
1 Reply
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Level: Scoolinary Team
Hi Salma.
I understand that when you mention “bilayer,” it usually refers to a pastry or bakery technique where the dough and butter are combined and laminated into multiple layers. However, it seems that you want to create a version where the classic laminating process (with multiple folds and layers of butter) that characterizes traditional croissants and pain au chocolat is not used.
This would be a simpler version, without laminating, where the dough does not have interspersed butter layers. Instead of rolling the butter into sheets and folding, the dough is worked directly as an enriched dough.
This method would result in a less flaky product but would be easier to prepare.
If that’s the case, to make croissants and pain au chocolat with your 1350 g of non-laminated dough, follow these steps:
Prepare the Initial Dough
Divide your 1350 g of dough into two portions: one for croissants and another for pain au chocolat, depending on your preference. For example, you could use 700 g for croissants and 650 g for pain au chocolat.
Roll Out the Dough
On a floured surface, roll out each portion of dough with a rolling pin into a rectangle about 3-5 mm thick.
Shape the Croissants
Cut elongated triangles from the rolled-out dough, approximately the size indicated by your recipe or calculate the dimensions based on the dough’s overall size.
Make a small cut at the base of each triangle, stretch the ends slightly, and roll them up toward the tip to form the croissant. Place them on a baking tray lined with parchment paper.
Shape the Pain au Chocolat
Cut rectangles from the rolled-out dough, approximately 8 x 10 cm.
Place a chocolate bar (or two, for a richer filling) near one end of the rectangle. Roll the dough around the chocolate to form a cylinder. Place on a baking tray lined with parchment paper.
Proof the Dough
Place the croissants and pain au chocolat in a warm spot, covered with a damp cloth or plastic wrap, and let them proof until they almost double in size. This can take 1 to 2 hours, depending on room temperature.
Glaze
Prepare an egg wash (one beaten egg mixed with a little milk or water) and gently brush it onto the surface of the pastries.
If you need to adjust the size or weight of each piece, here’s a rough guide:
Croissants: 60-80 g per piece (8-12 pieces from 700 g of dough).
Pain au Chocolat: 70-90 g per piece (7-9 pieces from 650 g of dough).
This is not a standard technique typically taught in a recipe book—it’s more of a basic approach provided to help with your query. We recommend practicing first with a small batch of dough to determine if it suits the technique or result you’re aiming for.
Chef Bachour’s technique follows a recipe that has been formulated, tested, and refined through his years of experience. Therefore, we strongly encourage you to try a test batch first.
I hope this information helps!
Best regards.
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