Pan au chocolat

[Sussan Estela Olaya]

Hi Tawa.

Welcome to the Scoolinary community!

If you’re referring to Chef Antonio Bachour’s course, in Chapter 4, Lesson 16 (first edition of the Croissant and Viennoiserie course), the chef explains in the video that the chocolate dough should be rolled out to match the elongated shape of the main dough. Then, he trims the excess and continues rolling until it reaches 36 cm in width. After that, he flips the dough and keeps rolling until it reaches 3 mm in thickness, then cuts it into rectangles to shape the pain au chocolat.

I hope this information helps!

Best regards.

[Sol Damiani]

Hey there Chef Tawa!👋

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.

This is a Community that values your participation a lot. That’s why we created “Masters Game”, the game that could get you a FREE SUBSCRIPTION RENEWAL:

• Win Scoolipoints by sharing a pic of your own dishes in our Community > Cooking Feed section. If it is really cool you can snag a #Scoolistar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩

• 🏆Check out our Challenges and score Scoolipoints! Right now we have the #TomateChallenge going on and you can win the stunning Scoolinary Apron and 250 scoolipoints. Make sure to join! There will be two winners this time!

• You’ll see everything you need to know about how to win Scoolipoints and renew your subscription for FREE here.

Let’s build a community of foodies together.

We hope you have a blast learning with Scoolinary!