Preparation the dough of pan au chocolate

[Sol Damiani]

Hey there Chef Raafat!👋

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[Sussan ScoolinaryTeam]

Hi Raafat Daoud

No, you don’t need to add extra butter before placing the chocolate sticks. The butter is already incorporated into the croissant dough during the laminating process, which creates the characteristic flaky layers of Pain au Chocolat.

After preparing the laminated dough and spreading the cocoa détrempe, you only need to place the chocolate sticks directly onto the dough rectangles and roll them up, making sure they are tightly sealed before proofing and baking. This way, you’ll achieve a perfect Pain au Chocolat.

I hope this information is helpful,If you have any other questions, I’m here and happy to help you with them.

Greetings.

[Raafat Daoud]

Thank you for your answering,

It means that the difference between the butter croissant and the chocolate one here is only the measurements and the addition of the chocolate sticks.

Right ?