Go to the Article: Pain au Chocolat (Chocolate Croissants)
The pains au chocolat at the top have a weird look, you can't see the "feuilletage" the layers of dough. It look like what we call in France "briochés" like the butter and the dough combined too much and gets the texture of brioche.
Sorry guys but it weirdly looks like you’re getting worse every time. The only assumption I can make for this is that the redhead who was doing dessert at the beginning of the chefsteps era left and brought with him knowledge and technique. The other option is that you decided to do “simple” stuff that the average guy can understand. Which seems the case looking at the recipes in the last years. Which is also the reason I’m not renewing studio pass.
Hi a couple of points I would never melt chocolate under direct heat in a saucepan. I would use the Bain Marie method with a pan of simmering water and a bowl over the top to melt the chocolate. I am also not confident as to how following your instructions the chocolate would solidify again given you are not tempering it. I appreciate you are going to bake it but would encourage greater care.
Hi. What did you damp down the dough with please for the croissant ?Water or oil?
Aka Chocolatine
Just water.
Amazing! Breakfast this morning!
Lookin GOOD!
Thank you Kyl, they are totally worth the time and effort!
There's no such thing as Chocolatine but in the mind of southern french people. It is and always will be a Pain au chocolat.
do you have a cross section pictute?
Mine, using a traditional recipe and pain au chocolat chocolate specialty bars.
