Pain au choc

I have been trying to make Pain au chocolate and Croissants —on and off— for the last, I don’t know, ten years(?). Not I am trying again.

I’ve been to the Cordon Bleu, the French cooking school, for a ‘breakfast baking’ short-course. And I came back home with this: … a nice Pain au choc with perfectly flaked layers.

The trouble with this is: (actually, I should say the “troubles”, because there is more than just one)

  • we used industrial strength butter, which does not melt at room temperature and has a consistency that is much better to work with, and
  • the dough was rolled into layers by a professional machine.
  • Plus: we were using fresh yeast, rather than instant. This is probably the easiest thing to overcome.

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