My absolute favorite. For me the size, shape, lightness, and the chocolate have to be right. Dalloyau, Maison Kayser, and Fauchon make good pain au chocolat. The one in front has a pistachio-chocolate filling.
Maison Kayser RecipeFrance bread flour 500 g., levain 50 g., instant yeast 8 g., salt 10 g., sugar 63.5 g., egg 27.5 g., water 230 g., butter 22.5 g., butter for folding 456 g. at 50% butterfat, pate au chocolat sticks 30 pc.
Prepare dough as for croissant. 24' C. finished dough temp., 40 min. proof time at 28' C at 85% humidity, pin 45cm x 100cm, cut 8cm x 15 cm, place chocolate stick on one end and roll , place on sheet pan, proof 1 hour at 28' C. at 85% humidity, egg wash, bake 20 min at 170' C.
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