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recipes:pains_au_chocolat [2022/11/24 15:08] – created bradrecipes:pains_au_chocolat [2024/11/28 17:10] (current) – brad
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 ====== Pains au Chocolat ====== ====== Pains au Chocolat ======
  
-> Makes 16 pastries in 3H30+> Makes 16 pastries in 4 hours
  
-1. Add **500G pastry flour** to a mixing bowl. +  - Mix the dough in the stand mixer: 
-2. On one side of the bowl add **20G fresh baker's yeast** +    - **500G pastry flour** (get a scale, really) 
-3. On the other side of the bowl add **10G sea salt** and **60G cane sugar** +    - On one side of the bowl, **20G fresh baker's yeast** (or 2.25 tsp of dry yeast, one packet) 
-4. Add **27.5 CL nondairy milk** +    - On the other side of the bowl, **10G sea salt** (1.5tsp) and **60G cane sugar** (a little over 0.25 cup) 
-5. Mix with a dough hook for 10 minutes at medium speed. The dough must pull away from the bowl. +    - **27.5 CL nondairy milk** 
-7. When it's done mixing, remove the dough from the mixer and form a ball. Cover with film and let rest at room temperature for 30 minutes. +    - Mix with a dough hook for 10 minutes at medium speed. The dough should pull away from the bowl. 
-8. After 30 minutes, degas the pastry by pressing on it. +  - Remove the dough and form a ball. Cover with film and rest at room temperature for 30 minutes. 
-9. Form a regular rectangle. Cover with film and set 30 minutes in the fridge. +  - Degas the pastry and form a rectangle by hand. Cover with film and rest 30 minutes in the fridge. 
-10. Remove from the fridge and roll out the dough lengthwise.+  - Laminate 
 +    - Remove from the fridge and roll out the dough lengthwise. 
 +    - Put **250G butter** (~1 cup) at the center of the dough. Spread it to the size of the pastry. 
 +    - Fold the sides of the dough to cover the margarine (wallet fold). Join everything by pressing lightly with the rolling pin. 
 +    - Roll out the dough lengthwise. The resulting long rectangle should be about 0.5cm thick and about 80cm long. 
 +    - Fold the left side to a quarter of the rectangle, then the right to three quarters. Fold the dough in half. You have just completed a "double turn." 
 +  - Rest in the refrigerator for 5 minutes. 
 +  - Laminate again 
 +    - Roll the dough out again lengthwise, to 1cm thick and 60cm long. 
 +    - Fold the dough in thirds. You just made a "simple turn." 
 +  - Leave it in the fridge another 30 minutes. 
 +  - Form the pastries 
 +    - Flour the work surface and roll the pastry out to 60 x 40 cm. 
 +    - Cut the rectangle in half lengthwise, then in half widthwise. Cut each new rectangle in half lengthwise and then widthwise. 
 +    - Use **2 batons of chocolate per rectangle** Roll the pains au chocolat by first wrapping the first stick, then placing the second stick and continuing to roll. 
 +    - Set the pains au chocolat seam-down and flatten slightly so they don't unroll during cooking. Space them well on the baking sheet. 
 +  - Rest the pastries at room temperature for two hours. 
 +  - Heat the oven to 200C (385F in our Vashon oven) 
 +  - Mix **10CL nondairy milk** and **50G cane sugar**, and brush the pastries with the mix. 
 +  - Bake 15-18 minutes
  
-11. Put **250G butter at the center of the dough** Spread it into a rectangle the size of the pastry. +//Based on **Pâtisserie Vegan** by Bérénice Leconte.//
-12. Fold the sides of the dough to cover the margarine (wallet fold). +
-13. Join everything by pressing lightly with the rolling pin. +
-14. Roll out the dough lengthwise. The resulting long rectangle should be about 5cm thick and about 80cm long. +
-15. Fold the left side to a quarter of the rectangle, then the right to three quarters. Fold the dough in half. You have just completed a "double turn." Rest in the refrigerator for 5 minutes. +
-16. Roll the dough out again lengthwise, to 1cm thick and 60cm long. +
-17. Fold the dough in thirds. You just made a "simple turn." +
-18. Leave it in the fridge another 30 minutes. +
- +
-19. Flour the work surface and roll the pastry out to 60 x 40 cm. +
-20. Cut the rectangle in half lengthwise, then in half widthwise. Cut each new rectangle in half lengthwise and then widthwise. +
- +
-21. Use **2 batons of chocolate per rectangle** Roll the pains au chocolat by first wrapping the first stick, then placing the second stick and continuing to roll. +
-22. Set the pains seam-down and flatten slightly so they don't unroll during cooking. Space them well on the baking sheet. +
-23. Let them rest at room temperature for two hours. +
-24. Mix **10CL nondairy milk** and **100G cane sugar**, and brush the pastries with the mix. +
-25. Bake 15-20 minutes at 200C. +
- +
-*From * Pâtisserie Vegan *by Bérénice Leconte.*+
Last modified: 2022/11/24 15:08