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| recipes:pains_au_chocolat [2022/11/24 15:21] – brad | recipes:pains_au_chocolat [2024/11/28 17:10] (current) – brad | ||
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| - Mix the dough in the stand mixer: | - Mix the dough in the stand mixer: | ||
| - | - **500G pastry flour** | + | - **500G pastry flour** |
| - | - On one side of the bowl, **20G fresh baker' | + | - On one side of the bowl, **20G fresh baker' |
| - | - On the other side of the bowl, **10G sea salt** and **60G cane sugar** | + | - On the other side of the bowl, **10G sea salt** |
| - **27.5 CL nondairy milk** | - **27.5 CL nondairy milk** | ||
| - Mix with a dough hook for 10 minutes at medium speed. The dough should pull away from the bowl. | - Mix with a dough hook for 10 minutes at medium speed. The dough should pull away from the bowl. | ||
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| - Laminate | - Laminate | ||
| - Remove from the fridge and roll out the dough lengthwise. | - Remove from the fridge and roll out the dough lengthwise. | ||
| - | - Put **250G butter** at the center of the dough. Spread it to the size of the pastry. | + | - Put **250G butter** |
| - Fold the sides of the dough to cover the margarine (wallet fold). Join everything by pressing lightly with the rolling pin. | - 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. | - Roll out the dough lengthwise. The resulting long rectangle should be about 0.5cm thick and about 80cm long. | ||
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| - Set the pains au chocolat seam-down and flatten slightly so they don't unroll during cooking. Space them well on the baking sheet. | - 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. | - Rest the pastries at room temperature for two hours. | ||
| - | - Heat the oven to 200C | + | - Heat the oven to 200C (385F in our Vashon oven) |
| - | - Mix **10CL nondairy milk** and **100G cane sugar**, and brush the pastries with the mix. | + | - Mix **10CL nondairy milk** and **50G cane sugar**, and brush the pastries with the mix. |
| - | - Bake 15-20 minutes | + | - Bake 15-18 minutes |
| - | //From **Pâtisserie Vegan** by Bérénice Leconte.// | + | //Based on **Pâtisserie Vegan** by Bérénice Leconte.// |