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| recipes:pains_au_chocolat [2022/11/24 15:27] – brad | recipes:pains_au_chocolat [2024/11/28 17:10] (current) – brad | ||
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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 |
| //Based on **Pâtisserie Vegan** by Bérénice Leconte.// | //Based on **Pâtisserie Vegan** by Bérénice Leconte.// | ||