🥐One Dough, Two Pastries: Croissant & Pain au chocolat скачать в хорошем качестве

🥐One Dough, Two Pastries: Croissant & Pain au chocolat

( *Please turn on subtitles for detailed recipe) Which do you like better, croissants or pain au chocolat? I like them both so much that I can't choose.. So I made both with one dough 😋 🪄Tip 1. Dry butter vs. Regular unsalted butter When making croissants, dry butter, also called tourage butter, is usually used. It contains 84% ​​fat, so it is firmer than regular butter, and it doesn't melt easily, making it easy to work with. But in reality, it's not easy to buy expensive dry butter to make croissants at home. So I made it with regular butter. If you use regular butter like me, be sure to freeze it for 30 minutes in between folding to lower the temperature of the dough and butter. 2. 3 days vs. 1 day Did you know that it takes 3 days to make a croissant? Détrempe (pre-dough) fermentation 12 hours, Croissant dough fermentation 12 hours is required, So if you make it according to the original recipe, it takes a total of 3 days. This time, I made it by following the standard fermentation time. Next time, I will try to make it in one day. 00:24 Détrempe 03:23 Double Tour (Folding) 05:17 Dividing and Shaping 07:12 Bake [Ingredients] : 4 croissants, 4 pain au chocolat 125g T55 flour (can be replaced with all-purpose flour) 125g T45 flour (can be replaced with cake flour) 9g Dry yeast 80g Water 50g Milk 30g Sugar 5g Salt 25g Unsalted butter(for dough) 125g unsalted butter (for folding) 8 Chocolate sticks (Referred to Le Cordon Bleu recipe) [Tools] Rolling pin Small knife Ruler (for measuring dough length) [Ingredients used] Flour : Moulins Bourgeois T45, T55 Unsalted butter : Paysan Breton unsalted butter Chocolate sticks : Valrhona batons petits pains #Croissant #PainauChocolat #MakingCroissants #MakingPainauChocolat