@marion.adraste: Pains au chocolat 🥐🍫 Recipe: 125g T45 flour 125g T55 flour 5g salt 10g fresh yeast 35g dry butter 80g water 50g milk + 125g dry butter for the lamination Dry butter is pretty hard to find outside of France. The butter you use will probably have less fat than dry butter so make sure your butter is very cold before handling the dough. The higher percentage of fat in the butter, the better and easier it will be to work the dough Dough chilled overnight in the fridge X2 double turns (freezer between turns) X2 egg wash 2h30-3h proofing time (depending on the temperature) Bake for 18min at 170c #homebaking #bakingfromscratch #croissant #croissants #lamination #pastry #painaucholat #chocolatecroissant #bakingtherapy #viennoiserie #sweettreats #viennoiseries

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Thursday 20 February 2025 18:02:55 GMT