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Learn how to make this tasty bakery classic: chocolatine or also called “pain au chocolat”. The quality of the ingredients, mainly good chocolate and butter, is very important to achieve a perfect end result. Get the Chef’s tips to make single and double turns to the dough as working the croissant dough right is the key to a great chocolatine.Learn how to make this tasty bakery classic: chocolatine or also called “pain au chocolat”. The quality of the ingredients, mainly good chocolate and butter, is very important to achieve a perfect end result. Get the Chef’s tips to make single and double turns to the dough as working the croissant dough right is the key to a great chocolatine.Learn how to make this tasty bakery classic: chocolatine or also called “pain au chocolat”. The quality of the ingredien...
- Shelf life:
- 48 hours maximum
- Conservation:
- Room temperature
Containing: 4 Components
Croissant Dough
Ingredients: Croissant Dough
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11.2 ozwater
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10.4 ozWhole milk
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1.2 ozfresh yeast
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2.4 lbAll purpose flour
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0.8 ozsalt
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4.7 ozsugar
Preparation: Croissant Dough
- Pour the water and milk in a large mixing bowl. Water and milk should be at 22oC (72oF).
- Sprinkle the fresh yeast into the liquid mix.
- Add the flour, salt and sugar.
- Mix well by hand until the dough is homogenous.
- Using a scraper, scrape all the dough off the mixing bowl. The dough should hold well together.
- Place the dough on a working surface and start mixing by hand for about 8 minutes. This allows the dough to be well prepared for the stretch, to better absorb the water, and to hold well together. This also enhances the effect of the yeast.
- Continue mixing until the dough is very smooth. Make sure no lumps remain.
- When smooth, form a ball with the dough.
- Place the dough into a mixing bowl and use a damp towel to cover it.
- Let it set at room temperature for 1 hour.
- Remove the towel. The dough should have doubled in size.
- Cover with plastic film and place in the refrigerator for 12 hours (or overnight).
View tools
- Scraper
- Bowl(s)
- Gloves
- Mixing bowl (s)
- Plastic film
- Damp cloth
- Large mixing bowl
Dough Lamination
Ingredients: Dough Lamination
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1.1 lbunsalted butter
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All purpose flour
Preparation: Dough Lamination
- This process can also be carried out by hand using a rolling pin, however for professional results, a dough sheeter is used.
- Using a dough sheeter, spread some flour on the butter and roll it out to a 15 cm (6”) by 30 cm (12”) sheet. Place aside.
- Using a dough sheeter, spread some flour on top of the dough and roll it out to a 30 cm ( 12”) by 30 cm (12”) sheet.
- Roll through the dough sheeter several times if needed.
- Place the butter in the middle of the dough and fold the dough around the butter. Let some butter stick out each side of the dough.
- Cut the sides of the dough without butter, also to make it square.
- Roll in the dough sheeter a few times until you reach a 6 mm (0.2”) thickness.
- Make a double turn.
- Place the dough at a 90o angle and start rolling to make a single turn.
- Wrap the dough in plastic film and put in the refrigerator for 30 minutes.
View tools
- Metal Tray
- Knife
- Gloves
- Plastic film
- Rolling pin
- Dough sheeter
Assembly
Ingredients: Assembly
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22 piece(s)CHD-BB-508CAL
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22 piece(s)TB-154-38
Preparation: Assembly
- Once the dough has set in the refrigerator, take it out and remove the plastic film.
- Make the dough 36 cm (14.2”) wide and place it at a 90oangle on the dough sheeter.
- Roll it several times with the dough sheeter to reach a thickness of 4 mm (0.2”).
- Roll the dough around a rolling pin and unroll it on a working surface.
- Using a bicycle, cut 12 cm (4.7”) stripes of dough.
- And then cut rectangular forms.
- Place the first stick of chocolate in the middle of the rectangles.
- Place the second stick of chocolate at about 1 cm (0.4”) from the bottom of the rectangles.
- Roll the chocolatine.
- Place on a metal tray lined with a silpat and place in the proofer for about 1 hour to 1 hour and 15 minutes, or at room temperature, covered with a plastic film, for about 2 hours. The chocolatines need to double in size before they are ready to be baked.
View tools
- Metal Tray
- Gloves
- Rolling pin
- Silpat
- Dough sheeter
- Bicycle (5 or 6 wheel cutter) 12cm (4.7”)
- Rolling cutter
Egg Wash and Baking
Ingredients: Egg Wash and Baking
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2 piece(s)Eggs, whole
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2 piece(s)egg yolks
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salt
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sugar
Preparation: Egg Wash and Baking
- Place the eggs and egg yolks into a mixing bowl.
- Add the salt and sugar and whisk well.
- Strain the mixture to obtain a texture that is more liquid.
- Using a brush, egg wash the surface of the chocolatine.
- Bake for 15 minutes, or until well risen and golden brown, in a convection oven at 177oC (350oF).
- Cool completely before serving.
View tools
- Metal Tray
- Whisk
- Strainer
- Bowl(s)
- Parchment paper
- Gloves
- Brush
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