![]() ![]() Since the amount of flour that ends up going into the dough always seems to vary from the 4 cups the recipe calls for, I think it might be too thick, even when I roll it out to 28 inches. I'm also wondering how thick in inches the final sheet of dough should be. Pain au chocolat are zero fuss, perfect for breakfast and have to be pronounced in your best French accent they are just strips of chocolate wrapped in pastry otherwise and that’s not so. Any suggestions on how you hold it together? It stays in the edges just fine, but it seems like the dough gets too thin to support the butter underneath and I end up having to use a lot of flour on the counter to keep it all together. I do have a couple questions if you would be kind enough to help:įirst, I have had some trouble keeping the butter inside the bottom side of the dough when I roll it out. Breaking it down into individual steps with pictures is tremendously helpful for people like me that don't have much experience in kitchens and have difficulty figuring out if everything "looks right." If the dough just won't cooperate, just go ahead and get it as close to the shape as possible, then cut and shape into the pain au chocolate. It has a mind of its own and loves to shrink up. Once the gluten relaxes the rectangle will stay…somewhat. I'm pretty sure the layers and being created and once cooked they will be fabulous. The chef mentioned the use of a tapered rolling pin in rolling out. I know that sounds impossible because it's quite a workout to get he dough to cooperate once it is cold. Well, European butter isn't always available in my neck of the woods and when it is it is pricey. I talked with a local pastry chef and he said if I used European butter I wouldn't have the problem of the butter breaking through the dough as much. My first attempt at rolling in butter (laminating) I had the same issues you are having. The best, though, is the frozen chocolate croissants at Trader Joes. You are one brave sole, but you can do this. Serve warm.Hi Shirleen, Laminating dough can be tricky. Bake for 15 minutes or until golden brown and cooked through.Once the croissants have proofed, brush them with one more layer of egg wash. ![]()
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