{"id":2978,"date":"2020-11-28T19:17:26","date_gmt":"2020-11-29T02:17:26","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=2978"},"modified":"2020-11-28T19:17:26","modified_gmt":"2020-11-29T02:17:26","slug":"pain-au-chocolat-al-brady","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=2978","title":{"rendered":"Pain Au Chocolat \u2014 Al Brady"},"content":{"rendered":"

\"Pain<\/a><\/p>\n

How do you improve croissants? Just add chocolate!<\/h2>\n

<\/p>\n

Video:\u00a0 https:\/\/youtu.be\/7PXxM6a7nsA<\/a><\/p>\n

INGREDIENTS<\/h1>\n

250g strong white flour
\n30g sugar
\n5g salt
\n10g instant yeast
\n75g whole milk
\n75g water
\n200g salted butter<\/p>\n

120g dark chocolate sticks<\/a> (Approx. 24)<\/p>\n

1 egg, for glazing<\/p>\n

 <\/p>\n

PROCESS<\/h1>\n

The Dough<\/h2>\n
    \n
  • Place all the ingredients for the dough into a bowl and using a dough scraper mix everything together to create a rough dough.<\/li>\n
  • Turn the dough out onto a work surface and knead until smooth and springy.<\/li>\n
  • Place the dough into a clean bowl, cover and leave to prove for an hour or until doubled in size.<\/li>\n
  • Knock back the dough, wrap in clingfilm and place in the freezer for 30 minutes. After 30 minutes place the dough in the fridge for 8-12 hours to rest.<\/li>\n<\/ul>\n

    The Butter<\/h2>\n
      \n
    • Place the butter on a sheet of parchment paper and tap with a rolling pin to flatten it until you have a flat rectangle approx. 15x15cm.<\/li>\n
    • Wrap in a clean piece of parchment paper and put into the fridge with the dough.<\/li>\n<\/ul>\n

      After 1st Rest<\/h1>\n
        \n
      • \u00a0Once rested turn out the dough onto a lightly floured work surface, and roll to a rectangle approx. 30x15cm<\/li>\n
      • Place the butter block in the middle of the dough and fold over the dough to cover the butter.<\/li>\n
      • Use the rolling pin to light press the dough from one end to the other to seal the seam and to soften and expand the butter and the dough.<\/li>\n
      • Roll to the dough to a rectangle to 45x15cm and about 3-4mm thick.<\/li>\n
      • Fold the bottom third of the dough up to cover the middle of the dough, then fold the top third down to cover the bottom third.<\/li>\n
      • Seal the edges lightly, wrap with cling film and return to the fridge to chill for 30 minutes, so the dough firms up but is not hard.<\/li>\n
      • Repeat this process again more giving you 2 rolls and folds in total. Wrap the dough in clingfilm and place the dough into the fridge for 8-12 hours or overnight.<\/li>\n<\/ul>\n

        To shape the chocolate croissants:<\/strong><\/p>\n

          \n
        • Roll the dough to a square approx. 25x25cm trimming the edges to create a nice and straight square 24x24cm.<\/li>\n
        • Using a ruler mark the square into 6 rectangles 8x12cm and using a sharp knife cut down the markings cleanly to create 6 separate rectangles.<\/li>\n
        • Place one or two of the chocolate sticks at the short edge of the rectangle.<\/li>\n
        • Roll the dough over the chocolate to completely cover it.<\/li>\n
        • Then place another 1-2 chocolate stick onto the dough and then continue to roll up into a log shape. Continue this process with the remaining rectangles.<\/li>\n
        • Place the rolled chocolate croissants onto a baking sheet lined with parchment paper, with the seam tucked underneath, pressing down slightly to stop the chocolate croissant from unrolling on the baking sheet during proving and cooking.<\/li>\n
        • Spray or brush the chocolate croissants with a little water to stop them from drying out, then cover and leave to prove for about 3 hours or until doubled in size.<\/li>\n
        • Preheat the oven to 200\u00baC.<\/li>\n
        • Once the pain au chocolate have doubled in size, brush with egg wash to coat them completely.<\/li>\n
        • Put into the oven and bake for 10 minutes then drop the temperature to 170\u00baC and continue to cook for a further 15 minutes until the tops are a rich golden brown.<\/li>\n
        • Once cooked remove from the oven and leave to cool.<\/li>\n<\/ul>\n
          \n
          \n
          \n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

          How do you improve croissants? Just add chocolate!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,89],"tags":[],"class_list":["post-2978","post","type-post","status-publish","format-standard","hentry","category-breads","category-pastry"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2978","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2978"}],"version-history":[{"count":4,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2978\/revisions"}],"predecessor-version":[{"id":2983,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2978\/revisions\/2983"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2978"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}