Tart berries
Bakery products from France
Pains au chocolat maison
Pains au chocolat maison
ready in
3 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Pains au chocolat maison perfect buttering and delicious peeling
preparation
step 1
Put in the bowl of the planetarium or in a large bowl all the separated flour ingredients in the center of the dx yeast crushed to the sugar 40g sugar mixed with melted butter etc. mix with the hook x 10 mn
step 2
If nn you have the planetary knead and iron the dough in length and fold up etc. form a smooth and homogeneous ball into the film-covered bowl for at least one hour it has to double volume
step 3
Once the yeast time has passed, reseat the dough and squeeze it with a rolling pin at a height of 1/2 cm make a nice rectangle that you will place well covered with film at the freezer for 20 mn
step 4
Meanwhile, prepare the remaining 150 g of butter and lay with the rolling pin between 2 sheets of oven paper in a rectangle smaller than the dough. resume the dough mixture and place the butter in the center left
step 5
At least 1cm per part the butter must not pass the dough. Close the flaps on the butter to cover the butter and gently squeeze the dough back into the 3 l dough, overlaying it as a covered book
step 6
With film and place it in the freezer for 20 mn. Take back the dough and stretch it again in a rectangle of 4 mm high bent back to 3 and last time with film to the freezer
step 7
Now put the dough until you form a rectangle of about 50 x 80 you will now get small rectangles by helping you with a line from the school should come 12 rectangles or more pieces
step 8
From the shorter part of each rectangle put a dark chocolate stick and fold over it to form small rectangles
step 9
Place the plate that you use x the oven covered with oven paper let stand for at least 2 hours (I oven off with light on)
step 10
After the leavening time of 10 mn first turn on the oven to 180 ° spit the rectangles with egg yolk mixed with low milk and cook in a hot oven for 20/25 m very much depends on the oven vs
step 11
The pains au chocolat must be very golden to let you count on a grater and enjoy them for snacks or breakfast
step 12
For any clarification please write me as soon as possible
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