Pain au Chocolat

Techniques covered

• Making a surfine
• Laminate the dough
• Using a dough sheeter
• Roll the dough with a sheeter
• Rolling out puff pastry
• Making a double fold
• Making a single fold
• Degassing a dough
• Encasing butter into a dough
• Shaping butter prior to the layering process
• Shape a dough prior to the layering process
• Flour a work surface
• Cutting puff pastry
• Cutting pains au chocolat
• Use a pastry bicycle
• Shaping Viennese pastries
• Shape a rolled pain au chocolat
• Shape a folded pain au chocolat
• Final proof & dough rising
• Preparing a shiny egg wash
• Apply egg wash with a spray gun
• Baking a Viennese pastry
• Cooling on a wire rack
• Understand the differences in baking between a deck oven and a convection oven