Pain au chocolat 3.0

Pain au chocolat 3.0

Brian Boclet
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Advanced
Recipe Time Icon
0h50
10
Videos
A striped pain au chocolat with a unique two-tone visual for a modern, graphic effect, filled with delicious pecan praline chocolate sticks.
Pain au chocolat 3.0
Completion time
Preparation
0h50
Baking
0h19
Resting
16h25
Techniques taught
  • Kneading croissant dough with a mixer
  • Performing enhanced kneading
  • Forming a glutinous network
  • Cutting puff pastry
  • Shape a dough prior to the layering process
  • Coloring a dough
  • Dough proofing
  • Shaping a dough piece
  • Flavoring a dough
  • Flour a work surface
  • Rolling out puff pastry
  • Degassing a dough
  • Shape a dough prior to the layering process
  • Shape a dough prior to the layering process
  • Giving a single fold
  • Laminate the dough
  • Using a dough sheeter
  • Roll the dough with a sheeter
  • Roll the dough with a sheeter
  • Réaliser une pâte à croissant aux feuillets apparents
  • Creating cocoa laminated strip patterns
  • Making a surfine
  • Roasting dried fruit in the oven
  • Making a dry caramel
  • Mixing a preparation in a food processor
  • Making praline
  • Making praline by caramelisation
  • Thickening a praline
  • Pouring a preparation into a mold
  • Use a pastry bicycle
  • Making a flavored syrup
  • Recycling used vanilla pods
  • Use a pastry bicycle
  • Cutting puff pastry
  • Cutting pains au chocolat
  • Shaping Viennese pastries
  • Shaping a pain au chocolat
  • Baking pains au chocolat
  • Coating with syrup
  • Using a brush
  • Cooling on a wire rack
  • Baking a Viennese pastry
Discover the first step of this course for free

Step 1 : Kneading and bulk fermentation of the croissant dough

Brian Boclet
Brian Boclet
Master Baker and educator | MOF Finalist
Master Baker and educator | MOF Finalist

Step 2 : Preparation of the cocoa dough

Step 3 : Dough shaping

Step 4 : Lamination: 2 single folds

Step 5 : Assembly of visible layers and cocoa bands

Step 6 : Pecan praline

Step 7 : Pecan chocolate bars

Step 8 : Vanilla finishing syrup

Step 9 : Rolling, shaping, and proofing of the pain au chocolat

Step 10 : Baking and finishing of the pain au chocolat

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