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Pain au Chocolat 3.0
A striped pain au chocolat with a unique two-tone visual for a modern, graphic effect, filled with delicious pecan praline chocolate sticks.
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Kneading and bulk fermentation of the croissant dough
Techniques covered
- Performing enhanced kneading
- Dough proofing
- Cutting puff pastry
- Kneading croissant dough with a mixer
- Shape a dough prior to the layering process
- Forming a glutinous network
- Coloring a dough
- Shaping a dough piece
- Flavoring a dough
- Rolling out puff pastry
- Flour a work surface
- Degassing a dough
- Roll the dough with a sheeter
- Using a dough sheeter
- Laminate the dough
- Making a single fold
- Making a surfine
- Creating cocoa laminated strip patterns
- Make croissant dough with visible layers
- Making a dry caramel
- Mixing a preparation in a food processor
- Roasting dried fruit in the oven
- Making praline
- Making praline by caramelisation
- Pouring a preparation into a mold
- Thickening a praline
- Use a pastry bicycle
- Recycling used vanilla pods
- Making a flavored syrup
- Cutting pains au chocolat
- Shaping a pain au chocolat
- Final proof & dough rising
- Shaping Viennese pastries
- Assembling a Viennese pastry
- Baking a Viennese pastry
- Coating with syrup
- Using a brush
- Cooling on a wire rack
- Baking pains au chocolat
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