Croissant Pain Au Chocolat
For the egg wash.
Croissant pain au chocolat. Sprinkle the milk powder over the flour. Whisk the egg wash ingredients together. The ultimate continental breakfast with croissant and pain au chocolat.
Rotate the pans halfway through baking. Preheat oven to 400 f 204 c. Place the sugar salt and 2 tablespoons of softened butter into the corners of the pan.
With a knife trim the edges of the dough. Stir in milk sugar 3. I prefer the shaped croissants to be cold going into the oven.
Place one half in the refrigerator. Stir together yeast and cup water heated to 115 together in the bowl of a stand mixer fitted with a dough hook. 9 ounces bittersweet chocolate chopped.
The pain au chocolat recipe. 150g water lukewarm if using my original croissant dough recipe please just halve the ingredients in it and follow the lamination and shaping methods butter block. 10g butter room temp.
Dough cut into triangles with a croissant cutter not an essential tool but a nice gadget. Run the bread machine on the basic dough setting. Cut the dough into 4 rectangles.