The Easiest Croissant to Make | Pain au Chocolat flaky
Vložit
- čas přidán 29. 08. 2024
- Hey there, baking enthusiasts! I'm thrilled to share my tried and tested Pain au Chocolat recipe with you today. Get ready to embark on a delicious journey with me.
500g Gruau Rouge Flour t-45
250g Water ( 1 egg, 50g milk and 150g water)
60g Sugar
10g salt
10g dried yeast
Laminate butter 250g
-Mix 5min at a slow speed and 5min at a fast speed, then shape it into a ball and cut a cross in the middle. Make it into a rectangle and let it rest in the fridge for 4-6hours or overnight at 4 degrees
Next day
Incorporate the Butter and Give it 1 double turn and 1 single turn in one go. Let it rest in the freezer or fridge for 45 minutes to 1 hour.
- Shape as a croissant or pain au chocolat. I prefer to leave it for another night so the dough rests. Then, proof for 2 hours at 26-27 degrees and bake at 180 degrees for 15-20 minutes until golden flaky pastry.
- Proving around 2h-2h30 at 26 degrees
Rest assured, your Pain au Chocolat will be ready in no time. Just bake at 180 degrees for around 20 minutes.
Type of chocolate I use: amzn.to/3MvonmJ
How to laminate by hand here: • Delicious Puff Pastry ...
Cinnamon buns recipe: • Cinnamon buns recipe 🇸...
Thanks for watching
#howto,
#homebaking
#howtolaminate,
#croissant
#pastry
What a priceless video! Liquid platinum of knowledge. Thank you so much. You are a great instructor.
I appreciate the feedback; I learned from my dad how to teach 🙏🏾🙏🏾
I'm a homemaker and made croissants once. 😂 They came out wonderful, but how fast they were eaten compared to how long it took to make them...I haven't made them since, but after seeing this video, I'm ready to make them again! 😋
😁😁😁 yes they get eating quicker to make them 🤗❤️
Crossisant made to perfection 👌 ❤
Shout out to you from the states. Did this recipe recently and the family loved it. Appreciate the guidance!
Glad to hear Cedric 🫶🏾
They look delicious. Great technique!
Thanks so much! 😊
They Look Awesome Leo
Thank you
They look delicious! TY for making this video so that we can learn from it. You’re very kind.
Thank you.
My pleasure
Great work ethic! The crispness of pastry is so moreish.
❤️🙏🏾
Dearest, I've watched 20+ of your videos, brilliant, 100% behind you.
Pls may I suggest, one important thing? What do you think about sorting out your sound? Very often, I cant hear what you are saying.
Noted I have improved in my latest videos. Thank you
Thank you so much for sharing your process and recipe. I made chocolate croissants at home today and they don’t look half bad!! Will taste tomrw for breakfast.
You are so welcome! I’m impressed with self discipline to wait till tomorrow 🙌🏾
Oh my gosh these look soooo good ❤
Your Croissant looks amazingly good and delicious🥰, thank you for sharing🙏😍
Thank you for watching ❤
Thank you for sharing your talent..
Your obvious enjoyment for baking made me subscribe 😊
Thanks and welcome 🫶🏾
Hey man! Did I just see you count in Portuguese? Cool!! Love the channel and your care for the craft ❤
Sim contei em português. Thank you
Great video 🎉 thanks for sharing. 2nd video watched, I want to try this recipe, your recipe and do it along with your video. It's so nice and very clear the steps. Be blessed 🙌
Thank you for watching and feedback glad to hear its easy to understand ❤️🙏🏾
Beaut job! ❤ It makes me want to bake!
🙏🏾
Brah, your videos are so inspiring
🙏🏾
Nice video. You make everything looks easy😂.
Thank you. A lot of practice 🫶🏾
Thanks 🙏 ❤
Leo! Congratulations for your videos! Quality 100/100 ! I'm learning right now and i love your videos! I have just one doubt,
in the video recipe you use 4 eggs for 4 kg of flour, but in the written recipe you use 1 egg for 500g of flour, should we use 1/2 egg for 500g? Or is there any reason to add more egg in a smaller amount of flour? Thank you and keep up the good work because you are doing a wonderful job! A great artisan !
Thank you, Jose,
Great question. The recipe is 1kg, but I know it’s a bit hard to laminate from 1kg by hand, so I did it in half. It doesn’t matter if is whole egg as it’s part of the hydration. I hope that makes sense to you.
Beautiful craftsmanship 👏🏽👏🏽 do you mind sharing the dimensions used for the butter block and the dough before the first single fold.
Butter block is 24cm by 24cm the dough just make sure it cover the butter.
you make it look so easy to make and it looks so delicious! Id like to try this at home sometime can I substitute t45 flour to all purpose flour or is bread flour better?
Try with. Read flour low protein. But with 500 or 1kg should be okay
Your recipe and pain au chocolat looks great!! I'm homebaker, and I was giving up on making croissants because it took a lot of work, but watching the video made me want to try it. Can I know the information of your dough sheeter?
They can be intimidating but keep trying.
Theo’s sheeter is called John hunts 🫶🏾
Hey there Leo, like your simple videos well done. Did you teach yourself or did have some training somewhere?
Thank you, Tony,
Most of it I am teaching myself had training with croissants, then practice and practice
Is this a Brioche Dough I’m glad I found your Channel
Yes it is. X
Put your microphone closer plllleeeease!!!
This is awesome!
Thank you I will do
@@leothebaker Sorry to bother you Leo, tell us what you are doing, why you are doing, how it is going to affect the whole process, etc... into depth, so keen to hear and learn off you.
After watching this I feel like croissants should be $100 each 😵💫👏
🫶🏾
Where i can get ike this roll machine@@leothebaker
Hi Leo! Great job!
Can you do croissants with sourdough recipe?
Thank you. Not done yet
Would you mind sharing what kind of chocolate you are using? Is it Callebaut Bittersweet?
It is callebaut ❤️
Omg 🤤🤤🤤🤤🤤🤤 do you ship to America?
No, can’t compromise the quality 👊🏾
Thank you so much for sharing your craft. What brand of chocolate do you use?
My pleasure 😊 its called Callebaut Dark chocolate
Def will try. Crossiants can be so scary
Give it a go.
Nice vids! Do U have a link on where to buy yout manual dough sheeter?😊
Thanks. No I got it from eBay. Rare to find
@@leothebaker thaks for sharing, yea I will check out on there !
Would U have a brand and model, thanks a lot!
@@ramtha1973 it’s called hunts
John hunts sheeter
You are great.i discovered you 24 hours ago as i am tginking about opening a psastry shoo in Malaga.canyou coach me or advise me?thanks.
Hey thanks for being here.
Yes sure I’m working on membership group perhaps you can join or we can do 121
@@leothebaker yes will love to join.let me know how.already subscribed to your tube.thanks for replying.where are you located.
@@beatricelloyd5719 supper thanks. I’m based in the uk Sevenoaks.
Which Yeast Would You Recommend To Use ? I Find That When I Use Certain Types The Dough Turns Out Different?
I always doves farm one dry yeast if you can find where you are.
@@leothebakerThank You For Your Response
Leo, did I hear you counting in Portuguese?
Sim 👍🏾
Hi Leo, well done. If you don’t mind please can I know where to get the cling film you used? It’s very sturdy. Thank you. Also the flour.
Sure thing.
I got the cling film from a booker and I think they stopped selling them last time I bought was two months ago I bought two. Flour is from marriages T45
@@leothebaker Thank you for responding and thank you for your tutorials. Learning a lot.