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Sep 12

Pain au Chocolat Making

Posted by Shona Sutherland on Saturday, September 12, 2015

Thought I'd take pictures of a few stages of Pain au Chocolat may be time consuming, but the results are well worth the wait! Gorgeous! 

It uses a croissant dough wrapped round sticks of chocolate. Yeasted criossant dough is made over two days, being chilled well at each stage of laminating (the process of rolling layers of butter inbetween the layers of dough) which produces the lovely crisp light golden pastry.

Hoping to include this on a future patisserie course!