Hello,
I present to you today my technique for making superb croissants and pains au chocolat (chocolatines).
The rulers are obviously optional but they allow to obtain a result close to that of a rolling mill.
The second part will concern the dumpling and the "pain aux raisins".
See you soon
Dom
PS: don't forget to activate subtitles for explanations!
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List of ingredients and equipment:
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Recipe for this dessert (step-by-step instructions and tips) :
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▶️ lapatededom.co...
All my recipe cards ( current and future ) :
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If you find any translation errors, please send me a message to cards@lapatededom.com
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If you are in a hurry ... here is a direct access to the different steps.
0:00 Intro
0:28 Prepare the ingredients
2:46 Making the détrempe
7:44 About the butter
9:54 Improvise a proofing room
11:12 Turning
17:10 Shaping the pastries
20:44 - Growing
21:42 - Baking
22:43 - The final result