When the pastries have almost finished proving, heat the oven to 180✬ fan/gas 6. Prove at 25✬ (see tips) for 2-2½ hours until they have risen and wobble like jelly when the trays are gently shaken. Arrange the pastries over 2 lined baking trays and wrap well with cling film.You can skip this stage and prove the pastries immediately, but you’ll then end up with pains au chocolat coming out of the oven in the late afternoon. Place each finished pain au chocolat onto a lined baking tray, then cover with cling film and refrigerate overnight. Once the chocolate is covered, add a second baton and continue rolling up the dough like a swiss roll. Put a chocolate baton along the short edge of a pastry rectangle, then start to roll it up. Use a sharp knife to cut it into two 15cm-wide rectangles, then cut each long rectangle into 6 equal-size rectangles (they’ll be just over 8cm wide). To shape the pastries, roll out the dough into a rectangle that measures a little over 30cm x 50cm (it will contract slightly). Brush off any excess flour and refrigerate the dough for 30 minutes before you roll and shape the pains au chocolat. Then fold the bottom edge up and over the rest of the dough – as if folding a business letter. Take the top edge as before and fold it over, leaving one third of the dough exposed. Now it’s time for the second fold, which is known as a single or letter fold. Lightly flour the dough and roll it out to 20cm x 60cm as before, brushing off any excess flour.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |