Croissant Pain Au Chocolat
Dough cut into triangles with a croissant cutter not an essential tool but a nice gadget.
Croissant pain au chocolat. Remove the croissants from the refrigerator. Stir together yeast and cup water heated to 115 together in the bowl of a stand mixer fitted with a dough hook. Shaped proofed and egg washed croissants ready for the oven.
Baked croissants cooling on the rack. Run the bread machine on the basic dough setting. Pain au chocolat recipe follows.
2 large egg yolks. Let sit until foamy about 10 minutes. Preheat oven to 400 f 204 c.
Rotate the pans halfway through baking. Flour the surface and roll out the dough into a long narrow strip about 8x40 inches 20x101 cm. Brush each lightly with egg wash.
Place one half in the refrigerator. Scant 1 4 cup whole milk. Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
Cut the dough into 4 rectangles. To form the croissants cut the dough in half. 125g butter room temp.