Pain Au Chocolat

Yield: 12 serves

Ingredients

[A]

  • Semi-strong flour: (100%) 500 g
  • Sugar: (10%) 50 g
  • Instant dry yeast: (1%) 5 g
  • Salt: (2%) 10 g
  • Milk: (25%) 125 g
  • Water: (33%) 165 g 
  • Unsalted butter: (4%) 20g
Dough weight: 875 g 

[B]
  • Unsalted butter, chilled: (50%) 250 g 

[C]

  • Chocolate batons: 24 pieces
  • Egg wash

Products:
RS201/SB-04
PF102W

Instructions 

Prepare the butter sheet:

Wrap 250 g of butter [B] in plastic wrap and roll it out into a 15 cm x 15 cm square. Refrigerate.

Prepare the dough:

Combine the dough ingredients [A], except for the butter, and knead until the dough forms. When the dough is nearly ready, add the butter and continue kneading. The desired finished dough temperature is 25°C (77°F). Wrap in plastic wrap and refrigerate overnight.

  1. Roll out the dough into a 30 cm x 15 cm rectangle. Place the chilled butter sheet on the dough.

  2. Encase the butter sheet and press the rolling pin upward and downward from the center to help the butter adhere to the dough.

  3. Lightly flour the sheeter board and the dough. Adjust the dials according to the thickness of the dough to laminate.

  4. Gradually roll the dough, adjusting the thickness to 5.0mm. Flip the dough upside down to prevent it from sticking to the sheeter board. Flour the board and dough as needed.

  5. Once rolled, tri-fold the dough, wrap it up, and refrigerate it for 30-40 minutes.

  6. Remove the dough from the refrigerator. Rotate it 90° (with the center seam oriented vertically) and roll it out as in steps 4 and 5.

  7. Repeat step 6 one more time. After the third fold, wrap it up and refrigerate for 50 minutes.

  8. Roll out the dough into a rectangle about 45cm x 20cm and to a thickness of 2.5 mm.

  9. Mark the mark of the dough and cut it into 6 pieces.
    Then cut it into 2 pieces, and finally make 12 pieces of the dough.

  10. Mark the mark of the dough and cut it into 6 pieces.
    Then cut it into 2 pieces, and finally make 12 pieces of the dough.

  11. Proof at 28°C (82°F) for about 90 to 120 minutes, or until they double in size. Proofing time will depend on the rate at which the dough rises.

  12. Once proofed, brush each roll with egg wash.

  13. Preheat the deck oven to 220°C (428°F). Bake at a top heat of 210°C (410°F) and lower heat of 190°C (374°F) for 18 minutes. After 15 minutes, open the oven (or damper) to release moisture from the dough and bake for an additional 3 minutes.
    Baking time and temperature will vary depending on the type of oven.

  14. Serve and enjoy!
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