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:

Mix all [A] ingredients except butter and knead until combined. Add butter and knead until smooth (target dough temp: 25°C / 77°F). 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 and press from the center outward to adhere it 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. Roll the dough gradually to 5.0 mm, flipping it to prevent sticking. Dust with flour 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 and divide the dough into 6, then halve to make 12 pieces.
    Place a chocolate baton and roll the dough.


     

  10. 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.

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

  12. Preheat to 220°C (428°F). Bake at 210°C top / 190°C bottom for 18 min.
    After 15 min, vent steam and bake 3 more min.　

    Baking time and temperature will vary depending on the type of oven.

     

  13. Serve and enjoy!
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