French Breakfast Part 2 | Croissant & Pain au chocolat | How to Make Puff Pastry

By Get Curried · 480 min

Ingredients

Instructions

1. Sift the flour, then add the sugar and salt.
2. Make a well, add the water and milk, and mix to a paste.
3. Crumble the yeast into the mixture, then knead until smooth and set aside for 1 hour.
4. Fold a large sheet of parchment around an A4-sized sheet of paper to make a folded packet, then open it and line the folds with cubes of cold butter.
5. Close the folds, turn the packet so the folds are at the bottom, then bang and roll it out until you have an A4-sized sheet of butter.
6. Chill the butter sheet in the freezer.
7. Roll the risen dough to 1 1/3 times the size of an A4 sheet, then place the butter sheet on it.
8. Fold the dough over the butter, roll it out to a size 1/3 larger than an A4 sheet, and fold again.
9. Repeat the rolling and folding until you have completed 6 turns in total, resting the dough in the refrigerator for 30 minutes after every 2 turns.
10. After the 6th turn, rest the dough in the refrigerator for 1 hour.
11. Roll out the chilled dough and trim the sides to make a rectangle, then divide it into 1/3 and 2/3.
12. Fold chocolate sticks into the 1/3 portion to make pain au chocolat.
13. Cut the 2/3 portion into triangles and roll them into croissants.
14. Place the pastries on a baking tray and prove for 15 minutes, then brush with egg wash.
15. Bake in a preheated oven at 180°C for 15 minutes.

Summarized from Get Curried's video. Watch it for the details.

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