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pain au chocolat
not sure what happened! followed course instructions exactly, taste is nice,but no honeycomb at all.. top was flaky
advice?
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1 Reply
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Level:
Scoolinary Team
Hi Bracha!
Thank you for sharing your results and for taking on such a challenging dough just attempting it is already a huge achievement!Looking at the photos, it’s clear you gave it your all. However, the lamination came out a bit uneven: there are layers with varying thicknesses, both in the dough and the butter. This can happen due to inconsistencies in the pressure applied during lamination, or because of temperature imbalances in the components—especially the butter and the dough. Oven temperature also plays a major role in the final result.
If this was your first time working with laminated doughs, don’t get discouraged. These recipes aren’t just about following steps—they require sensitivity, lots of practice, and careful control over several variables. It only takes one of those factors—lamination pressure, ingredient temperatures, ambient humidity, or baking conditions—not being properly managed for the end result to be affected.
This course is marked as high difficulty for a reason. Success in these kinds of preparations comes from repetition, observation, and constant adjustments. Keep practicing you’re much closer than you think!
One important note: if you don’t have a professional proofing chamber, we highly recommend using a thermo-hygrometer. This device accurately measures room temperature and humidity two key factors for fermenting this kind of dough. The chef specifies an exact range for both, and it’s essential to respect that in order to get optimal results.
Also, remember to use a flour with the protein level and PL value indicated in the recipe (between 0.4 and 0.7), and make sure your butter has at least 82% fat content.
Keep going—each attempt brings you one step closer to the result you’re aiming for 🥐✨
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