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Raafat Daoud ha publicado una actualización
Hey quiero preguntar por favor, en la fabricación de una corrosión pan au chocolate, después de preparar una masa, tengo que añadir la mantequilla también antes de la barra de chocolate?
Hey i want to ask please , in making a pan au chocolate corrosion, after we prepare a dough , i need to add the butter also before the chocolate stick??
Traducido del inglés
Orsolya Csernák, Mercedes Minaya Palacios ySol Damiani3 Comentarios-
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Scoolinary Team
Hi Chef! Let’s bring @sussan_scoolinaryteam to this thread so she can help us out with your question.
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Scoolinary Team
Here you have a link to our Forum: https://www.scoolinary.com/forums/forum/askaquestion
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Level:
Scoolinary Team
Hi Raafat.
No, you don’t need to add extra butter before placing the chocolate sticks. The butter is already incorporated into the croissant dough during the laminating process, which creates the characteristic flaky layers of Pain au Chocolat.
After preparing the laminated dough and spreading the cocoa détrempe, you only need to place the chocolate sticks directly onto the dough rectangles and roll them up, making sure they are tightly sealed before proofing and baking. This way, you’ll achieve a perfect Pain au Chocolat.
I hope this information is helpful!
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