pain au chocolat

[Sussan Estela Olaya]

Hi Bracha.

To make half of the Pain au Chocolat recipe, you first need to start by preparing the base dough (croissant dough).

If you’re only making half of the dough, that would be 675 g of dough. The butter block for laminating should be 21×21 cm, and the dough should be rolled out into a rectangle of 35.5×21 cm for the lamination process.

Once your dough is ready with all the folds and resting times as indicated by the chef, you can move on with the Pain au Chocolat process. In the recipe, it says to roll the dough out to 36 cm, but in this case, it should be rolled out to 18 cm instead. Then, rotate the dough as shown in the video and roll it out to a thickness of 3 mm. After that, cut rectangles measuring 8×15 cm.

I hope this information is helpful.

Best regards.