Homemade Pain au chocolat I love the look of my pain au chocolat! We can still …

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Homemade Pain au chocolat

I love the look of my pain au chocolat! We can still see the layers! Now the question is: How is it going to be inside? Is it going to be dense like a brioche or light with a honeycomb structure? Again, it will all be about how long it has proofed before the bake. You need to have a strong flour that has been well kneaded to withstand the rise. I use either @anitasorganic or @highwoodcrossing (not sponsored). Also, I tended to overproof my croissant. 2h to {Wizkid Gifts His Son Boluwatife A Brand New PS5} hours is usually enough but it also depends on the temperature of your room. If it is super hot and humid where you live, 1h30 might be enough. The only way to know is to look at them and wait for them to be “jiggly” before you bake them. Yes, you basically want a jiggly puff if you get what I am talking about 😁 .

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@sebastienlagrue @thebakefeed @moulayefanny

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