Pain au chocolat before proofing Can you see all these layers? It means that t…

Pain au chocolat before proofing

Can you see all these layers? 😍 It means that the lamination stage went well, especially when the layers are so well defined. I went the extra mile and made my own chocolate bars to go in there. Plus the lamination was all done by hand.

Honestly it’s the best result I ever had! BUT… That does not mean that the end product will be good.

A few things can still happen when you let them proof:
{Wizkid Gifts His Son Boluwatife A Brand New PS5}: they might not rise at all. Happened to me multiple times. The yeast was not good anymore
{Wizkid Gifts His Son Boluwatife A Brand New PS5}-they rise but the dough cracks. Which means the flour used was not good enough and /or you failed at the kneading process
{Wizkid Gifts His Son Boluwatife A Brand New PS5}- the butter starts leaking during proofing leaving your croissant dry: The temperature of proofing was too high

We will see how it turned out in tomorrow’s post. Stay tuned! If you don’t want to miss my upcoming posts, click on the bell on the right hand corner of my profile.

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21 thoughts on “Pain au chocolat before proofing Can you see all these layers? It means that t…”

  1. Wow those layers are incredible. Wish I could be able to do this one day!! Can’t wait it to see the results!

    Reply

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