You can roll if you want to, but just patting should be fine. Frozen viennoiserie - Frozen Frozen Pain au chocolat BUYERS GUIDE - FROZEN B2B is a professional network providing a unique food show designed to connect buyers and suppliers of frozen food. £3.50 72.9p per 100g. Once frozen consume within 1 months. The goal is to get it into a shape that will allow you to cut 12 to 16 equal chunks. For this batch I made 16 chunks so the pastries are on the small side. For this recipe you will do three turns, chilling the dough for 20 minutes between each turn to keep the butter from soaking too much into the dough. Third Turn: Repeat the fold as you did in the first and second turns, rolling into a rectangularish thing that is about 16 inches and however wide it happens to get. I like a high ratio of chocolate to pastry so I make them fairly small. With a bench knife, cut the dough into eight 4" x 6" pieces. The dough gets pressed down slightly and rolled around the chocolate enchilada style. With Château Blanc, find all the authenticity of real pure butter pains chocolate to eat at home. Add to Cart. Easy to follow steps to bake your own delicious croissants and pastries. you might be interested to know that patissiers in France will almost always reheat a pain au chocolat for you if you ask them nicely. If using a pastry mat, you may want to position it lengthwise. Homemade candy is very easy to make and nothing to be feared. Place one or two pieces of chocolate at one end of each piece and roll it … ALL RIGHTS RESERVED. You may want to go with 12. Quantity of Waitrose 8 Pains au Chocolat in trolley 0. Frozen All-Butter Pain au Chocolat 4 pack. Crisp, flaky all-butter frozen pastry with a smooth dark chocolate centre. A turn is when you roll out the dough and fold to make layers. Tray arrangement - 12 items on a tray. © 2021 CHOWHOUND, A RED VENTURES COMPANY. 250 g Mehl Typ 550, 150 ml Wasser, 30 g Zucker, 20g frische Hefe, 1 TL Salz, 150 g Butter, 100g Schokoladestäbchen, 1 Eigelb + 2 EL Milch. Grab these pains au chocolat pastries for $2 off through 12/24! Frozen . A pain au chocolat made exclusively using pure butter, with delicate tastes and exceptional pastry layers, combined with the intense flavours of chocolate. It curbs the mess, plus when you cut the butter out of the bag you get a big greasy piece of plastic that you can put between the dough and the rolling pin, use to transfer the dough back and forth, and cover the rising pastry. You then gently seal the butter into the dough making a square “ish” dough packet which gets chilled briefly so that the butter firms up before you begin your series of “turns”. When you fold each pastry, you’ll want these cut sides on the sides. Ready to bake all butter pains au chocolat . Pain au Chocolat with Frozen Bread Dough. Add to trolley. Scroll through the step by step photos to see how to make Chocolate Croissants at home: Chill the dough for another 20 minutes or so or until you are ready to shape the Pain au Chocolat. For this recipe, you’ll only need a 1 pound loaf of frozen dough . Flaky, all-butter pains au chocolat made with French butter and dark chocolate. Press the chunk into a rectangular shape, then lay chocolate at the bottom. The dough worked so well for the buttery pastry, I figured it would also work as a shortcut to Pain au Chocolat. Our European grocery store sells them and they are very good, but I usually fill my Pain au Chocolate with bittersweet chocolate chips or whatever chocolate I have around. Open the bag and cut away the sides of the bag (or cut one side and the bottom) and pull the bag away from the butter so that you have a big greasy plastic sheet with a rectangle of butter stuck to it Cut the butter into pieces. The dough worked so well for the buttery pastry, I figured it would also work as a shortcut to Pain au Chocolat. Either way, they’re crazy delicious. Pound butter into a rectangle about 5 1/2 inches by 11 inches (it should take up half the bag), using your hands to shape it through the bag. Remove all packaging. Our chocolate croissants has 3 sticks of Callebeaut chocolate compared to 2 sticks of chocolate used in most bakeries. Change ), You are commenting using your Facebook account. The microwave heats all the little pockets of air that are crucial to a croissant/pain au chocolate, then softens the butter, so the little pockets collapse, leaving all those little flaky bits sopping up the softened butter -- leaving your lovely flaky croissant a spongey, greasy mass. Put the dough on a lightly floured surface and pat it into as big a rectangle as you can. Crisp, flaky all-butter frozen pastry with a smooth dark chocolate centre. Roll the other half out until it's a generous 8" x 24". 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