I struggled at first with this dough but once you get the hang of it, it will be a breeze! At Le Cordon Bleu it was one of the first things we learned to make in our boulangerie unit. After mastering the croissant dough – brioche, pain complet and pain de son won’t be that hard to perfect. One associates these ‘morning pastries’ with having a good day, a strong cup of coffee and sometimes even a rushed morning, where all you can manage to eat is a quick bite, therefore try it out and marvel at the wonders of good food.
20g fresh yeast 180ml water
180ml milk 600g flour
12g salt 60g sugar
250g butter-dry butter Chocolate batons for pain au chocolat
Preheat oven to 180 degrees
Sieve the flour and salt together.
Add water and butter and mix, by hand or with a Kitchen Aid
Knead dough enough to incorporate the flour, then form a square and let it chill in the fridge for 30min.
Roll out the 250g butter in between baking sheets designed to look like an A4 page, use a rolling pin to even it out. Then place the butter in the middle of the pastry once rolled out to look like a rectangle (this is called inclusion).
Add the butter, with a quarter space above of pastry only and then do one single turn i.e. fold the either side of the pastry midway and fold the other half over that. Then let the pastry sit once again.
After the pastry has rested, roll out, keeping the closed side on your left, and do a double turn. I.e. both ends of the rolled out rectangular pastry to meet in the middle and then fold either side over that.
Repeat the double turn twice more.
Finally roll out pastry and cut triangles and roll the longer side of the rectangle upwards to the point and you should have a perfect croissant.
For the pain au chocolat, cut about 12cm width, add chocolate pieces and simple roll twice over.
Bake for 15-25min.