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Pain au Chocolate
This is my second try with the lamination method of Chef Antonio. I don’t use professional butter (tourage butter). But Norwegian butter is very good. I used unsalted butter. I did use Caputo Manitoba Oro flour. Lamination: Dough: 3 °C and butter 12 °C. I keep laminating at 13°C. This is my best pain au chocolate so far. I must said that we are having a Siberian winter storm so we have been experiencing -27°C. Proofing was very challenging since I don’t have proofing box. 🙂 Baking Temperature 180°C fan assisted, until the pain au chocolate was completely brown all over.
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7 Respuestas
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Hi @livonet_sq
Great, your Pain au Chocolate turned out very well.
Thank you for sharing your experience and result with the community.
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Thank so much.. Tusen ❤ Takk..!
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Fantastic Liv.
As long as the butter is a minimum 82% butter fat.
Siberia? We were scrolling recommended videos on YouTube last night…saw a title for the coldest bus station on Earth, which is in Norilsk. 😁 😁 😁
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Hei
Norwegian unsalted butter is 83%, it is not as elastic/flexible as the tourage butter, but that is what I have available and I have to learn to work with it (^.^)
We are still experiencing freezing temperatures. -24 C ❄
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Leave your butter come close to room temp. I find if my butter is quite soft, it rolls quicker through the cold dough. Have to work quickly. 🙂
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Hei. Between 13 and 15°C. It’s a good Temperature for the Norwegian unsalted butter to work with. Room Temperature like 20°C will be too hot. I am concentrating more in the lamination since it’s not easy to roll the dough to 3mm and the proofing. 🙂
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Wonderful job @livonet_sq 🙌
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