Pan au chocolat

[Sussan ScoolinaryTeam]

Hi Fadel.

Looking at the photos of the pain au chocolat and without further information about what might be happening, the issue seems to be related to laminating, shaping, and/or baking.

Here are some possible problems and solutions:

Laminating Issues

▪️Symptom: The layers appear uneven, and the pastry looks “flattened.”

▪️Cause:The dough wasn’t cold enough during laminating, causing the butter to melt and not distribute evenly.

Uneven pressure when rolling out the dough.

▪️Solution:Ensure the dough is chilled between each fold (at least 30-40 minutes in the refrigerator).

Apply even pressure when rolling out to maintain uniform thickness.

Shaping Issues

▪️Symptom: The pastry loses its shape during proofing or baking.

▪️Cause:The roll wasn’t tight enough, allowing it to unroll during baking.

Overproofing weakened the dough’s structure.

▪️Solution:When shaping the pastries, ensure they are rolled tightly but without tearing the dough.

Proof at a controlled temperature (75-78°F/24-26°C), and monitor the volume to ensure it increases by about 50-70%, not more.

Ingredient Issues

▪️Symptom: Broken layers and lack of internal structure.

▪️Cause:Poor-quality butter with too much water content.

Weak flour (less than 11% protein).

▪️Solution:Use a high-quality butter specifically for laminating, with at least 82% fat content.

Ensure your flour has at least 12% protein.

I hope this information is helpful!

Best regards.