01 Strong Bread Flour
02 Caster Sugar
04 Egg Yolk
06 Active Sourdough Starter
To ensure a good lift you will need a strong active starter to help a heavily enriched dough rise.
Make the main dough! Proof it at room temperature, then finish proofing in the fridge.
In this step, butter is encased into the sourdough detempre and rolled out multiple times to create butter layers.
Rich dark chocolate will make the best pain au chocolat filling. We use 52% cocoa solids baker's chocolate!
A satisfying process that will get you all excited about eating them! Once shaped, they will proof again at room temperature.
All the hard work and patience pays off! The crescent shape, the layers created by lamination and the crispy brown exterior!