Recipe Details
Prep Time: 4 hours | Cook Time: 18 min | Servings: 12 | Difficulty: Advanced
Ingredients
- 500g all-purpose flour
- 10g instant yeast
- 80g sugar
- 12g salt
- 300ml cold milk
- 280g cold butter for lamination
- 1 egg + 1 tbsp milk for wash
- Chocolate bars for Pain au Chocolat (optional)
Instructions
- Mix flour, yeast, sugar, and salt. Add cold milk. Knead until smooth.
- Wrap dough and refrigerate 1 hour.
- Pound butter between plastic sheets into a 20x20cm square.
- Roll dough into 40x25cm rectangle. Place butter in center.
- Fold dough over butter like an envelope. Seal edges.
- Roll out and perform first fold (triple fold). Refrigerate 30 min.
- Repeat rolling and folding 2 more times, chilling between each.
- Roll final dough to 45x25cm. Cut into triangles.
- Roll each triangle from base to tip. Curve ends to form crescent.
- Proof in warm place 2 hours until doubled.
- Brush with egg wash. Bake at 200C (390F) for 15-18 minutes.
- Cool on wire rack before serving.
Buttery, Flaky, Perfect
Master the art of French viennoiserie with this authentic laminated dough recipe.