Pain au chocolat: Prove the pain au chocolat

Prove the pain au chocolat at 26-29°C (this is really important as proving at any higher temperature will mean the butter between the layers melts) for around 2-3 hrs, until doubled in size. step 9 Heat the oven to 175C/155C fan/gas 4, brush the pain au chocolat with the remaining egg and bake for 15-18 mins until golden brown and cooked through. Pains au chocolat prior to baking Pain au chocolat (French: [pɛ̃ o ʃɔkɔla] ⓘ, lit. 'chocolate bread'), also known as chocolatine (French: [ʃɔkɔlatin] ⓘ) in the south-west part of France and in French speaking parts of Canada, couque au chocolat in Belgium, or chocolate croissant in the United States, is a type of Viennoiserie consisting of a cuboid -shaped piece of yeast - leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in ... Learn how to make pain au chocolat , a French pastry of yeasted puff dough and semisweet chocolate, with this step-by-step guide. You'll need to prepare the dough, butter, and chocolate ahead of time, then roll, fold, and bake the rolls. View all restaurants serving Pain Au Chocolat in Mumbai. Pain Au Chocolat in Mumbai - View Menus, Photos, Reviews and Information for restaurants serving Pain Au Chocolat in Mumbai on Zomato