Croissants and Pain au Chocolat

The ultimate test of lamination technique, croissants require time, temperature control, and gentle handling. Master these, and you've conquered one of French pastry's greatest challenges.

Classic Croissants: A Step-by-Step Journey

Yield: 12 croissants Active time: 45 minutes Total time: 14-20 hours Difficulty: Challenging but achievable

#### Ingredients

For Dough (Détrempe): - 500g bread flour - 50g sugar - 10g salt - 10g instant yeast - 300ml whole milk, cold - 30g unsalted butter, softened

For Butter Block (Beurrage): - 250g high-quality unsalted butter, cold

For Finishing: - 1 egg beaten with 1 tbsp milk

#### Day 1: Create the Dough

1. Mix dough: In stand mixer with dough hook, combine flour, sugar, salt, and yeast. Add cold milk and soft butter. Mix on low 3 minutes, then medium 4 minutes until smooth. Dough should be soft but not sticky.

2. First rise: Form into ball, place in oiled bowl. Cover, rise at room temperature 1 hour until increased by 50%.

3. Cold retard: Deflate gently, reform ball. Wrap tightly in plastic. Refrigerate overnight (8-24 hours).

#### Day 2: Lamination

4. Prepare butter block: Pound cold butter between parchment into 15x15cm square, about 1cm thick. Butter should be pliable but cool (14°C/57°F).

5. Encase butter: Roll dough to 30x30cm square. Place butter diamond-wise in center. Fold corners of dough over butter, sealing edges.

6. First turn: Roll gently to 60x20cm rectangle. Fold in thirds like letter. This is turn one. Mark with one finger indent. Wrap, refrigerate 30 minutes.

7. Second turn: Rotate 90 degrees. Roll to 60x20cm again. Fold in thirds. Mark with two indents. Refrigerate 30 minutes.

8. Third turn: Repeat rolling and folding. Mark with three indents. Refrigerate 1-2 hours.

#### Shaping and Baking

9. Final roll: Roll dough to 60x30cm rectangle, about 5mm thick. Trim edges for clean sides.

10. Cut triangles: Cut into 12 triangles, base about 10cm wide. Make small notch in center of base.

11. Shape: Gently stretch each triangle. Starting at base, roll up, stretching slightly as you go. Place on lined baking sheets with tip underneath.

12. Final proof: Cover loosely. Proof at cool room temperature (20-22°C) for 2-3 hours until doubled and jiggly when shaken.

13. Bake: Preheat oven to 200°C (400°F). Brush with egg wash. Bake 18-22 minutes until deep golden brown.

Perfect Pain au Chocolat

Follow croissant dough recipe through step 9, then:

1. Cut rectangles: Cut dough into 12 rectangles, about 10x15cm each.

2. Add chocolate: Place 1-2 batons of dark chocolate near one short end. Roll up tightly, ensuring seam is underneath.

3. Proof and bake: As with croissants, but may need 2-3 minutes less baking time.

Success Tips: - Temperature is everything—too warm and butter leaks - Don't overproof—better slightly under than over - Quality butter makes noticeable difference - Practice makes perfect—expect improvement each time

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