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    Les Croissants Et Pains Au Chocolats Bicolores

    Uploaded by

    DairoMRivero
    This document provides instructions for making 16 pieces of bicolored viennoiserie (croissants and pains au chocolat). The dough is made with flour, milk, salt, sugar, yeast and butter. The dough is kneaded and divided, with food coloring added to 100g. The doughs are rolled into rectangles and refrigerated. Dry butter is rolled into a rectangle and layered between the doughs before three turns are given to the dough to incorporate the butter. The dough is then refrigerated between turns. Once turned, the doughs are rolled and stuck together before being cut into 8 croissants and 8 pains au chocolat. The viennoiserie is proofed for 2

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Les Croissants Et Pains Au Chocolats Bicolores

    Uploaded by

    DairoMRivero
    238 views2 pages
    This document provides instructions for making 16 pieces of bicolored viennoiserie (croissants and pains au chocolat). The dough is made with flour, milk, salt, sugar, yeast and butter. The dough is kneaded and divided, with food coloring added to 100g. The doughs are rolled into rectangles and refrigerated. Dry butter is rolled into a rectangle and layered between the doughs before three turns are given to the dough to incorporate the butter. The dough is then refrigerated between turns. Once turned, the doughs are rolled and stuck together before being cut into 8 croissants and 8 pains au chocolat. The viennoiserie is proofed for 2

    Original Title

    croissant bicolor

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    This document provides instructions for making 16 pieces of bicolored viennoiserie (croissants and pains au chocolat). The dough is made with flour, milk, salt, sugar, yeast and butter. The dough is kneaded and divided, with food coloring added to 100g. The doughs are rolled into rectangles and refrigerated. Dry butter is rolled into a rectangle and layered between the doughs before three turns are given to the dough to incorporate the butter. The dough is then refrigerated between turns. Once turned, the doughs are rolled and stuck together before being cut into 8 croissants and 8 pains au chocolat. The viennoiserie is proofed for 2

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    238 views2 pages

    Les Croissants Et Pains Au Chocolats Bicolores

    Uploaded by

    DairoMRivero
    This document provides instructions for making 16 pieces of bicolored viennoiserie (croissants and pains au chocolat). The dough is made with flour, milk, salt, sugar, yeast and butter. The dough is kneaded and divided, with food coloring added to 100g. The doughs are rolled into rectangles and refrigerated. Dry butter is rolled into a rectangle and layered between the doughs before three turns are given to the dough to incorporate the butter. The dough is then refrigerated between turns. Once turned, the doughs are rolled and stuck together before being cut into 8 croissants and 8 pains au chocolat. The viennoiserie is proofed for 2

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Les croissants et pains au chocolats bicolores

    For 16 pieces of viennoiserie


    Croissants paste
    500g flour Knead all the ingredient except the dry butter during 7
    225g milk minutes on the first gear, and 5 minutes on the second
    10g salt gear.
    70g sugar You have to get a smooth and homogeneous dough.
    20g yeast Withdraw 100g of paste, knead with some food
    50g butter colorant of your choice.
    Roll out thetwo pastes to rectangles and let it warm in
    250g dry butter the fridge.
    Hit the dry butter and get into a rectangular shape of the size of half paste rectangule.

    Put the butter in the middle of the dough and close the dough on the butter, we have to put
    the same thickness of butter and dough everywhere.

    Give 3 turns to the paste (1 simple turn = 1 turn / 1 double turn = 1.5 turn)

    Put the paste in the fridge 30 minutes between avery turn to have a cold paste and don't
    incorporate the butter in the paste.

    When the turning is done, roll out the colorate paste of the size of your turned paste and
    stick them with some water.

    Roll out the paste to a 60x40 cm rectangle and 3mm of thickness. Cut the paste in two parts
    in the middle.
    Cut 8 croissants of 10 cm by 30.

    Roll the croissants and put them on a plate directly.

    Cut, in the other half 8 pains au chocolats of 8 cm by 15.

    Roll the pains au chocolat directly and put them on a plate with the croissants.

    Let grow the viennoiserie during 2 hours at 20°C.

    Cook at 170°C.

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