French Breakfast Part 2 | Croissant & Pain au chocolat | How to Make Puff Pastry

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber but bread flour can be cheaper and gives a better rise.

Sift 600 g of flour into a bowl.

Add 60 g of caster sugar and 12 g of salt to the flour.

Make a well in the center and add 180 ml of water and 180 ml of milk.

Mix the ingredients together with one hand until they form a paste.

Sprinkle 20 g of yeast over the paste and mix everything together to form a firm dough.

Knead the dough on a floured surface until smoother and supple.

Cover the dough with cling film and leave it to rise for 1 hour.

Prepare the butter inclusion by lining cubes of 250 g of cold butter in a folded parchment paper.

Roll the butter to an A4 size sheet and freeze it.

Roll out the risen dough to be 1/3 larger than the A4 size sheet.

Place the butter in the center of the dough and fold the dough over the butter.

Dust the surface and roll the dough lengthwise again to 1/3 larger than the A4 size.

Repeat the folding and rolling process for a total of six turns, resting the dough in the fridge for 30 minutes after every two turns.

After the final turn, roll out the dough to about an inch thick and cut it into a rectangle.

Divide the rectangle into 2/3 and 1/3 for croissants and pain au chocolat, respectively.

Roll the croissants into a crescent shape.

Place the shaped croissants on a tray lined with parchment paper and leave to prove for 15 minutes.

Brush the croissants with egg wash and bake in the oven at 180°C for 15 to 20 minutes.

Cooking Techniques

Equipment Needed

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Dietary

Allergens