The best recipe ever, not too much butter and yeast compared to other recipes. Time is also a major factor since we didn't leave the dough over night. I also tweaked the recipe and left the dough 30 min in the freezer rather than 1h in the fridge every time i folded the dough gaining 2 hours over all. The end result was excellent, light and succulent. Many thanks Eric
That was not too much butter? I wonder what too much butter is then… I know that’s the recipe, but when I eat those they taste too much like butter to me
The best sound bite ever,was the musical notes of a just baked Pain Au Chocolat's flaky pastry giving way as Eric bit into it. All that butter and turning paid off for the waiting necessary between turns. Well earned Eric!
Oh I cant wait to share this with my father and mother who are staying in France at the moment and that's exactly what Dad loves to do. Get his Pain Au Chocolat every day =)
Thank you for your recipe. The crisp of the Pain Au Chocolat was real and really enjoyed it. It was quite challenge for me coz hand knead and had roll the dough plus I live in the country with 37 c. However, the recipe was good. Thank you.
it's my first time to watch your video and im loving it, the recipe is easy to follow, the video is not too long so it's not boring to watch, i also love your kitchen, very nice and clean.
Hi there! French Guy Cooking brought me to you, and this is the first one of your videos I've seen. I don't know if I even made it halfway through before I knew I was going to have to subscribe haha. Can't wait to learn more from you!
I've been a big fan of yours! I'm glad I found you on RU-vid. I used to visit your website quite often a few years ago when I first started my baking career in Linea's Dessert Diary. Bonne journée!
I have to try this and surprise my French friend who has been looking for a good Pain Au Chocolat here in Finland with no luck. Thank you for the instructions for this.
Hi Eric! I’ve been watching your videos since I was teenager now I’m already 20s! I also purchased a book of yours! I really enjoy watching ur videos! I’ll be making this recipe next week. Im so nervous for it!! Pray for me pls🙏🏻 lots of love from 🇲🇾!!!!
Knew these were going to be worth waiting for, going to be scoring some big points in the house when these come out of the oven, never thought to use bar chocolate, thought it had to be the sticks.Thank you Eric.
Hi glad you like it !!! always a winner even if you need to wake up early ... yes use a dark baking chocolate so it does t melt or burn too much ..sticks are great but you can only buy boxes of 100+ not good for home baking really E xx
I just love this! You make it look so easy! And the best part of it is that you really enjoy yourself while you cook! And I love to see that passion, that joy!
OMG I can't seem to figure out your accent! It is so awesome! To me, it sound like a French,Irish and British hybrid! It is soo cool! Anyway that for this episode, I've been trying to make pain au chocolat for such a long time!
Chef eric lanlard this recipe is by far the easiest recipe and instruction for pan au chocolat thank you chef again for another great recipe, looking forward for your upcoming videos..;-)
Wow this was awesome. I will defiently try (and fail) this! Such high quality too. Awesome. A like, a favorite and a subscribition from me, Eric. Great stuff.
The only thing that I was unsure about was whether to refrigerate after the 4th turn or to go straight into rolling it into a rectangle. I'm actually doing it as we speak, however I think I'm going to skip putting it in the fridge after the final turn...let's see what happens!
proper puff pastry nomnomnom gosh that looks fantastic! a question though, is there at any point in this process where you could freeze and then bake later? it would be nice to batch make these when i had free time and then just pull one out whenever i had the fancy.
You may not be monitoring this anymore, but thank you, looking forward to making it. However your instructions are different in the video than the written instructions. Specifically, in the written instructions you do two turns before you refrigerate, and in the video you refrigerate after each turn. To play a safe I'm going to refrigerate after each turn. Thanks again.
i also wonder if its possible to store it in the freezer and maybe tu put them out at night to unfreeze and bake them for a nice breakfast? thanks for the recipe its lovely !!
@@mssueni9624 Yes but it didn't go as smoothly as I was hoping Must have used a bit too much force and the butter was coming out of the folded dough and it became a big mess Tried to rescue it as good as possible and it was edible
hi Eric, I have just discovered your recipes. I wonder if using 2 egg whites rather than the egg will result in a lighter dough? by the way love your recipes. 🌹
Omg, YUUUUUUM!!!!!! One question for Monsieur Lanlard: is it possible to make these sorts of viennoiseries with beurre noisette? I remember from years ago a small local patisserie in a very humble locale making these outstanding croissants that always had this hazelnut-ish colour and flavour to them, and could never figure out how they got that. The owners were Belgian, and I had a sneaking suspicion that the flavour might have come from beurre noisette.
Silvouplait vous me conseillez comme beurre de tourage ici en Amerique jarrive pas a trouver dy beurre de tourage merci chef pour cette belle recette et bonne continuation.
I love baking with yeast and i love you and your recipes. So this is a dream to watch. Also love how your butter is also spilling out of the dough when you roll it so i know i didnt do something wrong when my whole table was a mess with butter everywhere. Also do i use bread flour or plain flour?
Hi Eric, great recipe, thanks for sharing. I was just wondering if you were able to make this dough in advance and store it in the fridge? Would that affect the dough in any way?
2 years later but same question. The timing of this recipe is clearly different than typical recipes which stretch into 2-3 days. The butter is absolutely more melted than every other recipe I’ve seen.
@@dmatukian i tried this recipe but I used cold butter bcs I’m worried it will make a big mess if I use soft butter or room temperature butter. My croissants 🥐 is amazing
can you not make two folds a first time, film and fridge, and then another couple ? Would it really make a change ? And how much yeast for that - a teaspoon of the dried chemical kind ?
Actually I never do, and it's fine. I do a couple of folds the first time. I'm sure there's a chemical reason to putting it in the fridge (beyond the mere cold keeping) but it really doesn't change anything for me.
Hey! The recipe looks incredible however I am confused about the amount of turns. Should we repeat the process 4 times, leaving it an hour to rest in the fridge between every single turn? Thank you!
