HOMEMADE CHOCOLATINE WITHOUT KNEADING BUTTER
Discover tips for making homemade chocolatine or pain au chocolat without butter. Here are the latest secrets and tips from the world champion of chocolate bread or chocolatine, which I apply at home, to prove to you that it is quite possible to make a beautiful puff pastry, without butter, at home.
I advise you to watch the 3 videos in 3 parts, on all the secrets of viennoiserie.
.......................................ACHAT BOOK
PINCEAU.....................................................................
apprendre-la-patisserie-franc...
apprendre-la-patisserie-franc...
...................................................................RECETTE ....................................................................................
RECIPE1: for 6 croissants or 6 pains au chocolat approximately :
130g of T45 or T55 oatmeal flour
130gr traditional flour T65 or all purpose flour T55
30g Semolina sugar
5 g honey
5g salt
10 g fresh yeast or 5 g dry yeast
25g soft butter
50ml cold milk
80ml cold water
Butter for kneading (or Charentes-Poitou) 120gr or 26% of the weight of the dough (here 465gr)
RECIPE 2 with milk and milk powder mix (SEE VIDEO 1)
250g of T45 or T55 oatmeal flour
250g traditional flour T65 or all purpose flour T55 T65
10g salt
70g sugar
20g whole milk powder
100ML cold whole milk
140ML cold water
15/20g fresh baker's yeast or 10g active dry yeast
50g of cold soft butter
Turning butter or commercial butter from Charentes-Poitou
250g or about 27% of the dough
..............................................................PROCEDÉ........................................................................................
-Gather all the ingredients in the bowl of the mixer with the butter in small cubes, all except for the kneading butter.
-Knead for 3 minutes on low speed and 6/8 minutes on 2nd speed(see+) , check the glutinous network.
-Knead well and leave at room temperature for 15min well wrapped.
-Flatten the dough slightly, wrap it in plastic film and place it in the fridge overnight.
-The next day, slightly defrost the dough, put in the butter and proceed with the kneading.
-Make a double turn, rest in the fridge for 15/20 minutes and a single turn, rest in the fridge
-Final rolling out 3,5mm to 4mm and cutting.
for 500 gr of flour = 2 dough pieces of 457 gr approximately, you can make with each dough piece 8 croissants or 7/8 pains au chocolat
Croissant roll: 27cm wide and 4mm thick for 8 triangles of 27X9cm, the length will be 30 to 32cm
Chocolate bread roll holder: 30/31 cm wide and 4mm thick for 7/8 rectangles of 15X8cm. The length will be 30 to 32 cm.
As the video says, go for thickness and width.
-Gilding: 300g of egg yolks and 200ml of milk, after shaping and before baking
-Priming: 2H30 at 28°c with butter (or room temperature with a classic soft butter, ideal solution well protected from draughts)
Baking: 16min at 175°c or 160°c for a domestic oven. In any case, the benchmark is that a croissant must be baked for at least 16min.
-Good tasting !!!
17 мар 2021
