Pain Au Chocolat – Mickael's Bakehouse | Baking Consultancy and Tutoring
Learn how to make Pain Au Chocolat from Chef Mickael Jahan at Mickael's Bakehouse. Perfect for pastry enthusiasts, this advanced recipe takes 20 hours and yields delicious chocolate croissants.
Ingredients
- 1000 g Wheat flour
- 470 g Cold water
- 50 g Fresh yeast
- 16 g Sea salt
- 130 g Caster sugar
- 20 g Milk powder
- 500 g Butter (for lamination / layers)
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