Recette Pain au chocolat "Chocolatines" + Bâtons de chocolat maison.

Hello everyone! Today's video is special first of all because of this guy next to me. "Le coin du pâtissier." You can't even walk in the streets with a guy as famous as he is. We're going to learn how to make this. Look at that! If that is not amazing I don't know what is. Especially because we made it while it is 31 degrees Celsius! "To a valiant heart, nothing is impossible". Where did I learnt that? At school. I already have sweat drops dripping on my forehead. Why did I call on Dorian? First of all to meet him, he's a very nice guy, I'll put all the information in the link below the video. Creator of "The pastry chef box". He's young, ambitious, sometimes vicious. Older people will probably recognize this rap song. Dorian is going to make homemade sticks of chocolate with Gavotte crêpes from... Where are the Gavottes from? Good question... Anyway it's made with praline paste and it's awesome. It's really rich and it's... It's going to be amazing. Make sure you watch all the video, you'll see that you can make it even when it's hot, and we're going to have a very good time together. - Thank you Dorian for your welcome. - My pleasure. - Let's do this! - Homemade pains au chocolat. 8 chocolate croissants + homemade chocolate sticks! Let's review the recipe. I conducted a poll on the social media and you told me that you wanted a recipe for 4, 6 or 8 pains au chocolat so we're going to make eight of them. Spoiler alert, we're going to show you how to freeze and thaw them. You asked me that pretty often. I agree that we can do more while we're at it, it's a pretty nice amount of dough to work with. Let's review the ingredients. You need 420 grams of T45 flour (all-purpose flour), you also need 8 grams of salt-- Follow the recipe on the right of the paper, I doubled the amount. You also need 20 grams of fresh yeast and if you only have dry yeast, use 10 grams. You need 20 grams of the butter for the "détrempe" or lean dough. It's not tourage butter, it will just add some extensibility to the dough. You also need 20 grams of an egg. As you know on Boulangerie pas à pas you need to weigh your eggs. Weigh the amount needed, whisk the egg and it's done. You need 80 grams of cold water, and 110 grams of cold milk. As long as you make flaky pastries that contain butter you need to use very cold water, no need for a temperature baseline. We're going to use this little gem for the first time. It seems pretty big on the video but it's not, no worries! This is DITO SAMA BE5 stand-mixer, it is the one that has tagged along with Boulangerie pas à pas and it is the professional stand-mixer we use in high school. So I brought him here at Dorian's, I'm walking around with a stand-mixer now! Now all the ingredients go into the stand-mixer, I use it really often so I know it works really well! We're going to knead the dough for 4 minutes at low speed and for 6 to 7 minutes at medium-high speed. It's nice to use a good stand-mixer at home. We'll talk about it and I will perform some tests with other stand-mixers. Now we're kneading a very firm dough. When making flaky pastries it's important to get to the right consistency. We usually make a dough a little less firmer so it's easier to handle but today we're making a firm dough and there's nothing to worry about. Now we're going to knead at medium-high speed for 6 minutes. Increase the speed to medium to medium-high speed. What we want now it to stretch the dough and give it more volume, and to develop the gluten network. The dough needs to be kneaded for 6 to 7 minutes depending on your stand-mixer and the dough should be well-kneaded. This one is, and the gluten network is well-developed. When you make croissant pastry dough, always remember to avoid using too much flour. Any excess of flour will show after baking. Shape into a ball. And then shape into a batard. Put the dough seam side down and cover it. This is pre-shaping. We'll let the dough rest for 10 minutes and then it's going in the freezer. You can see it's pretty strong. If I poke the dough it bounces right away, because we used good quality flour. It's been 10 minutes and we're going to need a metre rule, metres rules are always handy when making flaky pastries. The rest period should be pretty short, there's no point in letting the dough sit for too long because we don't want the fermentation to start too quickly when making flaky pastries. If the dough doesn't bounce back when you poke the dough, it means that it's time to roll the dough out and put it in the fridge or freezer. Flip the dough over. Make sure you use very little flour by doing this slight movement with your wrist. Don't ever use too much flour. I cannot emphasize it enough. Then roll out your dough into a 3 mm thick rectangle. Then measure your dough so you can get on with your butter. The dough is 34 cm long and 22 cm wide. Here's my usual tip to know the measurements of your butter. Fold the dough in half. The butter should be about 17 cm wide and 22 cm long. So the tourage butter should measure 17 x 22 cm. Meanwhile I'm going to put the dough in the freezer. Always make sure to cover tightly with cling film because you don't want the dough to form a crust. Today we're not going to retard the dough so we're going to put it in the freezer for 30 minutes at about -15 degrees Celsius in a domestic freezer. You can let the dough in the freezer longer. What we want is to stop the fermentation while Dorian and I prepare the butter and chocolate sticks. We're going to prepare our butter while the dough is chilling. I'm going to put the link up there for the croissants without tourage butter recipe. You'll learn that it's a matter of speed and of butter quality. Speed and cold are the determining factors. I performed a test at school with the dough sheeter, and even when using a cheap President butter the croissant pastry dough was pretty good. Dorian is a great host so he provided me with tourage butter but feel free to use A.O.P Poitou-Charentes butter 82% fat, or Isigny sainte-mère butter, both works really well. Let me show you how to prepare it. Use non-stick paper or parchment paper. Using our previous measurements of 17 cm wide and 22 cm long, fold each end of the paper over the butter. Then do the same for the length. Non-stick paper is very handy because you can re-use it if needed. Fold each bit of paper at the desired length. Now you can use your non-stick paper as a guide to shape your butter. We just removed the butter from the fridge, it's important for it to be cold because we're working with fresh fat. Once you shaped your butter, put it back in the fridge until needed. The measurements of my butter are correct so now I'm going to put it in the fridge for it to be ready when we need it for the lamination process. This is a professional tip my friends. Our dear Dorian, "Le coin du pâtissier". The man with a ring on his glove. He's going to show us how to make homemade chocolate sticks, using an easy recipe, at home. We're going to use Gavottes (crispy crêpes from Brittany) and Kellogg's puffed rice and it's going to be amazing. Dorian, please tell us the ingredients and the process. I'm using BARRY praline paste, made with 50% almonds and 50% hazelnuts. You're going to need 130 grams of it. As you can see it's pretty firm, not runny. We're going to mix it later with melted chocolate and spread it into homemade chocolate sticks. It's the height of luxury! I think it's going to yield a pretty decent amount of chocolate sticks. - 130 grams, perfect. - 130 grams. So if you have some leftovers, feel free to add chocolate sticks in all of your kids' snacks. You can also use this to make homemade hazelnut spread, I made some once using Gavottes and it was nothing short of amazing. Success guaranteed. Now you need the famous chocolate sticks, that you can ask to your favorite bakery, though you may need to pay for them. This chocolate is made especially to resist baking so it's ideal. If you can't find this kind of chocolate, simply use whatever good quality chocolate you can find, from BARRY or other brands. For example, I'm short of 30 grams of chocolate so I'm going to use baking chocolate chips. How are you going to melt the chocolate? You can either melt the chocolate in the micro-wave at 200 watt or you can melt it in a bain-marie so you can do something else in the meantime. The chocolate shouldn't burn. [Fabrice]: I can feel you'll use the bain-marie method! I like the bain-marie method so I'm free to do something else. Melt the chocolate and in the meantime, prepare your Gavottes and the puffed rice. If the children didn't eat them all. Grab a stick of gavottes and crush them with your hand, it's pretty satisfying. It should look like this. We're using half Gavottes, half puffed rice for this recipe, but feel free to use only Gavottes or only puffed rice, whatever you fancy. Who never dreamt of crushing Gavottes? Everybody has these cereals at home for the kids breakfast, or even for lunch... [Fabrice]: You mean that we can use whatever cereals we have at home? Exactly, you can use whatever you want. We tempered the praline paste, it's still not runny but it's lukewarm. Here's the chocolate. Look how smooth it is! We don't want small crumbs of Gavottes or cereals so first we need to mix the chocolate and praline paste together. And then we're going to pour the chocolate mixture on top of the cereals and Gavottes. When the mixture is smooth and lump-free, or at least smooth, you can pour everything on top of the cereals. -It smells amazing. -It's going to be crazy good. It's going to be awesome. Do your best to mix everything without crushing the cereals because we want to keep the crunchiness of the cereals until it's time to eat. As you can see it thickens naturally and it will thicken further when it will cool down. Now we're going to spread this mixture between two non-stick papers, about 2 mm thick. Same thickness as puffed rice. Grab the end of the paper and fold it over itself. Start by pressing by hand. Don't roll it out with the rolling pin like so, otherwise it's going to crush it. Gently push and evenly spread with the rolling pin. For now you need to be gentle. As you can see this is the same thickness as puffed rice. You can either roll it out thinner, or you can keep it as it is so it's richer. Now it's time to let it harden in the fridge, but it's very important to cut the sticks before it is fully hard. If you divide into sticks once it's completely set, everything is going to break into small pieces. So it's very important to cut neat sticks. Just let it be and when you're able to remove the paper without the chocolate sticking it means that it's ready to divide. Now it's time to place it in the fridge. It's lamination time. The dough has been in the the freezer longer than 30 minutes but no worries. We are looking for a pliable dough like so, it needs to be really cold but not cold as a rock. The lamination process consists of ending up with layers of dough, butter, dough, butter, etc. To this end you need to be pretty swift, and your layer of butter needs to be thin and very cold. It's still pretty hard so it's the best time to use it. Today we're going to perform a classic croissant pastry dough lamination, meaning we're going to perform one double turn and one simple turn. Sometimes some spots of the dough are colder than others. Place the butter in the center of the dough and pat it down while slightly warming it up with the palm of your hand and then you can remove the paper. Some people cut the dough on each side of the butter, others don't, I personnaly like to cut them. If the measurements are correct you simply need to cut the dough because it will help lengthen the dough. Don't forget that you need good quality flour in order to do that. If you use this technique with a weaker flour, the croissants may lack some strength during baking. You can see we have one layer of dough, one layer of butter and another layer of dough. We need to laminate the dough pretty quickly so we're going to roll it out and perform a double turn. Always be gentle at the beginning. For eight pains au chocolat, roll out the dough into a 47 cm long rectangle, up to 50 cm. When it's done, rotate the dough 90 degrees anti-clockwise. Cutting the dough beforehand should help us getting a perfect rectangle. Dip your fingertips in some water to remove any excess of flour, it's very important. And now it's time to perform a double turn. Fold one third towards the center and fold the two thirds towards the center of the dough so that the two meet but don't overlap. Lightly brush the dough with your wet fingers. Then fold over the top. As you can see it's pretty thick but the important thing is that I was quick. Once more there are people who cut the dough and those who don't. I cut the dough because it allows you to have a perfect sandwich. I'm cutting the left side. Even if your dough still feels pretty cold, you can now put it back in the freezer for at least 15 to 20 minutes, or in the fridge for 30 to 40 minutes before performing a simple turn. The chocolate sticks mixture has been chilling for about 20 minutes, and as you can see it's now very easy to remove the paper. But it's not too hard yet. It's very important that it's still a bit soft. Otherwise it's going to break and it's going to be a mess. Now the stick-- A pain au chocolat measures 8 cm so we need to cut 8 cm long sticks. The thickness of the sticks depends on your taste. Ours are going to be between 0.5 to 1 cm thick. We need 8 cm sticks So we're going to cut right here. As you can see it's a neat cut, it didn't crack everywhere. Otherwise it would be a mess. If that happens don't fret, simply melt it again with the bain-marie method and spread it again. It's not going to be as crunchy though. We're going to do the same on the other side, right here. Remove the excess, set aside or simply eat it. Now ideally you can use a bicycle dough cutter but you can use a sharp knife instead. Now we're going to cut 1.5 cm wide sticks. Then you simply need to cut them following the marks with the knife. Simply grab your knife and gently chop the chocolate. I'm going to show you how it looks like. -See? -Great. The stick is very neat and the thickness is perfect. -Amazing. -Perfect. Set this aside on a prepared tray because now we want them to harden so that they don't melt and are easier to handle. Time to perform a simple turn. Sometimes I say that I don't give all my tips and tricks away, but yes I do, if you look closely you can guess one of my tips. You can place the tray, that was in the freezer, directly on your worktop, that way the worktop is going to be a little bit colder to work the dough. It's not the most amazing tip ever but it can help. Then the simple turn will last only one minute. As I've always said to my students, if a simple turn lasts more than one minute it means that you spent too much time talking, a true teacher phrase. The rectangle is 50 cm long so that's good. Just repeat what we did before. Dip your fingertips in water if needed and so the layers stick together better. You can't fail using all these techniques. Then fold in thirds. Don't stretch the dough too much. Use a small (red) knife. Little shout out. Cut the layers and put back in the fridge. As you can see we're starting to have a bunch of opened layers. Now it needs to go back in the freezer for at least 20 minutes but it's best to wait a little longer right before shaping. It's the most important thing, otherwise the dough will be tough. I would advise to let the dough rest for 30 to 45 minutes at 4 degrees C. The dough has been resting for 30 minutes in the freezer and a little while in the fridge. Now the dough is ready to be rolled out. So now it's time to stop babbling like I'm doing. Now it's time to use your arms. I drew a little cutting plan. It's very important before going on the battlefield. One pain au chocolat or "chocolatine" for people from the southwest of France, measures 8 cm x 15 cm. So we need a 33 cm x 30 cm rectangle. Let's roll out the dough. This is a rough guide to show you how to cut them. If it's hot like today it's 27 degrees C, and you feel that the dough is difficult to stretch because you didn't wait long enough, my tip is to put the dough in the freezer for 10 minutes. Once the dough is the correct size, we're going to use the bicycle dough cutter. The dough is about 3 mm thick. If you cut eight pains au chocolat, beware of the ends of the dough because it's going to be a bit tight. I'm going to cut at the 15 cm mark. Now I'm going to cut eight chocolatines out of the dough, or eight pains au chocolat. You can remove the uneven ends of the dough if you wish. Make sure you make a straight cut. You can turn the dough over if you wish. Now what you can do with the scraps is either put them in a mold to make something pretty nice, or as you know, you can use it as fermented dough. It's going to bring some strength to your future brioche or pastries. Now it's time to add the chocolate sticks. "Chocolatines" or "petits pains au chocolat". I think they're called "petits pains au chocolat" in the northeast regions. Hello Alsace! Place the first 8 cm stick, it fits perfectly. Fold once over the chocolate stick. Make sure there's no flour, that would be a problem. And then, as Dorian said, just gently tightly roll the dough up around the chocolate Then we have one perfect pain au chocolat, ready to rise. Place them on a tray lined with parchment paper. Use cling film to wrap the pains au chocolat that you want to freeze. Try not to let them stick together simply because it will be easier if you just need one. Here's our little package. And then it's time to put them in the freezer. To do so, you need to freeze them right before the final proof. Remove them from the freezer when you need them and place them on a baking tray like you would if you'd bake them, and let them slowly thaw in the oven (turned off) overnight. That's my little tip. The next day you can adjust the final proof, if needed. It's my technique to gently thaw the chocolatines. Simply put them in the freezer, and when you need them, simply thaw overnight and bake. When the pastries are shaped, simply put them in the oven with a bowl of hot water. What we want is to have a temperature between 27 and 29 degrees Celsius but never go beyond 30 degrees C. They're going to prove for 2 h 30 at 27 degrees Celsius. The final fermentation is over. It's the second fermentation. This is the time when you want the products to prove as much as possible before baking. The pains au chocolat have been proving for two hours at 27 degrees C. The pastries are beautiful and well-made. They are flaky, and if I poke the dough, it shouldn't spring back at all. Now you need an egg-wash. I always use a simple egg-wash, made with an egg and some salt that I simply mix together. You should end up with this consistency, very runny. It's runny when the eggs have been mixed correctly. So now simply egg-wash your pains au chocolat. Some people only egg-wash the top of the flaky pastries some also egg-wash the sides. Don't forget to preheat your oven at 180 degrees Celsius. It can vary from 160 to 180 degrees C with a domestic oven. I think it will depend on the sturdiness of your oven my friends. Again, some people egg-wash once, some people egg-wash twice, your pick. We're going to bake them for about 15 minutes at 180 degrees C, we'll adjust if needed. Baking is over my friends. Make sure they're baked through, it will depend on the thickness. They should stay put when you lift them like so. Let them bake long enough and feel free to reduce the oven temperature as needed. You want them dry enough and crunchy enough. We're going to let them cool down if possible because they look delicious. Then we're going to slice one. They cooled down so the final step is complete. Here are the "chocolatines", or pains au chocolat for the purists, and "petits pains au chocolat" for our northeast friends from Alsace. It's a very good quality product. It wasn't easy as it's very hot today but we're very pleased with the result. And I know, I know, I know what you're going to tell me, "You didn't show us what's inside!", yes I'm going to show you. I'm going to slice it with my laser. We can see the pain au chocolat's imperfections. But no worries my friends, we're at home. It's 31 degrees Celsius inside so you will not have the craziest open crumb ever, simply because you need to work in a very cold room. But you'll have 100% homemade pains au chocolat garnished with amazing homemade sticks from Dorian's recipe, it's pure bliss, and I think there won't be any leftover. Here you go my friends. Thank you so much Dorian, I hope you really enjoyed the video, Don't forget to subscribe, see you soon on Boulangerie pas à pas! See you soon!