![]() You can use the entire sheet for a tart, or cut it into smaller pieces, such as for this Pain au Chocolat recipe or small galettes like these Caramelized Onion and Feta appetizers. Cover, and chill for at least 15 minutes. If the dough becomes too soft, slide it into the refrigerator on a sheet of parchment paper or wax paper. Pro tip: It's possible to roll out the dough to a larger sheet, but this can keep it from rising as much in the oven. Smooth out the pastry using a rolling pin, but don't press down too hard. If the pastry comes apart a little at the folds, just gently press it together using your fingers. You should not need to flour the workspace first. The pastry should be cold to the touch.Ĭarefully unfold the sheets on a work space. Thaw the pastry sheets either in the refrigerator overnight, or on the counter until you can unfold the sheets without cracking them. They both work fine, but I prefer Dufour. It's free from trans fats, artificial colors & flavors, sugar - including high fructose corn syrup. It uses four all natural ingredients: organic wheat flour, organic palm fruit oil, water, and sea salt. The two major brands of frozen puff pastry are Dufour, which uses butter, and Pepperidge Farm, which uses palm, soybean, and hydrogenated cottonseed vegetable oils.ĭufour recently introduced a plant-based frozen puff pastry. □□ How to Work With Frozen Puff Pastry Two Major Brands Chef's knife - for cutting the chocolate into slivers.To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. Otherwise, the roll will lift away from the rest of Pain au Chocolat while it bakes.ĭisclosure: This post may contain affiliate links to products and foods I use in my kitchen. Egg White - this adheres the end of the puff pastry to itself at the end of the rolling.Chocolate - I use semi-sweet Ghirardelli 60% Dark Chocolate Bar, but I encourage you to use your own favorite semi-sweet or milk chocolate.Puff pastry - I prefer Dufour's Puff Pastry, but honestly, Pepperidge Farm makes a great product too.Shortcut store-bought options and ingredients you can make ahead and save in the refrigerator can turn a dish that takes 60 (or more) minutes to make into a 30 minute meal or less.įor the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post. The secret to faster and easier meals often lies in the ingredients. ![]() So they're the same idea, but slightly different. Pain au chocolate, on the other hand, is cut into rectangles, folded over small rectangles of chocolate, and then rolled up like a jelly roll. ![]() Specifically, chocolate croissants start with a triangle, and are rolled up into a rounded shape that's puffy in the middle and compressed at the ends. They use the same laminated dough, but they're cut into different shapes and are rolled differently. □♀️ Are Chocolate Croissants and Pain au Chocolate the Same? These come together very quickly and easily once the puff pastry thaws, and are great with your morning coffee or a cup of this ginger lemon honey tea. And it turns out, they're amazingly easy to make at home.Īll you need is frozen puff pastry, chocolate squares, and egg white (to help the puff pastry adhere to itself). Pain au Chocolat, also known as chocolate croissant, is my husband's favorite pastry.
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