Here’s a summary of the explanation by the great Antonio Bachour for preparing a delicious and crispy Pain Au Chocolat.
Remember this video is a sneak peek of the video recipe from the Croissants and Viennoiserie course. To see the complete step-by-step lesson and learn all the secrets from the World’s Best Pastry Chef, become a Scoolinary Member now!
Cocoa Bicolor Détrempe ● 300 g croissant dough (pg 5) ● 20 g Valrhona cocoa powder ● 50 g water ● Laminated croissant dough (already prepared) ● 40 Valrhona chocolate batons Glaze: ● 500 g sugar ● 200 g water ● 150 g glucose
Ingredients
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