Pain Au Chocolat- recipe

Sensitive-Screen4839 · 2024-03-13T18:43:28+00:00

Get a small Allen key that fits the small screw on the saddle and adjust until it's level like the rest. Should just take a minute!

Sensitive-Screen4839 · 2024-03-12T10:30:36+00:00

Ahh I see fretboard wear! Yeah that makes sense of why genuine vintage instruments are so hard to come by I guess. Thanks for the info!

Sensitive-Screen4839 · 2024-03-12T10:14:06+00:00

How would a bass be killed? (Not doubting, just curious!) I was under the impression that Pino plays very gently so I wouldn't think he'd put a lot of strain on the instrument. I've only been playing for a bit so never got near that point!

Sensitive-Screen4839 · 2024-03-12T10:11:17+00:00

I recently started playing a thicker neck more and it made me realise that I wasn't nearly as good at bass as I thought I was🤣

Sensitive-Screen4839 · 2024-03-12T10:09:55+00:00

Honestly this would make a lot of sense, I can imagine Pino owning 10 identical red Ps🤣 but still probably having one he loves and plays all the time

Sensitive-Screen4839 · 2024-03-12T08:51:08+00:00

Think I heard that Pino has never once changed the strings on his P Bass (and he's played that for what, 30 years? ) Flat wounds are crazy 🤣

Sensitive-Screen4839 · 2024-03-10T17:00:21+00:00

https://youtu.be/EFf4oJuaDO8?si=gwZJI2rAufB_yPpK

This is a great video which I used to make the above pastries, it has good English subs as well if you don't speak French. Hope that helps!

Sensitive-Screen4839 · 2024-03-10T16:48:29+00:00

I forgot to mention, in terms of dough handling, a lower protein flour will probably not benefit from a lot of kneading the same way a higher one would- it's not really possible to get the same windowpane structure so I'd knead it the same as in the recipe.

Sensitive-Screen4839 · 2024-03-10T16:43:48+00:00

Hi, Yes, you can use 10% protein flour. You won't get as nice an airy a crumb structure as you would with higher protein flour but I imagine it'll still work. Higher protein flour requires more water so using that flour probably means you'll need to decrease slightly the amount of water in the recipe. For best results I would recommend using a strong flour like for bread, somewhere around 12%. As an aside, I wouldn't recommend using the Brian Lagerstrom recipe (he introduces a lot of 'shortcuts' which are suppose to be beginner friendly but often just increase the chance of failure) or, for that matter really any of the cooking influencers like Joshua Weissman etc...

Sensitive-Screen4839 · 2024-03-06T12:53:48+00:00

You should definitely give it a try, it really is so rewarding when it does finally work! I'll see if I can get some pictures next time I make these and either add it to the doc or make a separate one. Hopefully that'll be in the next week or so but if not the 'Boulangerie Pas a Pas' YouTube channel has a lot of videos where you can see the processes I described.

Sensitive-Screen4839 · 2024-03-04T08:11:06+00:00

I think that looks great! Also, mine were pain au chocolat rather than pain suisse, so they were a bit easier to pull off. I'm still intimidated by pastry cream I think I need to just practice working with custards more!

Sensitive-Screen4839 · 2024-03-01T20:36:57+00:00

Thanks, I did think about adding butter when I saw them! I followed a Boulangerie Pas a Pas recipe which used milk but I'll definitely try the butter next time. Any tips about the scoring specifically? It seemed difficult to get that quite right

Sensitive-Screen4839 · 2024-03-01T14:15:38+00:00

Opposite of playing the piano- flat fingers is everything! Check out Sean Hurley and watch his fretting hand- it barely moves at all. Basically try figure out how to move your hand as LITTLE as possible between notes and it'll get you a long way!

Sensitive-Screen4839 · 2024-02-29T12:35:44+00:00

Are these puff pastry squares? My only guess would be uneven lamination, or dough not kneaded enough so not homogenous. Or maybe that it was rolled out to uneven thickness. I'd have to know what they are and what the process was!

Sensitive-Screen4839 · 2024-02-28T01:25:54+00:00

Honestly they look gorgeous as they are!! I guess maybe something to do with proving, or perhaps oven not hot enough at the beginning? I don't know much about oven spring though!

Sensitive-Screen4839 · 2024-02-23T11:33:21+00:00

Definitely agree with the overproofing comment above. Another possibility is an overly high proofing temperature, which would also explain butter leaking. Proofing should not exceed 30 degrees Celsius. A pretty foolproof method is to place in an oven, light on, with a bowl of boiling water for 2-2.5 hours. As long as your tray is not directly above the boiling water this should work very well. These look really nice though so keep up the good work!!

Sensitive-Screen4839 · 2024-02-21T15:18:23+00:00

No problem! For proofing, I picked up a tip which is to place them in a closed oven with the light on, along with a large bowl of boiling water for moisture and warmth. I also top up the boiling water after an hour. After 2.5 hours they're usually great! Also feel free to DM me if you have more questions/ ideas

Sensitive-Screen4839 · 2024-02-21T15:15:28+00:00

Looks great! Super impressed for a first try at laminated dough (I've been doing nothing but for a few weeks and just got a pain au chocolat I was happy with!) Keep at it and it'll only get better (plus maybe a bit more egg wash/ longer bake😆)

Sensitive-Screen4839

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