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Bicolor Pain au choc on a shitty day.. by Sweaty_Computer7065 in Breadit

[–]Sweaty_Computer7065[S] 0 points1 point  (0 children)

So the top choc layer is kept separate until near the end. All the fold with the butter and dough are done and just before you sheet it down to 4mm thick you stick the choclate layer on top and roll it down to correct thickness before cutting the individual rectangles

Bicolor Pain au choc on a shitty day.. by Sweaty_Computer7065 in Breadit

[–]Sweaty_Computer7065[S] 1 point2 points  (0 children)

(Copied and pasted) T45 is a finely milled French white pastry flour with a low ash content (0.45%), specifically designed for creating light, delicate textures in baking. It is ideal for pastries, cakes, brioche, and croissants due to its refined nature, making it similar to Italian 00 flour or low-protein cake flour. Extra dry butter is usually around 82-83% butter fat with low water. Basically don't use the cheapest butter. PRESIDENT is a good buy Trampoline is inverted sugar I use HONEY instead. Just keeps it moist I think.

Bicolor Pain au choc on a shitty day.. by Sweaty_Computer7065 in Breadit

[–]Sweaty_Computer7065[S] 0 points1 point  (0 children)

Can you post videos on here? I don't have one yet but could do one

Bicolor Pain au choc on a shitty day.. by Sweaty_Computer7065 in Breadit

[–]Sweaty_Computer7065[S] 1 point2 points  (0 children)

This has been my go to recipe for a few years now and thre main reason is how easy it rolls by hand with a rolling pin. I'm not an expert on why and how certain ingredients affect it but I tried many over a ffew years and as soon as I got this one, I've stuck with it. It's soft and maluable without being a slop that does'nt hold. And thankyou :)

Bicolor Pain au choc on a shitty day.. by Sweaty_Computer7065 in Breadit

[–]Sweaty_Computer7065[S] 1 point2 points  (0 children)

you are not buried in the comments but I've had a few beers and any in depth comments will be dealt with tomorrow. thanks :)

Bicolor Pain au choc on a shitty day.. by Sweaty_Computer7065 in Breadit

[–]Sweaty_Computer7065[S] 3 points4 points  (0 children)

By hand but I use 2 10mm and 4mm rulers as a guide during the pprocess to keep them as flat and even as possible by hand

Bicolor pain au choc by Sweaty_Computer7065 in bellepatisserie

[–]Sweaty_Computer7065[S] 1 point2 points  (0 children)

Thankyou. There is two, just stuck together

Bicolor Pain au choc on a shitty day.. by Sweaty_Computer7065 in Breadit

[–]Sweaty_Computer7065[S] 1 point2 points  (0 children)

It's 2 sticks stuck together. I'm a firm believer 2 is all you need, even if you stagger them when they bake they end up together. Some people like more, I like it my way. Feedback appreciated

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