Chocolate Croissants: How to make the tastiest pain au chocolate |
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- Опубликовано: 30 сен 2024
- In this video we go over the unique aspects of how to shape and bake chocolate croissants. If you need a refresher on lamination, please go to our full croissant tutorial which has the recipe and lamination process in great depth for your convenience.
Favorite croissant tools:
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This link has my favorite flour, yeast, chocolate batons, and rolling pin!
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Hi , for how much do you sell? Thanks
elaine magalhaes I started selling them at $3.50 and recently raised them to $4.50
Awesome!!
Looming Made Fun thanks for watching!
WOW! They are look amazing Nicole& I can’t wait to make them!!!
Thank you for sharing! 💋
Lannie.
Lan Anh Bui thank you so much for watching Lannie!! You’re the best!
Amazing, my friend! Simply, amazing
thank you my friend!!!
Omg I love when you roll the chocolate in and when it’s out of oven!!! I need one or 10 😋😋😋
Jaslin Li 😆 thank you!!!!
“ Just like cutting open a person” !! Is there a surgeon in the family? 😂😂😂
Michele H hahah!
Great video! Delicious product 😋
Michele H thank you so much for watching!
"You guessed it...probably from the title..." haha I love you Nicole. Miss you!
Jessica Hollingsworth 😆 miss you too Jessica!! Hope you guys are doing well!! 💕💕 Thank you so much for watching!
Out of curiosity, what's the maximum time that you can freeze croissants? Like how long can you leave them in the freezer before proofing and baking?
MochiPiano the yeast will start to lose effectiveness after three days in the freezer. ❤️
Bake Toujours hi Nicole, how do frozen croissant companies preserve the croissants for more than three days?
@@classicalbean with adding much yeast
Which chocolate do u use dear
Hi! I was wondering how many chocolate croissants you get by using your original butter croissant recipe?
yes, everything is the same as the butter croissant recipe and method all the way up to the different cutting and shaping of the dough
THANK YOU!!
Hi Nicole,
thanks for this video. I have watched the first one (croissants and lamination). I learned something from this video. You froze the pain au chocolat and proof it for three hours straight form the freezer. My questions are: 1) is the result from the frozen batch the same as you would proof and bake immediately after shaping? 2) you only proof for three hours from freezer to oven, you don’t need to thaw them in the fridge overnight? 3) do you egg wash before you freeze? 4) if you shape the previous night, can you leave it in the fridge to proof and bake in the morning without freezing them?
Thank you so much. I watched your videos several times to get all your tips.
Selena
3 hrs is the estimated time but it could need longer or shorter depending on your environment temp. If you freeze longer than 3 days it starts to decrease the effectiveness of the yeast and will not rise as much. Egg wash before freezing and before going into the oven. I still freeze if its one night. You can adjust timing so you bake the same day if you prefer not to freeze.
Bake Toujours do you see better result, or more consistent result with freezing? If you can bake immediately after shaping, does that give you the best result? Can you take pictures if u have a chance to do a comparison?
Happy baking.enjoy your show.
why did you freeze them after forming them?and thanks for what you do😊😊
So I could stop the yeast and control when I wanted them baked off.
Bake Toujours thx,I make them and they turn out beutifull ☺️☺️
Will you devulge where you order your pastry boxes?
I would go to a local cake supply store in the LA area when I was selling. My macaron boxes were from bprboxshop.com
Thank you I actually found someone local to me