Experience the joy of crafting Chef Philippe's iconic croissants or chocolatines (pains au chocolat) with our easy-to-use pastry mix.
This latest creation from Chef Philippe embodies both a cherished gourmet classic and sheer indulgence. Whether you're in the mood for croissants or pains au chocolat, we've got you covered.
Crafted in our laboratory in the Basque country, France, this instant mix boasts high-quality, wholesome ingredients.
Savoury and rich, this recipe promises to delight gourmets of all ages.
A perfect chance to wow friends and family!
Recipe:
1. Warm the milk to approximately 37°C (ensure it doesn't exceed 40°C).
2. Blend sachet 2 (yeast) into the warm milk, whisking until fully dissolved.
3. Empty sachet 1 into a mixing bowl.
4. Incorporate honey, softened butter, and the milk-yeast mixture.
5. Knead on medium speed for 5 minutes.
6. Shape the dough into a ball, cover with cling film, and let it rest for 30 mins at room temperature.
7. Meanwhile, flatten cold butter using a rolling pin between two sheets of parchment paper, aiming for a 15 x 15cm square. Chill.
8. Tightly wrap the dough in cling film, refrigerate overnight.
9. The following day, roll out dough into a 35 x 18cm rectangle. Place the butter in the centre and envelop it with the dough.
10. Stretch the pastry lengthwise up to 35cm, without widening.
11. Implement a double turn, then refrigerate for a minimum of 1 hour.
12. Execute a single turn, followed by another hour of chilling.
13. Croissants : Roll the dough to 6 mm thickness, shaping a 35 x 24cm rectangle. Trim any irregular edges, divide the dough into two 35 x 12cm rectangles, then slice diagonally to get 4 right-angled triangles. Start rolling from the wider end to create crescents.
14. Set them on a parchment-lined tray, allowing them to rise at 28°C for about 21/2 hours.
15. Pains au chocolat: Roll the dough to 6mm thick, aiming for a 28 x 28cm rectangle. Trim edges if necessary, then cut the dough into six 9 x 14cm rectangles. Roll the chocolatines, beginning from the narrow end, embedding 2 chocolate sticks from bag 3 in each.
16. Set them on a parchment-lined tray, allowing them to rise at 28°C for about 21/2 hours.
17. After rising, brush each pastry with a mix of egg yolk and 1 tbsp. of water.
18. Bake at 180°C for 20-25 minutes.
- Storage: Keep in its original packaging, shielded from light and heat.
- Ingredients: T45 wheat flour, Valrhona 48% chocolate sticks, caster sugar, fine salt, active dry yeast.
- Allergens: Contains gluten. May have traces of nuts.
- What to add: 10g honey, 50g butter, 120g warm milk (37°C), 150g cold butter (62% fat content), 1 egg yolk (for glazing).
- Net weight: 353g
- Makes 4 croissants or 6 pains au chocolat
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