The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissants & Pain Au Chocolat

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DiJonCamacho's picture
DiJonCamacho

Croissants & Pain Au Chocolat

I see I'm not the only one who was on a quest for the perfect croissant...I'm on the quest for the perfect pain au chocolat i just want the dough to be right. I want my croissant and pain au chocolat to taste like the one from Galaxy Desserts/Williams-Sonoma. I came relatively close and this is the results I have thus far. These tasted great but I have no idea where to get fresh yeast from so I used active dry rapid yeast and I think the fresh yeast is what I'm mixing for them to be absolutely perfect. I love the way the layers looks. I was truly amazed when I popped these out of the oven.

Comments

PeterS's picture
PeterS

Very nice indeed. Try a local pizza joint for fresh yeast; in the US, a lot of them still use cake yeast. My favorite local joint sells it to me very reasonably.

DiJonCamacho's picture
DiJonCamacho

Thank You very much...

chefscook's picture
chefscook

Share your recipe in tsp/ cups please looks good 

DiJonCamacho's picture
DiJonCamacho

this recipe is in grams...sorry...

grind's picture
grind

Looks great.

XxBAMFxX's picture
XxBAMFxX

Where is the recipe?