![]() ![]() When eating the croissant or pain au chocolat, you can see these perfect, delicate, flaky layers. The fat in the butter fries the dough layers to make them flaky and crispy. When the oven heat hits the dough, the water in it converts to steam, which puffs up every layer before it evaporates. If done correctly, a well-laminated dough can have hundreds of alternating layers of dough and butter. It’s then rolled into a thin sheet in a process called laminating. Typically, the croissant dough is made by folding it over fat several times. But, unlike puff pastry, croissant dough has added milk and yeast, making the pastry rich, rise more, and end up more bread-like. Pain au chocolat and chocolate croissant are made with the same layered kind of dough (that’s probably the main reason most people call pain au chocolat chocolate croissant). Pain au chocolat contains 306 calories per one serving, while a chocolate croissant has an average of 297 calories per one serving. Untempered Chocolate: Differences Calories
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