Stéphane Reynaud

Croissants & Pains au Chocolat

Preparation info
    • Difficulty

      Easy

    • Ready in

      4 hr

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

The basic recipe is the same, but can be put together in different ways.

Ingredients

  • Strong flour 1 kg
  • Salt 20 g
  • Sugar 150

Method

  1. Knead all of the ingredients (except the butter and the chocolate) together for 10 minutes to obtain a smooth dough. Roll the dough into a rectangle, place the butter in the middle then fold the sides over to cover the butter. Chill for 30 minutes.
  2. As for flaky pastry, give the dough two turns: roll the chilled dough into