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Pain au chocolat maison (pâte levée feuilletée)
Pain au chocolat réalisé à la maison avec une pâte levée feuilletée (type pâte à croissant). La recette détaille la préparation de la détrempe, l'incorporation du beurre de tourage, les temps de repos au frais et à température ambiante, le façonnage, la dorure et la cuisson. Idéal pour un petit‑déjeuner gourmand ou un goûter.
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Cost Breakdown
Critical Success Points
- • Développement du réseau glutineux lors du pétrissage
- • Incorporation du beurre de tourage sans le faire fondre
- • Repos au frais (overnight) pour un feuilletage stable
- • Deuxième pousse à température contrôlée
- • Dorure uniforme pour une belle couleur
Safety Warnings
- • Manipuler le chocolat fondu avec précaution – éviter les éclaboussures brûlantes
- • Utiliser des gants ou un chiffon épais lorsqu’on manipule le beurre très froid
- • Faire attention en ouvrant le four chaud (180 °C)
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