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Pain au chocolat maison (pâte levée feuilletée)

Recipe by Norbert Tarayre

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.

MediumFrenchServes 12

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Source Video
16h 27m
Prep
15m
Cook
2h
Cleanup
18h 42m
Total

Cost Breakdown

Total cost:$13.55
Per serving:$1.13

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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