with Tony at Boulangerie Nantaise. Today, I learn how to roll croissant dough using a 'sheeter'. Tony is Boulangerie Nantaise's pastry chef who has been making croissants for a long time. I learned how to roll the plain croissants and my favorite, the pain au chocolat. Boulangerie Nantaise is the place to get your pain au chocolat, wait till you see the photos of how much chocolate is put into each pain au chocolat.
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Nice to see. isn't it possible to use chocolate sticks instead of pepites to prepare his "petits pains au chocolat" ?
ReplyDeletebeing a student, one has to learn to go with the flow, and it happens that this is how Boulangerie Nantaise makes their pains au chocolat for the time being. I had asked that same question when I first started my internship here. According to Tony, the chocolate sticks are much easier to roll into the croissant dough than the pepites. Someday, when I have the opportunity to go to France, I will have the opportunity to taste an authentic pain au chocolat. My chef instructor at the Le Cordon Bleu show us how she was taught to make the pain au chocolate with chocolate sticks.
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