Pain au Chocolat (Bake at Home) x 3

Pain au Chocolat, frozen, ready to prove

120g x 3

PICK-UP ONLY

Instructions:

Storage and Usage

• We recommend pastries be stored in a freezer immediately 
• If this process is not followed and proofing begins, we recommend fully proofing and baking the pastries to avoid issues with the quality of the bake
• Pastries from The Bold Baker should be used within 7 to 10 days of production for the highest quality bake

Proofing

• Remove the desired number of pastries from the freezer and place on a pre-prepared tray with greaseproof paper
• Spacing should allow the pastries to quadruple in size
• The full proofing and baking process should be completed on the same tray and the pastries should not be moved from the tray once proofing has begun
• The length of time your pastries require to prove is dependant on the temperature of the storage room
• We recommend having a thermometer in the storage room and observing the changes in temperatures as the seasons change
• The table below is a guide of proofing times based on room temperatures

Baking

1. Pre-heat the oven to 200°C
2. Egg wash the croissants and pain au chocolat
3. Bake at 200°C for 10 to 12 minutes, see picture above
4. Allow the croissants and pain au chocolat to cool for at least 30 minutes

Ingredients:

• Flour, Wildfarmed
• Butter, Winter Tarn
• Castor Sugar
• Fresh Yeast
• Salt
• Water
• Sour
• Chocolate Baton, Table (pain au chocolat)