Baking Mad Monday: Pain Au Chocolat

[@FrenchGuyCooking]

The crispy sound at the end is proper music to my ears

[@ericlanlard]

***** Merci mon ami !!! LE " Crunch " et plain de miettes sont toujours un bon signe ... Salut ! Eric xx

[@primetomimex]

Ahhh Quelle bonheur!

[@ericlanlard]

Merci !!! E x

[@ceeceemichelle3889]

Ta recette est juste lovely.

[@mrm4xim4m]

Same ear...😫😫😂👍🏼

[@guevaramarwan]

The best recipe ever, not too much butter and yeast compared to other recipes. Time is also a major factor since we didn't leave the dough over night. I also tweaked the recipe and left the dough 30 min in the freezer rather than 1h in the fridge every time i folded the dough gaining 2 hours over all. The end result was excellent, light and succulent. Many thanks Eric

[@mjithinmjithin1730]

guevara marwan Hi

[@ahlulhadith6367]

guevara marwan So freezing it doesn't have any negative effect?

[@KAMIKAZEE3421]

@@ahlulhadith6367 it gives the dough time to rest while also slowing down the yeast to not overproof the dough.

[@AjejeB]

That was not too much butter? I wonder what too much butter is then… I know that’s the recipe, but when I eat those they taste too much like butter to me

[@Knedlajz2]

Ohhh, That crunch sent shivers down my back

[@SeriatimHD]

The amount of passion this guy showes while baking is admirable to watch, keep them up Eric!

[@ericlanlard]

Merci !!! I love my work and you are work it is my passion ... Love sharing !! Happy Baking !! Eric xx

[@noraevans1332]

Tried this recipe. Delicious! I also sprinkled some powdered sugar and drizzled melted chocolate over them.

[@ALim-md4en]

that crispy sound at the end, holy shit.

[@jessicafranco8100]

I'm surprised at how little butter you used compared to other recipes I've seen! I can't wait to try it. Keep the videos coming E, love them X

[@msyin9]

The best sound bite ever,was the musical notes of a just baked Pain Au Chocolat's flaky pastry giving way as Eric bit into it. All that butter and turning paid off for the waiting necessary between turns. Well earned Eric!

[@ericlanlard]

Merci !!! I love that too ... i learn that when eating a croissant or pain au chocolat it should make a mess with all the lovely flakes ... E xx

[@_HibaN]

This is such a motivating recipe, I have been dreading making them since others use 2 day method and lotss of butter

[@davince4953]

oh mah gad!!!!! that crunch and and and that soft texture in the middle with choco!!!!! Subscribed!!!

[@ericlanlard]

+Still Quiet Welcome to my channel !! : ) XX

[@Camarila]

Oh wow the crunch at the end when it's being eaten is making me want to try and make some and hope I don't need anything up

[@DesperatelySeekingAudrey]

Oh I cant wait to share this with my father and mother who are staying in France at the moment and that's exactly what Dad loves to do. Get his Pain Au Chocolat every day =)

[@l.c.3787]

Thank you for your recipe. The crisp of the Pain Au Chocolat was real and really enjoyed it. It was quite challenge for me coz hand knead and had roll the dough plus I live in the country with 37 c. However, the recipe was good. Thank you.

[@grahamdrean6727]

Wow, you made it look easier, and shorter in time for resting the dough (other recipes suggest to rest it overnight). Thank you, I will try it!

[@GlamourKillsTian]

That crunch is worth all the effort!

[@ericlanlard]

absolutely !!! E xx

[@WilmaRirihena]

I have to try this and surprise my French friend who has been looking for a good Pain Au Chocolat here in Finland with no luck. Thank you for the instructions for this.

[@costello00]

How did this recipe work for you?

[@MauMtz85]

I will for sure be making these soon. I think it will take a while with all the rolling and folding but I will make them soon.

[@ericlanlard]

Hi !!! start the day before .... and put the alarm early for a perfect breakfast treat !!! E x

[@AndresWeber]

The only thing that I was unsure about was whether to refrigerate after the 4th turn or to go straight into rolling it into a rectangle. I'm actually doing it as we speak, however I think I'm going to skip putting it in the fridge after the final turn...let's see what happens!

[@sharifahzahirasyediedin4480]

Thank you for the recipe. Pain au chocolat in paris was a beautiful memory for me.

[@garydaniels5662]

Knew these were going to be worth waiting for, going to be scoring some big points in the house when these come out of the oven, never thought to use bar chocolate, thought it had to be the sticks.Thank you Eric.

[@ericlanlard]

Hi glad you like it !!! always a winner even if you need to wake up early ... yes use a dark baking chocolate so it does t melt or burn too much ..sticks are great but you can only buy boxes of 100+ not good for home baking really E xx

[@lestersalvador7198]

it's my first time to watch your video and im loving it, the recipe is easy to follow, the video is not too long so it's not boring to watch, i also love your kitchen, very nice and clean.

[@ericlanlard]

+Lester Salvador Thank you Lester !! X

[@unknownlabyrinth]

Omg finally someone who gives a good pastry resipey and pan au chocolate with out all there unessissary powders

[@rachel14rod]

Balter with me what powders?

[@treizeheures]

the concept of pain au chocolat is so simple, yet they taste absolutely magnificent! i always make sure to buy them when i'm in france. m

[@ericlanlard]

Helloo .... they are so delicious mostly with a bowl of Chocolat Chaud xx

[@lineasdessertdiary]

I've been a big fan of yours! I'm glad I found you on KZbin. I used to visit your website quite often a few years ago when I first started my baking career in Linea's Dessert Diary. Bonne journée!

[@AdrianaOrtiz-ff7mx]

Hi there! French Guy Cooking brought me to you, and this is the first one of your videos I've seen. I don't know if I even made it halfway through before I knew I was going to have to subscribe haha. Can't wait to learn more from you!

[@JonasBrothersCraze1]

OMG I can't seem to figure out your accent! It is so awesome! To me, it sound like a French,Irish and British hybrid! It is soo cool! Anyway that for this episode, I've been trying to make pain au chocolat for such a long time!

[@ericlanlard]

Bonjour !!! Je suis #Francais .....Happy Baking ! Eric xx

[@eylab1541]

He´s quite obviously French, darling....albeit speaking excellent, fluent Enlish.

[@azertyuiop2860]

Please, There is ONE thing I wish you, tasting à pain au chocolat in a boulangerie in France. Best sensation ever. This one looks really good

[@embracewithchristina]

That crunch was everything! Well worth the wait.

[@malasudhir5304]

Amazing. Just love that crunch when you bit into the pain au chocolat. My kids love this. I hope that I can make it for them too.

[@hadasa1981]

I just love this! You make it look so easy! And the best part of it is that you really enjoy yourself while you cook! And I love to see that passion, that joy!

[@Zleexo]

pls

[@donalskehan]

Nomnomnom!

[@nicollenicollekatrinawishb5331]

thank you so much to shared that recipe ! you are the best greetings from South America :)

[@leoandsandatravel]

This is mouth watering, as ***** said, the sound of when you bite it... takes me to heaven! Great delivery, that's real baking! Leo

[@kerviecamerino7019]

Chef eric lanlard this recipe is by far the easiest recipe and instruction for pan au chocolat thank you chef again for another great recipe, looking forward for your upcoming videos..;-)

[@ericlanlard]

Thanks Kervie ! Glad you like it ... E xx

[@jillybery17]

thank for your recipe and intruction,it is very clear and easy to understand,

[@munchkitchen8070]

Hi Eric! I’ve been watching your videos since I was teenager now I’m already 20s! I also purchased a book of yours! I really enjoy watching ur videos! I’ll be making this recipe next week. Im so nervous for it!! Pray for me pls🙏🏻 lots of love from 🇲🇾!!!!

[@claud_galaxy]

They look perfect! and the whole video made me so calm and warm and cozy

[@ericlanlard]

Salut !!! That s what baking should be all about ... Eric xx

[@TheJesselot]

Moved out of France so it is time to make them myself

[@KitchengoddessCoUk]

Lovely recipe, just added to our To Bake List x

[@ericlanlard]

Salut !!! glad you like it ... a little bit of work and patience ...But big rewarding result .. Eric xx

[@amonatona608]

best recipe ever try it guys u will never regret it .. thank you buddy .

[@anasalwash]

Have mercy on me , please.

[@shantanakillingbeck332]

Omg I use to do the exact same thing every morning, but I got a coffee as well haha. But this is my favourite food in the world!!!

[@ericlanlard]

+Ada Best Breakfast !! X

[@shantanakillingbeck332]

+Eric Lanlard Yep! Although I would also sometimes get a chocolate and crème torsade... yeah I think that's what it is called haha.

[@sb733]

Thank you for this receipt, can’t wait to try it 😋

[@laurahappel7786]

You put semi melted butter in his pastry…. Can you do that? I thought butter for folding needed to be really cold.

[@zuayria1285]

when you add egg?

[@selmakoyuturk734]

Hi ihave a question 😊Doesn't the croissant have to be baked with steam?😌😇

[@meryamabaya8558]

Silvouplait vous me conseillez comme beurre de tourage ici en Amerique jarrive pas a trouver dy beurre de tourage merci chef pour cette belle recette et bonne continuation.

[@medicogirl5218]

I tried this...why m i getting cake like structure inside the pastry. No layers i got

[@alicevoseckova1515]

i also wonder if its possible to store it in the freezer and maybe tu put them out at night to unfreeze and bake them for a nice breakfast? thanks for the recipe its lovely !!

[@HeggemusNL]

You make me wanna go bake... Waited for the episode :)

[@ThatLazyStray]

proper puff pastry nomnomnom gosh that looks fantastic! a question though, is there at any point in this process where you could freeze and then bake later? it would be nice to batch make these when i had free time and then just pull one out whenever i had the fancy.

[@jobagirl]

Have you stopped uploading Baking videos? 😞

[@yoe91]

can you not make two folds a first time, film and fridge, and then another couple ? Would it really make a change ? And how much yeast for that - a teaspoon of the dried chemical kind ?

[@BlueHen123]

you can try, but the butter starts to warm up with the friction of the rolling pin, so it's best to keep it cold and firm

[@yoe91]

Actually I never do, and it's fine. I do a couple of folds the first time. I'm sure there's a chemical reason to putting it in the fridge (beyond the mere cold keeping) but it really doesn't change anything for me.

[@jobagirl]

So lovely, useful, and detailed.

[@zeromandimissal7637]

question, i notice that the butter he uses when folding is more melted than cold, would it be better to used cold butter or the warm one?

[@dmatukian]

2 years later but same question. The timing of this recipe is clearly different than typical recipes which stretch into 2-3 days. The butter is absolutely more melted than every other recipe I’ve seen.

[@mssueni9624]

@@dmatukian i tried this recipe but I used cold butter bcs I’m worried it will make a big mess if I use soft butter or room temperature butter. My croissants 🥐 is amazing

[@mantovannni]

Mmm, they look really good, thanks for the great recipe.

[@ericlanlard]

Merci !!! glad you like it ... Eric xx

[@ChristopherDobey]

Well done Eric. Nice lighting as well.

[@ericlanlard]

+Christopher Dobey Thanks Christopher !! X

[@sabinehamdan9068]

+Eric Lanlar

[@sabinehamdan9068]

+Sabine n

[@xeveriezlinzevigny8790]

how many pcs u get for this recipe

[@anggialumbantoruan1878]

So 4 four rounds with each an hour interval, am i getting this right?

[@xeveriezlinzevigny8790]

what kind of flour? bread? cake? all purpose flour?

[@saraa.7386]

I rly liked ur recipe Eric! I’ll try as soon as possible. Greetings from Turkey 🇹🇷🤍

[@thealmightyloaf3187]

Wow this was awesome. I will defiently try (and fail) this! Such high quality too. Awesome. A like, a favorite and a subscribition from me, Eric. Great stuff.

[@ericlanlard]

+The Almighty Loaf I'm sure it will turn out amazing!! I'd love to see a picture of your bake :) x

[@sushi777300]

Now I know what I'll be trying out tomorrow

[@mssueni9624]

Have you try it?

[@sushi777300]

@@mssueni9624 Yes but it didn't go as smoothly as I was hoping Must have used a bit too much force and the butter was coming out of the folded dough and it became a big mess Tried to rescue it as good as possible and it was edible

[@mssueni9624]

@@sushi777300 oh so sorry about that.

[@marileymartins2572]

WOW!; i love pain au chocolate i want do it please where is the recipe list thank you

[@AjejeB]

That much butter?

[@doctorf7501]

Outstanding.

[@ericlanlard]

+Doctor F Thank you !!!

[@xeveriezlinzevigny8790]

what is plain flour means? bread, cake or all purpose flour?

[@dancurtis8500]

I have followed your recipe to the letter and my dough isn’t rising after mixing I don’t have a mixer so I done it by hand for 8 minutes what am I doing wrong it’s quiet cold in my kitchen can I prove in the oven if so what temp ??

[@Tarttaken]

Dear French people: ‘Chocolatine’ or ‘pain au chocolat’ And if you are possessed: ‘Croissant de Chocolat’

[@saruealmeida3717]

How do i make mine stop smelling like eggs?

[@anddy1158]

The best recipe❤️ they turned out great 🤩

[@cristiandraghici4737]

Learning from the best. Eric pls add the quantities of the ingredients. Best wishes from Paris, France :-) Tu est le meilleur!

[@johnnyrockous]

Try reading the description, mate. 😊

[@cristiandraghici4737]

Joao Pedroso thanks :-)

[@johnnyrockous]

Cristian Draghici No problem.. 😉

[@shireenteeba4173]

I love it.

[@ericlanlard]

+Shireen Teeba Thanks Shireen !! XX

[@RajaSingh.c]

hi mr. baking mad, what is the texture of finished product is it crisp from out to in? can i use this pastry for making indian puffs recipe.

[@blancbunny3543]

This looks absolutely delicious, I'm definitely gonna try making this😄💖

[@hadasa1981]

Of course I enjoy every single video! You are great!

[@frankjspencejr]

You may not be monitoring this anymore, but thank you, looking forward to making it. However your instructions are different in the video than the written instructions. Specifically, in the written instructions you do two turns before you refrigerate, and in the video you refrigerate after each turn. To play a safe I'm going to refrigerate after each turn. Thanks again.

[@andreeam.3889]

Regarding the difference between a Pain au Chocolat and a Croissant, doesn't the Croissant involve a slightly larger amount of butter and maybe proofing overnight in the fridge? I'm not sure. :)

[@BlueHen123]

Nope, same dough, same recipe, just add chocolate!

[@aninditadey8764]

Measurement of gr refers to grains, right?

[@raheelaattik4535]

what can be the substitute for golden Caster sugar?

[@norahhhhhhhhhh]

Amazing chef .. Can the dough be stored in the refrigerator till the next day to bake it after doing all the tours the 1st day ?

[@ericlanlard]

Yes !!! absolutely .... Eric xx

[@Fraederichs]

Someday I will attempt this rather than just watching and dreaming.

[@VFRRiderFT]

Is that 180° Fan or Convection Oven?

[@TheYaya1971]

Do you need to kneed the dough before proving ? thanks for your recipe

[@twinklesarnaschannel2740]

Can I use butter in place of egg

[@buttsana]

Do you add butter in ever "tour" that you fold with the dough? (Looks delicious btw)

[@rose0049]

RealityCheck no just the first time (150g)

[@sisicreative5306]

Hey! The recipe looks incredible however I am confused about the amount of turns. Should we repeat the process 4 times, leaving it an hour to rest in the fridge between every single turn? Thank you!

[@sisicreative5306]

In the video itself he only left the dough to rest for one hour in the fridge. It looks like only two turns. Is it simply edited that way?

[@JadeCaro]

Oh God. I'm drooling. For me pain au chocolat is number one, not number 3 lol

[@rachel14rod]

Which flour to use? Strong white flour?

[@Shanaar]

Once prepared can stay in the freezer? (uncooked, of course)

[@ericlanlard]

Helloo ... yes they can be frozen un prove or even fully proove ready to bake ( BEST !!) Eric xx

[@raheelaattik4535]

and can I use ready-made puff pastry?

[@madissgabby8394]

hello Eric done this today, wow it was so delicious and flaky! Thank you. But why is that my croissant was not flaky anymore after several hours? Is it normal for croissants to loose its flakiness?

[@princessarellosa1093]

Mine turned out to be super heavy :/

[@dushanifernando373]

hi when making croissant do we have a certain ratio or amount of butter & flour to make them ? like can you add butter alot than the flour ?? does it give any difference ??

[@rachel14rod]

dushani fernando - i analysed that. Ususlly in equal quantities.but dusting flour ends up making the flour about 30 to 40 grams more than the butter. Hotter countries require lesser butter. There are many other factors too, like quality if yeast, type of oven

[@bambanghariyanto714]

Thank u

[@FantasticalFandoms]

MAGNIFIQUE ! merci pour la recette !!

[@ericlanlard]

Mon Plaisir !!! E xx

[@hagitterkeltoub9517]

hi Eric, I have just discovered your recipes. I wonder if using 2 egg whites rather than the egg will result in a lighter dough? by the way love your recipes. 🌹

[@UranijaZeus]

Does the chocolat stay soft inside even after the pain cools down?

[@ericlanlard]

Hi Ya !!! no it will solidified a bit .... but not crunchy ... Happy Baking !!! E xx

[@UranijaZeus]

Eric Lanlard Thank you! Enjoying your baking :)

[@SprinkleofWilly]

Yum! I tried to make croisant once and swear i'll never make it again.

[@onaa6610]

What temperature should I bake these.

[@mssueni9624]

I tried it I bake with temperature 170c for 18 minutes or till golden brown.u have to keep watching them when they’re in the oven