DIY Pain au Chocolat Recipe | Ready Made VS Homemade Puff Pastry

[@mrbarrylewis]

This was actually way easier to make than I thought it would be, the only PAIN is..... it's just time consuming more than anything, but so worth it! We are currently living off pain au chocolat for the rest of the Year! Good luck if you try it out! Here's the recipe steps if you want to give it a go that i've typed up, ingredients are in the description and on the website too - barrylewis.net/recipe/homemade-pain-au-chocolate/

[@TheCatLady65]

Getting close to a million subs Barry :P

[@georgiadreamingbb1245]

Thanks for the recipe and steps!

[@wendywonka2925]

Im someone who makes pain au chocolat a lot from scratch and I agree, they are easy to make. I actually find making the layers very relaxing and let's face it, it's only a few minutes of rolling every hour or so once the initial dough has been brought together.

[@zitubia]

Love your channel, but something in this video gave me an "pareidolia" effect @8:25 in the reflection. looks like a demonic humaniod with a nose, eyes, neck and torso on the right side. (your fingers and arm) Hehe. looks like hes holding hes arm up behind hes ear, as if to show off hes biseps :D

[@annedemarie7480]

Barry don't do more layers evan and kathlyn have done an similar video and it actually became worse

[@PinkZiab2]

They look fantastic, but just a note about the difference in laminated doughs: What you have made is croissant dough or pâte à croissant (which is the proper dough for pain au chocolat). Puff pastry (pâte feuilletée) contains NO YEAST, and does not require proofing/proving.

[@familylatief4082]

thank you!!! i was like nooo what are you saying barry! lol

[@HoDANG]

So what does the difference end up being? One is airy and one not so much?

[@PinkZiab2]

@@HoDANG Puff pastry is more crisp and airy, whereas yeasted laminated doughs like croissant and danish dough have a mix of that light flakiness with a bit more fluffy and bread-like.

[@dean4793]

I was going to say I thought they were different lol!

[@tigger12486]

Next he needs a lesson on how many layers are made with each turn

[@bluej511]

As a french man, super proud of you. They look incredible, looks the same as the ones I get here fresh at the boulangerie. Some use 2 thin slices of chocolate so its a bit more even, but your pastry looks incredible, maybe a wee bit too much chocolate lol.

[@mrbarrylewis]

Thanks a bunch appreciate that!

[@mrsabidji]

And as a fellow Frenchman from Southern France, I am grateful for you not calling it a "chocolatine", like some heathens do. And also very proud of you Barry, yes.

[@dtulip1]

DUDE..there's no such thing as "too much chocolate" ;)

[@amarple424]

@@dtulip1 true dat! 🤣

[@respectrealperson290]

@@mrbarrylewis there is never enough chocolate! I think I'd prefer yours.

[@TenmaAkari]

OMG Your daughter made this episode, I needed this chuckle and laugh....Great job as always!

[@Namasu604]

There's a limit to how many layers you can do before it starts losing layers. Alex French Guy Cooking did it a while back and it started losing flakiness after 8 folding sets.

[@CJBindahouse]

I think Barry did 4 sets layers so it would mean that the 3^8 would be the limit so about 6561 layers would be the maximum then

[@AshleysMommy]

It’s absolutely worth the effort just to smell the wonderful smells while they bake, and it’s very satisfying to be able to say you made them yourself. As a French person who has a bakery on her doorstep, where it’d be convenient to go and buy them and skip 5be work, i still make my own from time to time. You’re supposed to not put the egg wash on the exposed layers on the ‘butt ends’ because it sticks them together and prevents them from puffing up properly in the oven. Also the chocolate is usually a thinner but longer strip or two and rolled differently (put one chocolate stick on opposite sides of your cut rectangle and roll them toward each other while encasing them in the pastry and place them down to bake with the join on the bottom. And absolutely not on puff pastry from the store because it’s not the same dough, and just lazy. Heehehe but I’m absolutely impressed with your attempt and they look and sound scrumptious. Well done!

[@alexdavis5766]

“1,2,3” counting with Barry! Fun fact! The part made pain au chocolat you get in the cylinder at supermarkets is vegan! Perfect breakfast/ snack for any vegans visiting over Christmas for people!

[@mrbarrylewis]

awesome thanks

[@arsenic3382]

“Squeeze it squeeze it. Don’t squeeze it” 🤣🤣🤣🤣🤣🤣🤣 she’s the best

[@tonje_gram]

hahaha! Love her!

[@tomcole020]

She’s so naturally funny without even realising it 😂

[@neilthehermit4655]

I loved making these. A variety I have done was with raspberry or apricot jam/conserve instead of chocolate, using less and be very careful as the jam is very very hot when it comes out of the oven. I have also used a small amount of liquers/spirit with the different fillings. - Not 'cannon' I know but still a nice treat.

[@silkedavid8876]

I studied under a pastry chef in Germany, and they are good! We made puff pastry from scratch but never put it into the fridge. Turned out fine.

[@ian3314]

Thanks for the video and recipe. Made these this morning/yesterday. It was super easy! My only difficulties were rolling out the dough and getting it even (after squaring had lots of scraps, which i baked with cinnamon sugar) and had to bake a bit hotter and for longer to get browning. I suggest everyone try this. Was easy, just time-consuming! Thanks again, Barry!

[@KirstyWilsonPhotography]

Those homemade ones look like the chocolate croissants I used to pick up on the occasional morning at a local French Patisserie. Ooo the memories of those bits of delight with a latte made morning meetings bearable. I would watch them come out of the oven, cool slightly, then be boxed to make it into the office still warm. Thanks for those memories…now I have to try them myself 🤪

[@hamzasultan96]

Now I know what I'll be using the block of butter in my fridge for! Thanks for the idea!

[@stevemartin8620]

Watching this with the wife on our honeymoon. Wouldn’t miss it for the world

[@alexdavis5766]

Congratulations!

[@mrbarrylewis]

congratulations!

[@stevemartin8620]

@@mrbarrylewis Thankyou means a lot coming from you.

[@swanningabout]

@@stevemartin8620 You're watching a cooking channel whilst smashing the back doors in?

[@AHeroAlmost]

Let us know how sore the back of your head is after she hits you … 😅

[@twotwoseven]

Excited to watch! Hope the family's doing well Barry

[@stephiedavis143]

Absolutely just love Chloe. Miss her on your videos. She is just so funny.

[@jresh51]

I absolutely LOVED this video! Thank you! When I can find the time to make the dough, I will make these. In the meantime, I will check with my excellent local pastry shop, because I want one now! I have to add that your daughter is lovely... and bright!

[@spreest9537]

I'm gonna say it- I don't even like Pain au Chocolat that much, but I'm watching for the homemade puff pastry, hehe! Chloe is such a treasure, what a fun girl - and Barry is an amazing dad. Their dynamic gives me so much joy.

[@victoriahayden2961]

They looked absolutely amazing!!! 😋

[@gabeangel8104]

Barry setting an unmatchable standard here for all other parents on how to treat kids on sick days!

[@shirleycastle5170]

I hope you are proud of your homemade puff pastry because you did a great job.

[@perfmusic]

love your vids in this household

[@TheNinnyfee]

After all the intimidating videos re croissant dough this video was really refreshing and encouraging. :)

[@Anew1008]

Wow very impressed and now I understand puff pastry before I did not! I tried to make croissant i def did not do it correctly. Now I feel if i try it again i would be successful thanks to you cause i finally understand how to do it properly! Thank you!! You explained it so perfectly!❤🙏🎉

[@MxPdog]

I've been studying a like 3-5 day croissant recipe and dreading it, I am going to shelve that and try this, thank you Barry!

[@ASMRaphael]

Whoa, it looks so yummy and great Barry! :)

[@Tympsyn]

Looks amazing, I make this myself, although to save time I make one very large pain au chocolate, take a large chocolate bar and wrap in the pastry dough, sometimes even make designs on top

[@LordOfHunger777]

Breathtaking

[@Miss_Meryan]

Oh my gosh, now I want to try to make homemade puff pastry! I've always thought it's not worth it just for the time that it takes but they turned out beautiful!

[@barbaravoneitzen7729]

They looks so good

[@olliewebbuk]

Is pre-rolled puff pastry the same as proper crossant dough you'd use to make Pain au Chocolat Barry? I didn't think it was?! I've never made puff pastry with yeast in it before - and when I went on a course for making crossants and Pain au Chocolat was definitely did. I was more like an enriched bread dough (similar methods with yeast starter etc) than pastry.

[@mrbarrylewis]

Yep yep

[@XxEmmJayxX]

Its not! Idk why Barry said yes bc it isn’t at all. Puff pastry actually has no yeast. It has WAY more layers which makes it puff up. It’s more flakey and crispy. Croissant dough has yeast. There’s also danish dough that has egg in it, whereas croissant doesn’t. These doughs have more moisture in them and are crispy on the outside, soft and chewy on the inside.

[@NickBFTD]

Puff pastry is pastry and croissants / pain au chocolat are bread.

[@AshleysMommy]

@@XxEmmJayxX this Frenchie agrees with this comment 100% it’s definitely NOT THE SAME.

[@larainewalker1795]

Yer do love a good French pastry. Worth the effort

[@DragonslayerProd]

If you do 10000+ layer puff pastry, you should do several of them and do a comparison test for different numbers of layers.

[@marijnl]

Alex the French guy cooking did that

[@notold37]

Barry I think your pastry is better than the bought stuff, the puff and colour are freaking awesome, great video mate 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

[@clarescott7756]

Just a quick note, you shouldn't egg wash the sides as it affects the rise somewhat. Great video though. Love it

[@l.n.4929]

15:50 Barry being in an absolute pain au chocolat heaven flow while his girl frantically searches for a cleaning solution. Entertainment enlarged. :D

[@munkustrap2]

I love when you bake. I need more Pug action though 😁

[@oraclebunny8359]

The sticks of chocolate youvare thinking of are called chocolate baking sticks which are used in pain au chocolate. Great job, and yes it looks like you will be eating them for a while.

[@maureencrawford2275]

You had me at Chloe’s expert butter bashing. ❤ I can’t help but to subscribe.

[@joncollins7730]

Wonder what it'd be like rolling cheese in instead of the butter? Just the pastry not for choc obviously

[@RobsRemixes]

Clearly the 200,000 layers is the ideal first video for you and beardmeatsfood.

[@daanhallo25]

Heyy Barry! Alex (Frenchguycooking) also kept folding his croissant dough. You should watch his video, very interesting and fun!

[@monikasturm2575]

My husband tried making puff pastry after we binge watched the great British bake off and omg the layers.

[@jaideywaidey]

I just finished the latest season of The Great British Baking Show and thought how cool and fun it would be to see you on a season of it. Definitely think you could win!💯

[@GaryG1974]

They looked amazing! The inclusion of Chloe was so sweet.

[@Floortile83]

Thank god for youtube and cameras because I cannot imagine learning recipes without a video. Like this one recipe would literally be a 100 page novel with drawings for examples.

[@dtulip1]

Also I think the grated butter method is for rough puff pastry...or is that ruff puff ;D

[@mikes4086]

Love the way Barry pronounces Chocolat 😀

[@georgiadreamingbb1245]

I'm so excited to try these!!!!

[@camilleosoba3981]

Sorry to say that maths was for naught, unfortunately it is very possible to over-laminate, at which point the layers are so thin they just meld together and become a biscuit.

[@lewisjones1453]

This isn't puff pastry because puff pastry doesn't have yeast. This is technically Danish pastry

[@sayididit2930]

"Squeeze it, squeeze it ... 😲 DON'T SQUEEZE IT!"

[@familylatief4082]

hello mr Barry. puff pastry is not the same as the pastry used for pain au chocolat. puff pastry does not contain yeast, whereas the puff pastry only used for patisserie like croissants danishes and pain au chocolat does contain yeast.Which is why they need to be proved whereas the shop puff does not because it doesn't contain yeast. :)

[@CricketEngland]

Shouldn’t you butter between layers/folds?

[@Kymg08]

Look amazing!! Not always true about the chocolate some use 3” sticks

[@chris_822]

In America we have a shop called trader joes. They sell frozen pain au Chocolat that you leave on the counter overnight to proof before baking. Your homemade ones look good enough that if I didn't know I'd think they were TJs ones!

[@wonderqueerTT]

yes there are different types of puff pastry - or more precisely different methods of making it, essentially you are right, get the seal and the layers and lamination will occur, but you need to make sure you seal it properly and bake it at the correct temp, not too hot or cold as this will change the way the pastry turns out.....and not for the better. there are also different methods of folding which I am sure purists will insist on certain ways but everyone has their own style that works for them

[@andrewlitvinov7266]

"Laminate" is exactly the phrase to use here.

[@terribowles5085]

So I'm drooling. Your killing' me over here....

[@illandreth]

I worked in a local bakery for a year and as the new guy it was one of my jobs to make the puff pastry 3 times a week which nobody enjoyed making. As mentioned by another someone else, puff pastry unlike croissant pastry does not use yeast. We also did not use the butter sheet method, rather is was chunks of butter mixed into the dough. I also did a different folding system, fold each side to the middle then fold them onto each other so a series of 4 rather than 3. Would roll it and fold it twice then would have to let the dough rest for an hour or so on the side of the counter for an hour or so as it would be too tough to roll any more at that point. would then roll and fold twice more, rest, roll and fold twice more. By then final rolling, even with the resting the pastry would be VERY hard to roll. At then end of it, there was 4,096 layers and made for some incredible apple turnovers. I will NEVER EVER EVER make homemade puff pastry again!!

[@deereating9267]

Laminated layers, like plywood but tasty.

[@mrbarrylewis]

Yes lol

[@Darkfiretiger]

during the great pasty shortage of last week I managed to get my had on some homebrand puff and made some homemade sausage rolls, they were great and I definitely left the filling in the fridge over night as a choice and not because I chose and wasted the wrong type of pastry and had to scour the shops for more the next day.

[@JSin1969]

You can get 2 turns before each chilling if you work quick and the area is cool

[@FullMetalWeirdo]

Made some cheese croissants for dinner while watching this, it made me hungry 🤣

[@muffinmarie01]

Chole is a 20 year old woman in a ten (?)year olds body. That girl is amazing, she needs her own channel.

[@PavolNemec-l4v]

Definetelly as a baker i dont recommend using butter for lamination but instead use some margarine. Butter is strong and it melts quicker while folding

[@KrissieMarieEbdane]

Barry: Why am I so excited about pastry? Me: Because it's exciting. *as if it's natural*

[@bellasaward8330]

Chloe: *BASH BASH BAM* Wow. That girl’s letting stuff OUT!

[@MiraiKishi]

I don't know if you have Caramilk or Rolo in the UK, but I think those chocolates would make some amazing Pain au Chocolat.

[@baketolive4753]

yumm that looks so gooodddd!!!!!!

[@goodcookandherguineapigand5122]

Looks good

[@Accio_Eloise]

Fantastic as always and looks delicious! :) This is a lovely end to a VERY LONG day of studying and assessment work, and my reward for finishing the first part to my assessment. (I've just noticed you have very nice nails, I'm a bit jealous, I bite mine 😅)

[@laurag2325]

Gotta see the massive version!

[@redhedcompwiz]

I’ve always wanted to make my own puff pastry but it’s so intimidating and I feel like you need a large surface to roll out the dough. You may have inspired to actually try now!

[@thomaspeputofules8471]

Alex (a chef of kind here on KZbin) has done that with the layers. After a few times it just becomes cake. Before the layers are to thin and just break.

[@bellalily7208]

I wonder if I could pull this off with gluten free flour. I do miss puff pastry

[@ralfatronvideolife]

Hey Barry I'm Ralf and I love your videos

[@alishahird897]

Barry mentions Princess Leia.... Now all I can hear is the star wars theme in my head. Thanks for the earworm 🐛

[@marchi.fleming]

Hey Barry in your researching did you see anyone doing a reverse-lamination, where they encase the flour (détrempe) part INTO the butter (beurrage) part?! It looks like madness!! 😳 I've not tried it & tbh as adventurous as I normally am w/baking I **might** just sit this one out lol. But if you haven't seen it you should def search it up just for the "huh!" factor alone. 👍🏼😁

[@steventaylor8665]

Do it as a book fold and you will get times 4 each time. Puff pastry is just flour, butter, salt and water. Also most store brought puff pastry is also vegan.

[@mrbarrylewis]

that's a good point, all the recipes I looked at seemed to do it in 3's but hey I like the 4 times table

[@steventaylor8665]

@@mrbarrylewis made some sausage rolls with book turns and did six turns for local pub and everyone that tried them loved them and 4 people asked for recipes

[@OxfordSetter]

Could you do those danish biscuits from the tin? That would be great

[@auntlynnie]

BOOK FOLDS, Barry!

[@joyherting3705]

There actually are chocolate sticks for chocolate croissants specifically, but that's something that's typically on a bakery supply

[@lynnleigha580]

I just pulled out a cherry and apple pie, out of the oven and yes, I made my own crust and lattice topping. I made them a butter but couldn't do the foldy flakey thing because my dear husband decided it was time to clean out the fridge and I have almost no counter space

[@gaffyh1745]

Definitely want to see the 100,000+ layer puff pastry! Please make sure you cut off a piece after every layer to do a bake comparison at the end

[@shawnsisler3743]

Squeeze it, squeeze it.... NO! don't squeeze it. lol She has perfect comedic timing.

[@CricketEngland]

Hope all your next videos are Christmas related…. Mince pies, Christmas pudding, Christmas spice biscuits etc. (too late to make a Christmas cake as you really need to make it at Easter like I do every year and feed it with brandy throughout the year)

[@Makreads]

It's always so good fresh. Always a pain in the butt how long it takes though

[@IceWolf1102]

awesome vid Barry :D hope ya'll going well :)

[@mrbarrylewis]

Thanks a bunch all good here, hope you are well

[@bamabigrig13]

I love the idea of the 19,000 lamination video. My Aunt makes these every year for the Holidays, and we love them. I died laughing when Chloe said to squeeze then DON'T SQUEEZE IT! 😂 I love to see the girls. They are growing up so lovely. You and Mrs. B are doing a wonderful job, and give the pugs some love too. Happy Holidays. We'll be waiting for the next video

[@pennynielsen7231]

What if you add the butter block to the ready made pastry?

[@donnalynn2]

Barry Its so buttery and flaky Chloe I dont know which one I prefer ROFL BTW, these look identical to the Chocolate Croissants at Panera. I have never heard of the name of this dish. I wonder if it's a British thing? I only use Store bought puff pastry bc with a chronic bad back, no way I am rolling out dough. I usually put the egg wash on just before putting in the oven and then I sometime sprinkle Sugar in the raw on top. Delightful. Have you watched a video on how the stores and companies make puff pastries? They have these machines they slide them into that flattens it. Pretty cool and fast!

[@Malandrin]

next time do them with ham and cheese with some grated cheese on top too

[@The_Keh27]

Something I'm curious about - do the fridges over there not commonly have light bulbs in them? It always seems so dark in yours

[@cbronoord]

Do they have the brand DANEROLLES in the Uk?

[@mcfiggy6019]

Yours look delicious! Store bought are raw around the chocolate in the thumbnail pic;). Totally translucent looking:).

[@sydney5068]

How much butter for the square you fold in?

[@ShenDoodles]

Other FoodTubers: "Store bought is awful, bleh, it's bloody disgusting" Barry: "That's good!"

[@nataliegray8019]

Yes, you absolutely cannot rush puff pastry! If the butter melts while you're working the dough, then it won't melt in the oven and the steam won't make all those beautiful buttery flaky layers you want.

[@Shadow_Hawk_Streaming]

Love puff pastry with cheddar cheese instead of chocolate, eaten cold from the fridge especially.