Double Chocolate Croissants and Pain au Chocolate recipe and process step by step.

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Hello guys! this is my new updated recipe of double chocolate croissant and pain au Choco. I hope you try it ill promise you will not regret. This is crazy delicious I use some chocolate ganache and chocolate sticks for pain au Choco as you can see in the video. For croissant you can filled with Nutella.
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Chocolate croissant recipe
Bread flour 1875g ( I use t55 french flour )
Sugar 255g
Salt 45g
Cocoa powder 105g ( I use Dutch process )
Unsalted butter at room temp. 90g
Water 515 ml.
Milk 515 ml.
Fresh yeast 75g ( if instant dry yeast 35g )
Butter 1kg 82% fat ( for lamination)
Watch the video of complete method and laminating process.

[@jaynardtv]

Wow expert na expert ka lods ahhh Ang sarap nyan sweet hehehe more videos po ...galing mo sa bake lods cookies visiting done see u around

[@titaapz6553]

baking is the best pero need tlga jan tamang tama lahat ng sukat..ang galing po looks delicious

[@rtpots6725]

Wow pangmalakasan yan sir, fave ko croissant pro dko pa n try yan chocolate,. Bgong kaibigan from Pots RT po 😊 keep going po

[@karaoketiagoxp6127]

Wow nakakagutom naman yan idol, salamat sa pagbahagi, matrt nga yan.

[@macklim]

Thank you for kind comments, just follow my recipe and procedure and you get success. Happy baking!

[@graciafantasia5167]

Naka gutom ate baby is here

[@dxnmedalistgroup3609]

Verry helpful chef you i like your any video 😊

[@macklim]

Thank you so much!

[@bossjerometv2140]

sarap naman, mahilig ka pala mag bake. more videos po godbles

[@iamdawn3518]

Omg..looks delicious! Now i understand why croissants are costly the process of baking is too complicated if you are not a professional chef you wont get the perfect result...amazing chef

[@macklim]

Thanks for the kind comments!

[@KarhmJd13]

wow nice thanks for sharing

[@macklim]

Your welcome!

[@LynAnnChannel]

Wow galing mo naman gumawa ng ganyan, more power

[@macklim]

Thank you so much!

[@sweetgourmet9936]

bravo to the master

[@macklim]

Thank you

[@junjun9833]

Yum! Thank you for sharing your recipe.

[@macklim]

Your welcome

[@sirjomtv0908]

Wow

[@Mariannelabs0913]

Ang sarap nmn nyan! Ang galing!

[@macklim]

Thank you po

[@meannetiktokofficial689]

ang galing naman

[@macklim]

Thank you so much!

[@jonalynviernes2260]

Try ko to gawin

[@nbaiconicflicks]

Nice

[@raketirangtagaisla1905]

Favorite content ko 💖

[@norscooking4523]

delicious ! new subscriber :)

[@macklim]

Thank you

[@tipidfoodies4835]

Sarap 🤗

[@Somkuan9]

ชอบครัวซองค์คุณมากเลย ชั้นเนยสวยมากๆ

[@boysavlog1436]

Ganun pla yan

[@rstark]

Looks like @BennyBaked make videos very the same as you, it's not fair.. I subscribed to your channel. You make fantastic things.

[@macklim]

@stark thank you so much for a nice comment and support 🙏🏻!

[@sweetgourmet9936]

👏👏👏👏👍💯🌹

[@macklim]

Thank you so much

[@portobello36]

Amazing ❤️❤️❤️❤️🔥🔥

[@macklim]

Thank you

[@BadtzilaChannel]

Nice Croissant , at day 3 you roll a frozen dough directly or defrost it first ?

[@macklim]

You have to defrost first approx 1hr.

[@BadtzilaChannel]

@@macklim thank you

[@macklim]

Your welcome!

[@Mugo83x]

result looks sick. just... why do you freeze it overnight? i mean, what is the benefit for it (the phase after the 3 rounds of simple fold). One more question: provided that homebakers do not have sheeter machine, when you take out the dough from 12hours stay in the freeze.. how are they supposed to sheet down the pate ? i mean, it's going to be rock hard thanks

[@macklim]

@Mugo83x hi this recipe is a 3days process, freezing overnight after final folds will help the dough to relax , build a rich complexity in taste and texture. For the 3rd day remove your croissant dough from the freezer ahead of time you can transfer it to the fridge and let it defrost for around 1-2 hrs. or you can also directly keep to the ambient temperature. Jest keep on eye with your dough over defrosted tend your dough to be damage.

[@macklim]

Thank you for nice comment!

[@luluo270]

What is the dough sheeter you are using ?

[@macklim]

Table top marine dough sheeter loipart

[@kaisarnatanael2405]

What size of overall dough before cutting? For both pain au chocolat and the regular croissant?

[@macklim]

Hi sizes is depend on how many kilo of your dough , i did not measure the final size before cutting.

[@yvesdee]

Hi, I tried making this recipe but just in a smaller batch . my dough was very tough and did not rise at al over night. What might be the issue? Thankd

[@macklim]

Adjust the water of your dough should not to tough and check your yeast if still active.

[@yvesdee]

Thank you. I will try again

[@anis4music]

Thanks for the recipe! What is the chocolate filling you`re putting in?

[@macklim]

Hi I’m just use chocolate hazelnut . Your welcome!

[@debihatton]

Love the video - thanks for sharing. I can't seem to find how much butter is in the butter sheet. Can you help? Thanks!

[@macklim]

Hi this recipe is for 1kg butter sheet 82% fat

[@debihatton]

@@macklim Thank you!

[@macklim]

My pleasure!

[@cook1581]

Can I just cut and shape after 3 folds and without freezing it overnight?

[@macklim]

Yes sure but rest it at least 1-2 hrs.

[@michelletsang3435]

What is the size of the butter?

[@macklim]

Hi sorry for late reply you can do 25cmx25cm But i did 30cmx30cm .

[@ThuyNguyen-hh3ku]

Can I use bread flour 11% in this recipe? thank you

[@macklim]

Yes why not .

[@AndrewM-fu2jr]

whats the brand name of your sheeter? I see alot bakeries using this brand.

[@macklim]

Im using now tekno table top dough sheeter!

[@Vyral-xzh]

If i dont have T55 french flour can i use all purpose flour?

[@macklim]

I don’t recommend all purpose because the results is not really good.

[@macklim]

You can use any kinds of bread flour instead which is with 11.5-13 % protein contain.

[@Vyral-xzh]

@@macklim thank you so much

[@macklim]

Your welcome

[@WL1006]

sir... can u use one without the machine... at home we dun have the gadget..

[@macklim]

Yes you can

[@macklim]

Just mix your dough approx 12-15mins.

[@iandanicasampang9839]

Hi chef which butter brand do you use?

[@macklim]

President butter 82percent fat

[@raemunntan2860]

Can I use other high-protein bread flour to replace T55?

[@macklim]

Hi sure !

[@Optimistic__traderfx]

Chef my crossiant leaks oil. What could be the cause?

[@macklim]

Reduce the temperature while proofing, it should be not more than 27degree Celsius

[@Optimistic__traderfx]

@@macklim thank you chef

[@macklim]

Your welcome happy baking!