The art of french pastry phần 295

with the longer edge facing you and place 2 bars or 4 or 5 coins of chocolate along the left edge (SEE ILLUSTRATION) With your fingers, fold the left edge of the rectangle over the chocolate Place your fingers over the fold and roll up the dough tightly Place with the seam side down on the parchment paper– covered sheet pan Repeat with the other rectangles, making sure to leave 1 inch between each pain au chocolat Press down on each roll to flatten slightly and brush with egg wash RISING AND BAKING Set the croissants in a warm place to rise, taking care that the temperature does not exceed 80.6°F/27°C If they get too warm the butter will ooze out of them, and this cannot be fixed Let them rise for 1 to 1½ hours, until doubled in volume but not in size To check if they have risen enough, poke one of them with your finger and see how it bounces back; if the dough still seems very tight and bounces back rapidly, the croissant will probably need another 20 to 30 minutes of rising If after you poke it the dough barely bounces back and you can see a slight mark left by your finger, then the croissant has risen enough Preheat the oven to 375°F/190°C Gently brush the croissants with egg ... warm place to rise, taking care that the temperature does not exceed 80.6°F/27°C If they get too warm the butter will ooze out of them, and this cannot be fixed Let them rise for 1 to 1½ hours, until doubled in volume... To check if they have risen enough, poke one of them with your finger and see how it bounces back; if the dough still seems very tight and bounces back rapidly, the croissant will probably need another 20... probably need another 20 to 30 minutes of rising If after you poke it the dough barely bounces back and you can see a slight mark left by your finger, then the croissant has risen enough Preheat the oven to 375°F/190°C