In the second part pf the French Breakfast episode Chef Nick demonstrates how to make Puff pastry for making the perfect Croissants and Pain au ChocolatNick Saraf in the second episode of his Foodlog brings to you the traditional French Breakfast platter which mainly consists of Baguette, Puff Pastry for Croissants & Pain au Chocolat, Brioche and Marmelade. Commonly known as 'The Continental Breakfast', French Breakfast is the second most popular Breakfast in the world. This Episode of French Breakfast is divided in to three parts. Enjoy watching these French breakfast platter and do posts your comments below.Click on the link below to watch "French Breakfast Part 3":https://www.youtube.com/watch?v=jlA7P8qQnloPuff Pastry for Croissants & Pain au ChocolatIngredients:600 gms/4 Cups Flour60 gms/ 1/2 Cup Sugar12 gms/1tbsp Yeast Salt180 ml/3/4 Cup Water180 ml/3/4 Cup Milk20 gms/1 & 1/2 tbsp Yeast250 gms/ 1 Cup /2 sticks ButterChocolate for Pain au ChocolatMethod:Sift the flour, add sugar and salt, make a well add water and milk. Make a paste and then crumble in the yeast to this mixture. Knead this dough until it is smooth and set it aside for 1 hour. Meanwhile take a large sheet of parchment paper and an A4 sheet of paper. Place the A4 sheet off the centre of the parchment paper and fold the parchment paper to the size of the A4 sheet. Open the folds of the parchment paper and along the folds, line cubes of cold butter. Close the folds and and turn the packet so that the folds are at the bottom. Now bang and roll out this parchment packet with butter till you get an A4 size sheet of butter. Put this sheet of butter in the freezer. Now work on the risen dough. Dust the surface and roll out the dough to 1 & 1/3rd size of an A4sheet of paper. Now include the A4 sheet of butter on the rolled out dough. Cut the sheet to half and fold it between the rolled out dough. Dust the surface and roll it out to 1/3rd size more than the A4 size paper. Again fold it and roll it out. For puff pastry the dough has to be turned and rolled for a total of 6 times. And the dough has to rest in the refrigerator for half an hour every 2 turns. After the 6th turn the dough has to rest for an hour in the refrigerator. Take out the dough after an hour and roll it out. Cut off the sides to make a rectangle. Divide the dough to 2/3 rds and 1/3rds. The 1/3rds for Pain au chocolat and the 2/3rds for Croissants. Fold in the chocolate sticks to the 1/3rd portion of the puff pastry dough and make your pain au chocolat. Cut out the 2/3rd part of the puff pastry dough to bunting and roll into croissants. Place them on a baking tray, and leave them to prove for 15 mins and then give them an egg wash and bake them in a preheated oven for 15 mins at 180 degrees. Host: Nick Saraf Copyrights: REPLSubscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurriedhttps://www.facebook.com/GetCurriedhttps://twitter.com/Get_Curriedhttps://instagram.com/getcurried
