Chocolate croissant

[FloydPA]

Hello—
Novice baker here. Tried to make pain au chocolate this weekend. Followed the recipe from Tasty. While they looked great on the outside when I cut them open I discovered a huge air pocket and raw dough. It seemed like the chocolate sank to the bottom and didn’t allow it to bake well. Or did I overprove them (2 hours)? Any help appreciated.

 

[Norcalbaker59]

Laminated dough is an advance skill.

You have a huge pocket because all of your layers are fused from improper lamination.


These two websites demonstrate the correct steps for laminating croissant dough. Even understanding the proper steps, it takes practice.

Also, using the correct flour and butter is important. An unbleached flour with a protein content of 11.5% and high butterfat butter of 83%. A very pliable butter like Kerrygold works best.



https://buttermilkpantry.wordpress....colat-chocolate-croissant-chocolatine-recipe/

https://www.weekendbakery.com/posts/classic-french-croissant-recipe/



chocolate croissant

https://buttermilkpantry.wordpress....colat-chocolate-croissant-chocolatine-recipe/

 

[retired baker]

Hello—
Novice baker here. Tried to make pain au chocolate this weekend. Followed the recipe from Tasty. While they looked great on the outside when I cut them open I discovered a huge air pocket and raw dough. It seemed like the chocolate sank to the bottom and didn’t allow it to bake well. Or did I overprove them (2 hours)? Any help appreciated.

You did something wrong, the recipe should work.....but its way too vague to be useful.
Use strong flour, as strong as you can find,
bread flour is at the weak end , full strength is better, hi-gluten is best but hard to find retail.

It appears the yeast is completely dead in your photos.
Try dissolving the yeast for 10 minutes in the cold liquid, then go ahead and mix the dough.