I tried sooo many times making these pain au Chocolat, but everytime they ended up very hollow in the middle with a thick crust. Anyone know what went wrong? Weird thing is, I use the same recipe for my croissants and they turn out fine with a nice honeycomb inside. It's always just these pain au chocolat that fail!!
I put them shaped overnight in the fridge, and then proofed them the next day for two and a half hours at 28 degree Celsius.
I put them shaped overnight in the fridge, and then proofed them the next day for two and a half hours at 28 degree Celsius.