Bake-At-Home Sourdough Chocolatine

Bake-At-Home Sourdough ChocolatineDescription: Imagine the look on your family's face after you reach into your oven and pull out a tray of fresh, golden brown, authentic, French Chocolatines (Chocolate Croissant). The smell of fresh baked pastry and dark chocolate is intoxicating. When you take a bite the thin layers of pastry crackle like fireworks. The flavour is buttery, sweet and yeasty. And the gooey dark chocolate center is decadent. If you close your eyes you can almost feel

Description: Imagine the look on your family's face after you reach into your oven and pull out a tray of fresh, golden brown, authentic, French Chocolatines (Chocolate Croissant).

The smell of fresh baked pastry and dark chocolate is intoxicating. When you take a bite the thin layers of pastry crackle like fireworks. The flavour is buttery, sweet and yeasty. And the gooey dark chocolate center is decadent. If you close your eyes you can almost feel the cobble streets of Paris under your feet.

These are seriously good Chocolatines that you would typically have to travel to a French bakery to have. Instead, in about 20 minutes after proofing you could have it in your very own home.

About Luv Affair Pastry

Luv Affair Pastry was created by local baker Mike. He has spent many years perfecting his recipes. He originally started off selling his pastries at the Nelson farmers market. He then had a pop up at Au Soleil Levant for many years. Mike makes some of the best pastries we've ever had so we were excited when he decided to let us carry his products!

Details: Comes in a box of 3 or 6 unbaked croissants.

Ingredients: Organic Anita's flour, grass-fed butter, dark chocolate (dark chocolate, organic milk, flour, sugar, salt), yeast, sourdough starter, salt.

Bake within four weeks for best results. The yeast may lose its potency the longer it sits in the freezer.

Baking Instructions:

How to proof: Before going to bed put the frozen pastries about 2 inches apart on a parchment lined baking sheet. Cover them with plastic wrap and tea towel loosely. Place pastries somewhere that stays 20 c. to proof for about 12 hours. If they haven't risen fully it's because it's too cold, in which case they'll need more time to rise.

In the morning, preheat oven to 450 f.

Place pastries in the oven on the center rack and turn the oven down to 375 f.

Bake for about 22 minutes or until golden brown all over, including the bottom. Let cool on the pan for 10 minutes before serving.

Happy baking!