Hence, it would be best if you took portion control while eating them. However, they are relatively high in calories and contain butter that has saturated fat. Besides, the chocolate croissant has a crispy outside and a soft inside texture and flavor.Īdding pain au chocolat or chocolate croissant to a healthy eating plan is possible. The croissant has the delicious taste of chocolate without the bittersweet taste. However, if you don’t like the rich, deeper dark chocolate taste, you should opt for the chocolate croissant. Cocoa has antioxidants and flavonoids that are beneficial to your health. It combines the intense flavors of pure cocoa with pure-butter croissant pastry. Pain au chocolat comes in a modest wrapper hiding a world of deliciousness inside: buttery, light layers of flaky dough that wraps around two morsels of dark chocolate that melt on your tongue. When eating the croissant or pain au chocolat, you can see these perfect, delicate, flaky layers. The fat in the butter fries the dough layers to make them flaky and crispy. When the oven heat hits the dough, the water in it converts to steam, which puffs up every layer before it evaporates. If done correctly, a well-laminated dough can have hundreds of alternating layers of dough and butter. It’s then rolled into a thin sheet in a process called laminating. Typically, the croissant dough is made by folding it over fat several times. But, unlike puff pastry, croissant dough has added milk and yeast, making the pastry rich, rise more, and end up more bread-like. Pain au chocolat and chocolate croissant are made with the same layered kind of dough (that’s probably the main reason most people call pain au chocolat chocolate croissant). Pain au chocolat contains 470 calories per 100 grams, while a chocolate croissant has an average of 427 calories per 100 grams. In France, it is the law that croissants made with pure butter be straight while those made of any other fat such as margarine be joined at the ends to form the crescent moon shape. Croissants are available in straight across or crescent moon shapes. Conversely, chocolate croissants are cut in triangles before rolling. Typically, pain au chocolat is cut in rectangular shapes, resulting in a rectangle-shaped pastry after baking. But, the two pastries have distinct differences. For instance, in Australia, America, and New Zealand, pain au chocolat are known as chocolate croissants but are referred to as pain au chocolat virtually everywhere else. The terms pain au chocolat and chocolate croissant are used interchangeably in different places in the world. Chocolate Croissant: What Are the Differences? Chocolatine: What Is the Difference? Pain Au Chocolat Vs.
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