Pain Au Chocolat


Chocolate for breakfast, anyone? Pain Au Chocolat is a breakfast pastry that
hails from France. This sweet pastry is usually enjoyed by children of all ages
while the adults enjoy their bread, toast and deli meats. Pain Au Chocolat is also
known as ‘chocolatine’ in the south-west area of France.
This pastry is made the same way as a croissant, folding and rolling out the
dough many times to form the layers that you can find inside the bread. Pain Au
Chocolat is definitely one of the many breakfasts that are unique and delicious at
the same time.
Serves: 12
Prep Time: 2 hours
Cooking Time: 15 minutes
3 ½ cups bread flour
4 tsp active dry yeast
1/3 cup granulated sugar
1 ½ tsp salt
½ cup milk
3 Tbsp. melted butter
1 cup softened butter
9 oz. semisweet chocolate, coarsely chopped
1 egg
2 Tbsp. milk
1. In a bowl, dissolve the yeast in the lukewarm water and add a pinch of
salt. Cover and then set aside.
2. Combine the dry ingredients and toss to evenly distribute. Make a well
and add in the activated yeast mixture, milk, and butter. Using a dough
hook, work the mixture on medium speed for about 2 minutes – adding 1
tablespoon of flour at a time if the dough is too sticky. Do this until the
dough does not stick to the sides of your mixing bowl.
3. Knead into a ball and loosely cover with plastic wrap. Allow to rest at
room temperature for about 30 minutes.
4. Once rested, roll the dough into a 10×15” rectangle and loosely cover.
Set aside and let rise for about 40 minutes.
5. Once the dough has doubled in size, brush with softened butter, then fold
into thirds. Roll the rectangle back into its original size. Roll into thirds,
again, and let rest in the fridge for an hour. Repeat this process two to
three more times until you see layers in your pastry.
6. Cut the dough into 12 rectangles and add 2 tsp of chocolate across the
short end of the triangle and fold into thirds towards the center. Do this
on the opposite side of the dough.
7. Arrange the pain au chocolat on a greased and floured baking sheet with
1 ½ inch gaps between each pastry. Cover loosely and allow to rise until
doubled in size.
8. Preheat your oven to 400F and make your egg wash using the egg and
milk. Brush this mixture over the surface of each pastry.
9. Bake for 12-14 minutes or until puffed and golden in color.

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