Pain au Chocolat
User Reviews
0.0
0 reviews
Unrated
Pain au Chocolat
Report
The recipe for the perfect French Pain au Chocolat: flaky, buttery, soft yet crunchy on the outside!
Share:
Ingredients
- For the dough
- 750 gms – 3 cups all purpose flour
- 14 gms – 2 packets yeast
- 110 gms + 2 tsp sugar
- 70 gms – 5 tbsp milk
- 18 gms – ¾ tbsp salt
- 53 gms – 3 ¾ tbsp butter at room temperature
- 23 gms – 1 ½ tbsp milk powder
- 300 gms – 1 ¼ cup water
- For the beurrage
- 490 gms – 4 1/3 sticks butter divided in two (at room temperature)
- For the egg wash
- 2 eggs
- 1 egg yolk
- 1 pinch of salt
Filling
- Dark chocolate sticks
Notes
- As making pain au chocolat is quite time consuming, I suggest you make the above full dose. You can freeze them right after shaping them (before they rise), by wrapping them individually in cling wrap and then putting them in a ziploc bag. When you want to eat them, take them out the night before and let them come back to room temperature and then rise and bake as per the instructions above.
- You can also bake all of them the day you make them and then, after they cool down, freeze them. When you want to eat them, simply take them out of the freezer and put them in a pre-heated oven at 190°C – 375°F for 5 minutes.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
