Pain au chocolat (Pastry with chocolate)
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Pain au chocolat (Pastry with chocolate)
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Pain au chocolat or chocolatine is a French pastry of Viennese origin, made with puff pastry and dry butter, a must for breakfast.
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Ingredients
- 2 cups flour
- 2 tablespoons caster sugar
- 1 teaspoon salt
- ¼ cup milk , at 95 F / 35°C
- ¼ cup water , at 95 F / 35°C
- 1 teaspoon active dry yeast
- 14 tablespoons tourage , dry butter (10 + 4 tablespoons / 150 g + 50 g)
- 16 small dark chocolate bars (3 oz / 100 g total)
For the topping
- 2 egg yolks
- 2 tablespoons milk
- ½ teaspoon caster sugar
Equipment
- Stand mixer
- Rolling pin
- plastic wrap
- Silicone baking mat (or parchment paper)
- pastry brush
Instructions
- Two hours before starting to prepare the pains au chocolat, remove 10 tablespoons (150 grams) of tourage butter (dry butter) from the refrigerator and leave it at room temperature for 10 to 15 minutes.
- Using a rolling pin, spread the butter into an 8-inch (20 cm) square.
- Refrigerate it again immediately. The butter must be very cold.
- In the bowl of a stand mixer, mix the flour, sugar, yeast, milk, water, and the remaining 4 tablespoons (50 grams) of butter, melted and lukewarm.
- Switch on the stand mixer, fitted with the dough hook, at medium speed and knead for 15 minutes. The dough should pull away from the sides of the bowl.
- Flour a work surface and a rolling pin, then roll out the dough into a rectangle of about 8 x 16 inches (20 x 40 cm).
- Place the rectangle of very cold butter in the middle of the rectangle of dough, then fold the two ends of the dough over the butter so as to completely wrap it.
- With the fingertips, press all the edges of the dough that surround the butter, so as to weld them well, so that the butter does not escape during baking.
- Roll out the dough in one direction, to obtain a rectangle of about 8 x 24 inches (20 x 60 cm).
- Fold each end of the dough towards the middle, so that they come together and touch each other.
- Fold the dough in half, wrap in plastic wrap and refrigerate for 30 minutes.
- Take the dough out of the refrigerator.
- Place it so that the fold is parallel to the work surface (it is therefore a question of giving it ¼ turn), and spread it out again into a rectangle of 8 x 24 inches (20 x 60 cm).
- Fold it again in 4 (first the ends in the center, then fold the dough in 2).
- Wrap it again in plastic wrap and refrigerate for 30 minutes.
- Flour the work surface again and roll out the dough to about 6 x 10 inches (15 x 25 cm).
- Using a knife, divide the dough in two lengthwise to obtain two long rectangles.
- Divide each rectangle again into 4 to have 8 rectangles in total.
- Then, place 2 chocolate bars at each end of a rectangle and roll the dough (like a roll) on itself to form the pains au chocolat.
- Repeat the operation until all the rectangles of dough are used up.
- Place the pains au chocolat, one at a time, on a perforated baking sheet lined with a silicon baking mat (or parchment paper).
- The perforated plate will allow perfect cooking above and below.
- Leave the pains au chocolat to rise for 1 hour at room temperature and away from drafts.
- While the dough is rising, preheat the oven for 20 minutes at 480 F (250°C).
- Mix all the ingredients needed for the glaze (egg + milk + caster sugar) and, using a kitchen brush, brush each pain au chocolat with this mixture.
- Wait 10 minutes then brown a second time.
- Do not put egg on the edges, as this will prevent the dough from rising.
- Place the pains au chocolat in the oven and immediately lower the oven temperature to 350 F (180°C).
- Bake for about 20 minutes or until the pains au chocolat are golden brown.
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