The only thing better than a sweet roll is a sweet roll filled with chocolate. Pain au chocolat is made from the same kind of dough as a croissant, meaning it requires a multi-step "flaking" process. The pastries are rolled out and cut into rectangles and filled with a nugget of dark chocolate.Then, they need to rise overnight. before baking to flaky perfection in the oven the next morning.
- 125 grams bread flour
- 125 grams all-purpose flour
- 50 grams sugar
- 5 grams salt
- 140 grams milk
- 12.5 grams yeast
- 12.5 grams butter
- 125 grams butter
- 1 teaspoon vanilla extract
- 100 grams dark chocolate
- 1 egg yolks
- Add the flours, salt, and sugar to a mixer bowl. Mix well.
- In a saucepan, heat a small amount of milk on medium and dissolve the yeast.
- Add the yeast to the bowl and turn on the mixer to medium speed using the hook attachment.
- Add the remaining milk, minus 20 grams, and continue kneading. Add the butter and knead until the dough is compact and soft.
- Place the dough in a bowl, cover it with plastic wrap and refrigerate it for one hour for the dough to rest.
- In the meantime, prepare the remaining by placing the butter on a sheet of plastic wrap, place another sheet of plastic wrap on the butter, beat on the butter in order for it to acquire a square shape approximately a few centimeters thick.
- After 40 to 50 minutes, take the dough out of the refrigerator to begin with the “flaking” procedure.
- Roll out the dough into a square shape approximately 2 centimeters thick. Place the butter in the center of the square of dough and fold the dough onto the butter wrapping it like a package.
- Once the butter is inside the dough, roll it out towards the top and the bottom (with the dough positioned in front of you).
- Fold the side of dough closest to you over, toward the center. Then, the side furthest from you from that. This will give you a three-way fold and a rectangle to be refrigerated covered in plastic wrap for 30 minutes. This step is called the "first turn."
- After the dough has been in the refrigerator for 30 minutes, position it in front of you so that the fold is always to your right and roll out the dough as before. Refrigerate the dough for another 30 minutes.
- These steps are to be repeated for at least 3 total turns.
- Finally roll out the dough into a rectangle approximately 3.4 centimeters thick, then cut it into rectangles measuring 10 centimeters by 5 centimeters.
- Place a piece of dark chocolate on the bottom of each rectangle and fold the puff pastry onto itself to seal closed.
- Once all of the rectangles have been completed, place them on a parchment paper-lined baking sheet and cover with plastic wrap.
- Refrigerate the dough for at least 5 to 6 hours. You may plan to refrigerate the dough until midnight, then let the pain au chocolat rise in the oven (the oven should be off) overnight.
- Preheat the oven to 200 degrees Celsius.
- Brush the dough with a beaten egg yolk and remaining milk and bake for 15 minutes at 200 degrees Celsius. Lower the temperature to 180 C for about 10 to 15 minutes.
PER SERVING *
|Calories710Calories from Fat350|
|% DAILY VALUE*|
|Calories from Fat350|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.