Just the mention of the name conjures up French breakfast with fresh coffee and pastries, warm from the oven, with delicious melted chocolate. When I’m not in the kitchen I’m travelling, on a trail walk, or curled up with a vanilla latte and a good book. Semi-sweet or bittersweet chocolate pieces are added to the narrow end of the … Then, it’s thinned and stretched a bit. Using a sharp knife, cut the dough crosswise into 12 rectangles. To make Chocolate-Cherry-Orange Danish: Add 50g (a slightly heaped 1/2 cup) cocoa powder (natural or Dutch-process) to the dough in step 2. Arrange 2 teaspoons of chopped chocolate across one of the short ends of the rectangle. As an Amazon Affiliate, I earn from qualifying purchases. (Nutrition information is calculated using an ingredient database and should be considered an estimate. For the pear and chocolate filling. Cover it loosely and allow it to rise for 40 minutes. Space the pastries on a couple of baking sheets (lined with parchment for easiest cleanup). Towards the end of the rising time, preheat the oven to 425°F. Cover and let rise in a warm place until they're light and puffy looking, about an hour.

Of course, I can never go wrong with pain au chocolat when I buy my daily 20 euros worth of pastries!

Using croissant dough, the dough is rolled out until about 1/2 cm thick. Now you can freeze your pain au chocolat. Copyright © Cut into pieces that are 2” x 5” rectangles. I started my love of baking helping my grandma bake shortbread and muffins. https://www.epicurious.com/recipes/food/views/petits-pains-au-chocolat-109374

Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 8 hours (or up to 24 hours, until you're ready to use it). Pain au chocolat , also known as chocolatine (pronounced [ʃɔkɔlatin] (listen)) in the south-west part of France and in Quebec, is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre. Place, seam side down, on a lightly greased or parchment lined baking sheet. Place one or two pieces of chocolate at one end of each piece and roll it up into a tube. Cover and let rise in a warm spot (not over 80°F) for 1 to 2 hours, until puffy. For pain au chocolat with a bit more depth of flavor and slightly darker color, substitute 1/2 cup (53g) medium rye flour for 1/2 cup of the all-purpose flour called for. Roll the dough gently and place on a baking sheet with the seam down. Semisweet chocolate "batons" form the basis for the traditional pain au chocolat, a yeasted puff pastry dough wrapped around a stick of chocolate. Which European country will inspire your culinary journey tonight? Gather the ingredients. To finish your pain au chocolat: Remove the dough from the refrigerator, cut it in half and return one half to the refrigerator. Baking Parchment Paper - Set of 100 Half-Sheets, 1 1/2 cups (340g) water, milk or a combination, 4 tablespoons (57g) unsalted butter, softened, 24 tablespoons (340g) unsalted butter, cold, 16 or 32 (85g to 170g) Pain au Chocolat Sticks (depending on whether you want one or two sticks inside each roll). Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Do try them, fresh from the oven. ), The Spruce Eats uses cookies to provide you with a great user experience. Once they are fully thawed, you’re ready to egg wash them and bake in the oven. 4 pears, peeled and roughly chopped; 2 tbsp caster sugar; 75g/2½oz dark chocolate, chopped into small pieces; 1 large free-range egg, beaten with 2 tbsp milk Then, it’s thinned and stretched a bit. Bake the pastries as directed in the recipe above. (The dough can be prepared to this point in a bread machine with at least a 1 1/2 pound capacity. For pain au chocolat with a bit more depth of flavor and slightly darker color, substitute 1/2 cup (53g) medium rye flour for 1/2 cup of the all-purpose flour called for. King Arthur Unbleached All-Purpose Flour - 3 lb. Cut each of the three sticks in half lengthwise and place all six pieces on a floured piece of waxed paper or plastic wrap. Follow the recipe through step 9. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to shape without sticking. Brush the egg mixture onto your pain au chocolat. King Arthur Baking Company, Inc. All rights reserved. Save my name, email, and website in this browser for the next time I comment. Turn the dough out and knead it until it just starts to smooth out. Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape. I’ve been an avid cook since taking foods in high school. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water, and mix the dough on medium speed for about 2 minutes.

Fold the four flaps of dough into the center to enclose the butter, pinching them together as best you can. Store any leftovers in the refrigerator. Place your frozen pain au chocolat in the fridge to thaw. Place the dough in a lightly greased bowl, cover, and let rise for about an hour, until puffy. Roll your pieces a bit thinner to stretch out the dough a bit more to lengthen it. Fold that third of the dough over the chocolate, toward the center. Mix together 1 egg and a couple of tablespoons of milk. There are simple steps, and the dough has to rest a lot so the time at the counter is much less than you think. List of Every Ingredient and Tool You Need to Make Macarons, 37 Tea Time Sweets to Serve for Afternoon Tea.