Pain au Chocolat
After my success in making Monkey Bread (accidently) for the bloggers “I made it” challenge I was keen to see what the task for May would be. Then I saw they wanted to make pain au chocolate and croissants.
Oh boy! It was the one challenge I had in mind for myself for almost forever but since I’ve heard “it takes a whole day” to make croissants I thought it was a task that I could put off for a while longer. To when I don’t work full time and have 2 children under the age of 10.
However, when I saw the challenge I thought, ok well there is no harm in trying. If it doesn’t turn out well I don’t need to tell anybody about it. That helped to ease the pressure a bit. So, last night I found myself pulling out my freestanding mixture (again since I’ve been using it all week) and putting the dough together.
I then consulted with Twitter to find out can I do most of the steps and then stop and refrigerate until I’m ready to bake so that they can be served fresh and warm. The general consensus was yes. So after I had rested it the required amount of time I started rolling it out and buttering. Then back into the fridge before repeating the process. I then wrapped it up for the night and left it until I couldn’t wait any longer on Saturday afternoon.
I halved the dough and started working with it. I found that I had to roll it out again (even though the recipe didn’t require it) because it was so thick. I worked gently and managed to get it down to half the original thickness. I then rolled it up with the chocolate, brushed it with egg wash and left it to rise for 45 minutes. Baking went very quickly and I rotated the pan halfway through to ensure even browning. And here they are…what do you think…not bad for a first try, right 😉
Pain au Chocolat
The recipe is from here:
10g instant dried yeast
825ml bread flour
125ml lukewarm water
45ml butter, melted and cooled
250ml butter, softened
180g dark chocolate, coarsely chopped
Sift dry ingredients together. Add yeast and mix lightly with a fork. Place milk, water and melted butter in a jug and mix well. Turn on the electric mixer fitted with a dough hook attachment on low and slowly add wet ingredients to dry. Allow dough to come together and then allow machine to knead dough for about 5 minutes until smooth and manageable.
Shape dough into a ball and allow to rise in a warm place, covered with plastic wrap for 30 minutes until doubled . Roll the dough into a 20cm by 30cm rectangle.
Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 20cm by 30cm shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time. At this point you can leave it in the fridge until about 2 hours before you want to serve it.
Using a sharp knife, cut the dough crosswise into 12 rectangles. This dough might seem very thick. If it doesn’t look right roll out the rectangles until double in size and cut each rectangle in half. I only worked with half the dough at a time and managed to get 8 pain au chocolates from each batch. Arrange 2 teaspoons of chopped chocolate across one of the short ends of the rectangle and fold that third of the dough over the chocolate, toward the center. Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape.
Arrange each finished pain au chocolate on a lightly greased baking sheet with at least 3cm between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.
Preheat the oven to 200 degrees celcius. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the pan au chocolate for 12 to 14 minutes, until they are puffed and golden brown. This pain au chocolate recipe makes 16 servings.