Getting into a French baking style! This was my first time baking pain au chocolat. They are basically croissants filled with luscious dark chocolate! Since it was my first time I decided to follow a recipe online!! These were quite challenging and it does take a while to get them right, so don’t be too bogged down if you don’t get them the first time around!! Puff pastry is never easy
- 400g Very strong white bread flour
- 1tsp Salt
- 1 Easy bake yeast sachet (7g)
- 70 Unrefined golden caster sugar
- 200ml Water
- 250g Butter (unsalted)
- 150g Dark chocolate
1. Mix together the flour,salt and sugar and yeast in a large bowl and combine them
2. Slowly make a well in the centre and add the water to form a firm dough
3. Remove the butter from the fridge and warm it slightly so the butter can be rolled slightly into a rectangle dough (this is where it gets quite tricky)
4. Roll out the dough 2-3 times larger than the butter dough
5. Place the butter dough on top of the larger dough (make sure it only covers 2/3 of the large dough)
6. Give the dough a single fold by folding the left third of the dough over the center, then fold the right third of the dough to the left. Now the dough should resemble a folded letter. Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.
7.Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll out the dough into a 10 by 36-inch rectangle about 1/4-inch thick. Keep the thickness even and the edges straight. This will make it easier to cut the croissants or pain au chocolat.
8.With a sharp chef’s knife, cut the dough into 3 1/2 by 4 1/2-inch rectangles. Lay each rectangle on a lightly floured work surface, with a long side facing you,
9.place about 1/2 tablespoon of the chopped chocolate in the upper third of each one.
10. Fold that third of the dough over the chocolate. Place about another 1/2 tablespoon of the chocolate along one seam of the folded dough.
11. Fold the bottom third of the dough over the chocolate.
12. Turn over the pain au chocolat so the seams face down. This will keep them from opening as they bake. Place them on a parchment covered baking sheet
13. Bake for 12-15 minutes until light golden brown