Pain Au Chocolat Recipe
Make Pain Au Chocolat Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Egg Wash
Method
Preparing the Dough
- 1
Activate Yeast
In a small bowl, combine warm milk (110°F/43°C) with sugar and yeast. Let it sit for about 5-10 minutes until it becomes foamy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt.
- 3
Combine Ingredients
Add the activated yeast mixture and the egg to the dry ingredients. Mix until a dough forms.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until it is smooth and elastic.
- 5
Incorporate Butter
Flatten the dough and add the unsalted butter (softened). Fold the dough over the butter and knead until fully incorporated.
- 6
First Rise
Place the dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Shaping the Pain au Chocolat
- 7
Roll Out the Dough
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
- 8
Cut the Dough
Cut the dough into rectangles, about 4 inches by 6 inches.
- 9
Add Chocolate
Place a piece of dark chocolate (about 1 oz) on the shorter side of each rectangle.
- 10
Shape the Pastries
Roll the dough over the chocolate tightly to enclose the filling. Seal the edges by pressing them together.
- 11
Second Rise
Place the shaped pastries seam-side down on a baking sheet lined with parchment paper. Cover and let rise for another 30-45 minutes.
Baking
- 12
Prepare Egg Wash
In a small bowl, whisk together the egg yolk and water.
- 13
- 14
Bake the Pastries
Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.
- 15
Cool and Serve
Remove from oven and let cool slightly before serving warm. Enjoy your Pain au Chocolat!
