Teresa's Recipes
Pain Au Chocolat
Indulge in the irresistible goodness of Pain au Chocolat, a classic French pastry that embodies the art of pastry-making. With each flaky, buttery layer enveloping rich dark chocolate, these pastries create a delightful contrast of textures and flavors that is simply heavenly. Perfect for breakfast or an afternoon snack, Pain au Chocolat transports you to the charming streets of Paris with every bite. Historically, this treat dates back to the 19th century, rooted deeply in French patisserie tradition. Whether enjoyed with a hot cup of coffee or tea, this delectable pastry promises to elevate any moment into a special occasion.
Ingredients
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Granulated sugar
- 2 teaspoons Instant yeast
- 1/2 cup Warm water
- 1/2 cup, warmed Milk
- 1 cup (2 sticks), cold, divided Unsalted butter
- 6 ounces, cut into small pieces Dark chocolate bars (70% cocoa or higher)
- 1, beaten (for egg wash) Egg
Dietary Notes
- Servings: 12
- Dish Type: Pastry
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 20 minutes
- Calories: 280
- Fat: 15g
- Carbs: 32g
- Protein: 5g
- Sodium: 200mg
- Sugar: 4g
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast until well combined.
- Add the warm water and warmed milk to the dry ingredients, stirring until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
- Roll the dough into a large rectangle about 1/2 inch thick. Take 3/4 cup of the cold butter and cut it into thin slices. Distribute the slices over the top two-thirds of the dough.
- Fold the unbuttered third of the dough over the middle third, then fold the remaining third over that, resembling a letter fold.
- Roll out the dough again into a rectangle and repeat the folding process two more times to create layers of butter and dough.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight for best results to allow the gluten to relax.
- Preheat your oven to 200°C (392°F).
- On a lightly floured surface, roll out the dough one last time into a large rectangle, about 1/4 inch thick.
- Cut the dough into 12 equal rectangles. Place a piece of dark chocolate at one end of each rectangle and roll the dough tightly around the chocolate, ensuring the chocolate is fully enclosed.
- Place the rolled pastries seam-side down on a baking sheet lined with parchment paper.
- Brush the tops of the pastries with the beaten egg for a beautiful, golden finish.
- Bake in the preheated oven for 15-20 minutes, or until they are puffed and golden brown.
- Let the pastries cool for a few minutes before serving to allow the chocolate to set slightly.
Tips
- For a unique twist, try adding a sprinkle of sea salt on top before baking to enhance the chocolate flavor.
- If you want to make these pastries extra special, consider filling them with almond paste or hazelnut spread along with the chocolate.