Pain au chocolat

Pain au chocolat

By
From
How to Cook Bread
Makes
8
Photographer
Peter Cassidy

We find that the basic croissant dough makes perfect pain au chocolat. It has just the right flakiness and buttery flavour. Try adding 1 tsp of marmalade along with the chocolate inside each pastry for a hint of chocolate orange flavour.

Ingredients

Quantity Ingredient
1 quantity Croissant dough
160g good quality dark chocolate, (minimum 60% cocoa solids)

For the glaze

Quantity Ingredient
1 egg yolk
1 tablespoon milk

Method

  1. Have the croissant dough prepared and ready.
  2. Using a large knife, trim the dough to a large rectangle and cut into smaller rectangles, about 15 x 10cm.
  3. Lay 10g chocolate across the middle of each rectangle and fold one side of the pastry over the chocolate, then place another 10g of chocolate across the middle of the dough and fold the remaining side of the dough over the second chocolate, like a letter. Turn the filled pastry over so the fold is underneath and place on a baking sheet. Space the pastries well apart to allow room for rising.
  4. Cover loosely with lightly oiled cling film and leave to prove in a cool place for 50–80 minutes until puffed up. They mustn’t warm up too much or the butter in the layers will melt, causing greasiness and a poor rise.
  5. Meanwhile, heat the oven to 210°C. When the pastries have puffed up and a small indentation remains when you press one gently with a finger at the base, they are ready to be glazed and baked. For the glaze, beat the egg yolk and milk lightly together in a small bowl, then sieve it.
  6. Brush the pastries carefully with the glaze. Bake in the hottest part of the oven for 8–10 minutes, then lower the oven setting to 190°C and bake for a further 15–20 minutes, or until a deep golden brown. If they are becoming too brown, cover with greaseproof paper to continue cooking.
  7. Remove from the oven and cool on a wire rack.

A note about trimmings...

  • Don’t throw away the trimmings from the dough; they can be layered up, re-rolled and folded. They will give a slightly less uniform rise but otherwise will be fine.
Tags:
bread
Leiths
baking
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