Pains au chocolat

Pains au chocolat

By
From
B.I.Y. Bake It Yourself
Makes
15

I don’t think I’ve ever said, ‘Fancy a pain au chocolat?’ and heard anything other than a resounding ‘Yes!’ in reply. I’m sure there are people who prefer something a bit less flaky, delicious and chocolatey at breakfast, but somehow I’ve managed to either avoid them, or just unconsciously cut them out of my life. Just to make these extra special, I’ve added passion fruit, which goes so well with chocolate.

Ingredients

Quantity Ingredient

For the dough

Quantity Ingredient
1 quantity see method for ingredients, Danish pastry component only
plain flour, to dust
1 egg, lightly beaten

For the ganache

Quantity Ingredient
100g dark chocolate, (70 per cent cocoa solids)
100g double cream
3 ripe passion fruit

Tool kit

Quantity Ingredient
stand mixer fitted with dough hook, (for the dough; optional)
dough scraper, (for the dough; optional)
large piping bag
tape measure, (for the dough)
rolling pin
2 baking sheets or trays
wire cooling rack

Method

  1. Make the dough. Put the dough in the fridge to chill for at least 8 hours, although overnight is probably best.
  2. Make the passion fruit ganache by breaking the chocolate up into pieces and putting into a heatproof bowl. Heat the cream in a saucepan until boiling, then pour on to the chocolate and gently stir until a smooth, glossy ganache has formed.
  3. Cut each passion fruit in half and scoop the pips and flesh into a sieve. Using the back of a spoon, work the passion fruit juice through the sieve and discard the pips. Gently fold the juice into the ganache (don’t work this too much, or it will split) and load into a piping bag.
  4. Take the chilled pastry out of the fridge and roll out on a well-floured work surface into a rectangle of 50 x 30 cm. Allow to rest for 5 minutes, then cut into 15 squares of 10 cm.
  5. Pipe 2 lines of ganache on to each square of pastry.
  6. Roll each square up into a sausage. Try to separate the 2 lines of ganache with the edge of your pastry (the first bit you roll), as traditional pains au chocolat have 2 cores of chocolate.
  7. Lay the pastries on to 2 baking sheets or trays lined with baking parchment, giving them loads of room to rise (they can double or triple in size) and cover with a plastic bag; this shouldn’t touch the pastries, but form a tent around them.
  8. Leave to rise in a cool place (not the fridge, but possibly the coldest, gloomiest room in the house) for about 2 hours.
  9. Preheat the oven to 220°C, liberally brush each risen pastry with beaten egg and bake for 16–20 minutes or until plump, risen and brown.
  10. Take out of the oven, set to cool on a wire rack, then eat with a cuppa and some grateful mates.

Note

  • This recipe has a level 3 (advanced) difficulty.

Extras

  • If you want to pare down this recipe, you can drop the passion fruit and cream and just sprinkle 200 g of chopped chocolate on to the dough before you roll it up. One thing I like to do is to cook down 3–4 peeled, cored and chopped sweet pears in a saucepan until they become sticky and jam-like, allow to cool, then pipe it on the dough, sprinkle chocolate on top, and roll up as described. The sweet pear really works with dark chocolate.
Tags:
Great British Bake Off
Baking
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