Advertisements

How To Make Pain Au Chocolat

Baking homemade baked goods is easier than you think. Simply follow Baking Bread Plus on our  You Tube Channel and learn how to make Pain Au Chocolat the buttery, flaky, Vienna-style pastry filled with dark chocolate pieces. Pain Au Chocolat is a classic French pastry made of the same dough as croissant and better known in the United States as Chocolate Croissant.

Enjoy!

…and if you liked it don’t forget to subscribe and share 😉

http://www.youtube.com/AlessandraGambini

Screen Shot 2016-02-16 at 11.37.46 AM

IMG_2525

 

Yields : 6 chocolate croissants

Difficulty : intermediate

Baking Time : 15 min.

INGREDIENTS

 1 teaspoon active dry yeast
1 oz lukewarm water
2 cups flour type 00
5 teaspoons sugar
1/8 cup powdered dry milk
1 teaspoon salt
1/2 cup cold water
1/2 cup unsalted butter
1 egg yolk
1 tablespoon milk
DIRECTIONS
Proof the active dry yeast with lukewarm water.
In a mixing bowl of a stand mixer, place the proofed least, flour, sugar, powdered milk, salt  and knead briefly with the dough hook.
Slowly add 1/2 cup of cold water and continue to knead until the dough is no longer sticky.
Move the dough on a floured bowl, cover with plastic wrap and refrigerate for 12 hours.
After 12 hours, put 1/2 cup unsalted butter in a freezer bag, flatten with a rolling pin into a square 1/4 inch thick.
Roll the dough into a rectangle 1/2 inch thick.
Place the butter over the dough.
Fold the dough corners over the butter so they meet in the center. Seal the edges.
Gently roll the dough into a rectangle, fold in thirds like a letter, wrap with plastic wrap and chill in the fridge for 20 minutes.
Repeat the process (rolling, folding, wrapping, chilling) two more times.
Roll the dough into rectangle 1/4 inch thick.
Cut into six rectangles.
Place two teaspoons of chocolate chips on one small edge, roll three times towards the center, add another teaspoon of chocolate chips then roll one more time to enclose.
Move the chocolate croissants over a baking sheet lined with parchment paper.
Cover with plastic paper and allow to rest for 2 hours.
Brush with one egg yolk slightly beaten with one tablespoon of milk.
Bake in a preheated ove at 400 F degrees for 15 minutes.
Allow to cool before eating.

Credits:
Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2016. All Rights Reserved.

Advertisements

Tagged: , , , , , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s