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Copyright, 2015
February 25, 2015
Rob
Laminated doughs
2

Recipe: Pains au chocolat

I recently published a recipe of croissant dough, a pastry fundamental.

This yeast dough which is laminated like puff pastry (a bit less, actually) is perfect to make viennoiseries such as croissants, but also pains au chocolat.

Recipe-Pains-au-chocolat-01

Pains au chocolat, also referred to (by me) as the most delicious way to start your day, are rectangles of croissant dough rolled around one or two chocolate sticks (I don’t see why you should put only one, though!). 🙂

Recipe-Pains-au-chocolat-Step03

I find pains au chocolat much easier to make than croissants, mainly because they are easier to roll.

Recipe-Pains-au-chocolat-03

It is advisable to use chocolate sticks as filling, but also some coarsely-chopped chocolate will do.

As mentioned in my article about croissants, freezing is possible for pains au chocolat too, since making fresh ones in the morning might might take a while!

 

Pains au chocolat

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Ingredients

1kgCroissant dough
~20Chocolate sticks (or chopped chocolate)
1Egg
1Yolk

Directions

1
On a lightly floured work surface, roll out the croissant dough horizontally and vertically in order to get a 4mm high rectangle, around 60cm wide and 30cm high. Rotate the dough often to prevent it from sticking.
2
Trim the borders if needed and place the chocolate sticks all along the bottom edge. If you can't find chocolate sticks, make a stripe of chopped chocolate.
3
The chocolate sticks define the width of a pain of chocolat: with a sharp knife or a pizza wheel, cut the dough vertically between each chocolate stick and cut the whole dough horizontally creating 10cm high rectangles.
4
Roll the bottom edge gently in order to cover the chocolate stick. Place a second stick along the rolled edge
5
Keep on rolling the pain au chocolat in the same direction so that it gets its typical shape
6
Place the pains au chocolat with the seam down on a parchment-lined pan and flatten them slightly by pressing them gently with your hand
7
Beat the egg and egg yolk together and brush the pains au chocolat with this mixture
8
Let the pains au chocolat proof at room temperature for around one hour and a half or until doubled in size
9
At the end of the proofing phase, brush them again with the egg wash
10
Bake at 180°C for around 12-15 minutes or until golden brown. Let cool down completely before serving.

More Posts Like This One

Recipe: Croissant dough

February 9, 2015

Recipe: Croissants

February 15, 2015

Recipe: Brioche dough

June 1, 2014

Puff pastry – Pâte feuilletée

December 10, 2012
ButterChocolateCroissantCroissantsDétrempeDoughFermentationFoldingFranceFrenchLaminatedLaminated doughsPain au chocolatPains au chocolatPastry academyViennoiseriesYeast
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2 Comments

  • Nhat Ha
    January 10, 2018 5:40 am

    This is one of my favorite desserts! I cannot wait to make this <3

    Reply
  • Nhat Ha
    January 10, 2018 5:40 am

    One of my favorite desserts! I cannot wait to make this <3

    Reply

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WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

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