BREAD PROJECT: #27- PAIN AU CHOCOLATThursday, July 25, 2013
Just like bread #26 Croissants they take time, patience and butter but you get the added bonus of melted chocolate goodness hidden inside the layers of flaky goodness. I would always use the very best chocolate that you enjoy eating. I went for a dark Swiss chocolate with sea salt but feel free to add whatever chocolate you like eating.
- 625 g strong bread flour
- 12 g salt
- 75 g sugar
- 20 g dried yeast
- water, for mixing
- 500 g butter, chilled
- 1 egg, beaten
- 10 x pieces of good quality chocolate (I used Swiss dark chocolate with sea salt)
- Place the flour, salt, sugar and yeast in a large mixing bowl. Using a wooden spoon, slowly mix in a little water until the mixture forms into a pliable dough
- Place the dough on a floured surface and knead well until it feels smooth.
- Return the dough to the bowl, cover and chill in the refrigerator for 30 minutes.
- Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 60cm by 30cm.
- Roll out the chilled butter into a rectangle about 1cm thick, around 20cm by 30cm.
- Place the butter rectangle in the centre of the dough rectangle, so it covers around two thirds of the dough.
- Fold the remaining dough third over the butter layer, so that the dough is now in 3 layers.
- Return the dough to the refrigerator to chill for 30 minutes.
- Scatter some more flour over your table and roll out the dough to a rectangular shape, around 60cm by 30 cm.
- Repeat the folding process, then return the dough to the refrigerator for 30 minutes.
- Repeat this process of folding and chilling two more times, then wrap the dough in cling film and set it aside to rest for an hour or overnight.
- Using a rolling pin, roll out the rested dough to 8mm thickness.
- Cut the rolled out dough into squares, each square 12cm by 12cm.
- To make each pain au chocolat, place a piece of chocolate on the base of a dough square and fold the pastry over the chocolate, forming a sausage shape.
- Flatten each sausage shape by hand and brush with the egg wash.
- Place the pain au chocolat on a baking sheet lined with greaseproof paper. Set aside to rest for 1 hour.
- Preheat the oven to 200°C/gas 6.
- Bake the pain au chocolat for 15 minutes until risen and golden.