Thursday, 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)



  1. 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
  2. Place the dough on a floured surface and knead well until it feels smooth.
  3. Return the dough to the bowl, cover and chill in the refrigerator for 30 minutes.
  4. Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 60cm by 30cm.
  5. Roll out the chilled butter into a rectangle about 1cm thick, around 20cm by 30cm.
  6. Place the butter rectangle in the centre of the dough rectangle, so it covers around two thirds of the dough.
  7. Fold the remaining dough third over the butter layer, so that the dough is now in 3 layers.
  8. Return the dough to the refrigerator to chill for 30 minutes.
  9. Scatter some more flour over your table and roll out the dough to a rectangular shape, around 60cm by 30 cm.
  10. Repeat the folding process, then return the dough to the refrigerator for 30 minutes.
  11. 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. 
  12. Using a rolling pin, roll out the rested dough to 8mm thickness.
  13. Cut the rolled out dough into squares, each square 12cm by 12cm.
  14. 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.
  15. Flatten each sausage shape by hand and brush with the egg wash.
  16. Place the pain au chocolat on a baking sheet lined with greaseproof paper. Set aside to rest for 1 hour.
  17. Preheat the oven to 200°C/gas 6.
  18. Bake the pain au chocolat for 15 minutes until risen and golden.



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    1. Yum! These look so delicious! Thanks so much for the recipe! The hidden chocolate inside is perfect!



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