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Pain Au Chocolat

Pain Au Chocolat



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Pain au chocolat is a French sweet pastry, corresponding to our saccottino. Along with croissant, in France it is one of the most common sweet pastries for breakfast. It is a square-shaped pastry made from semi-sweet puff pastry, with two sticks of chocolate inside.
Girls, I must tell you: in all my gastronomic "career", this is the puffed dough that has given me the most satisfaction ever. While I was cutting the pastry, and then I was assembling the rolls, making them grow and then baking them, I just couldn't help but gaze at the pastry: P At the first bite, Pain su chocolat reminded me of Paris and its boulangeries , what a desire to return! The preparation is a bit laborious but it's worth it, and then, you can do the effort once and freeze the sandwiches before the last leavening and have a supply in the freezer if necessary. I wish you a sweet Sunday and see you later; *

Method

How to make pain au chocolat

First, take the butter out of the fridge to soften it.
In a large bowl, mix together the yeast, sugar, milk and egg.

Add the flour and start kneading.

Then add the salt and continue to work until you get a homogeneous mixture. Shape into a ball and leave to rest, covered with plastic wrap, for about 30 minutes.

Put the butter at room temperature between 2 sheets of parchment paper, flatten it a little with a rolling pin and then roll it out to form a sheet. Then put it back in the fridge.

After 1 hour, take the dough and the butter again.
Roll out the dough into a more or less square sheet. Place the butter in the center of the pastry.
Close the 4 corners of the pastry on top of the butter, overlapping them.

Then gently roll out (so as not to break the dough and not to let the butter out) the dough giving it an elongated shape. Make the first fold: fold a third of the dough towards the center and fold the remaining dough over it. Wrap with cling film and place in the fridge to rest for 30 minutes.

Take the dough again, roll it out again into an elongated shape and redo the folds at 3. Put it back in the fridge for another 30 minutes.
Repeat this process a third time as well.

Take the dough and roll it out into a fairly thin sheet, giving it more or less a rectangular shape.

Adjust the edges with the knife (this extra dough, superimposed and slightly reworked, you can use it to make other rolls) and cut the dough into strips more or less 6-7 cm wide.

Divide the strips into smaller rectangles. Mine were more or less than 7x11cm.

At this point, if you look at the cutting sheet, you should be able to appreciate the sheeting.

Now start forming your pains au chocolat.
Cut the chocolate and compose the pieces to form bars of 6-7 cm.

Leaving a finger of dough free, place a first stick of chocolate on a rectangle. Wrap it with the dough left free, flatten the roll obtained slightly, place the second chocolate bar at the end of the roll and continue to roll up to wrap the second bar as well. Place the bag with the closure on the underside.

As they are ready, arrange the saccottini on a baking sheet lined with parchment paper. I recommend spacing them a lot from each other, even more than in the photo (I had to eliminate them in a row, once they grew up, because they were sticking together, so you leave at least 5-6 cm of space!), Because they will grow a lot during leavening and a little more during cooking.

Let rise for about 2 hours or at least until doubled.

Brush the Pain au chocolat with a little lightly beaten egg and sprinkle with sugar.

Preheat the oven to 200 ° C, in fan mode. Before baking, lower the temperature to 180C °. Cook for about 10 minutes or until golden brown.

Let it cool (if you can!: P) before serving your pain au chocolat.


Video: Pain au Chocolat. Rendez-vous à Paris (August 2022).