Pain au Chocolat

What is there not to love about this buttery & chocolaty pastry, when warm & served with coffee it is pure bliss. That said, if you keep buying this stuff all the time you will left broke & overweight but on the flip-side your baker’s bank stash will be ample. So it was for purely economic reasons that I had to figure out how to make this pastry for myself. I trawled the interwebs & my cookbooks for ideas, and adapted the recipe below from all the info I got. In the end, I saved some money, learnt that making a laminated dough is tedious work and satiated my sweet tooth.

“Quick” Recipe for Petit Pain au Chocolat

  • 250 grams all purpose flour.
  • 115 mls water.
  • 125 grams unsalted butter.
  • 25 grams caster sugar.
  • 80 grams chocolate bar.
  • 5 grams salt.
  • 5 grams(1tsp) instant yeast.

Pain au Chocolat

  1. In a large bowl combine flour, sugar, salt & yeast.
  2. Add water to the dry ingredients, combine well to form a dough.
  3. Cover the bowl & let in rise/ferment overnight in the fridge.
  4. Next day, knock down the dough. Form into a ball.
  5. Dust working surface with a little flour. Roll out four flaps, creating an envelope.
  6. Flatten the cold butter by bashing it with a rolling pin, form the butter into a flat square.
  7. Place the butter in the centre of dough envelope, close the flaps over the butter.
  8. Using a rolling pin, roll the dough to seal the flaps together.
  9. Roll out the dough into a long rectangle.
  10. Fold the dough into thirds as if you are folding a letter. This is the first turn, cover the dough with plastic wrap & refrigerate for one hour.
  11. After an hour, roll out the dough into a long rectangle then fold into thirds as if you are folding an letter. This is your second turn. Roll out the dough again into another long rectangle, fold into thirds like a letter and complete the third turn. Refrigerate the dough for another hour.
  12. After an hour, roll out the dough into long rectangle, turn the dough 90 degrees so that the long edge is parallel to you.
  13. Cut 6 cm strips of the dough, you should yield about 11 strips.
  14. Break chocolate bar into 11 small pieces.
  15. Place chocolate piece at the bottom of each strip. Roll the strips tightly, place on baking tray seam side down.
  16. Brush with egg wash, made from one beaten egg & a pinch of salt.
  17. Proof in oven with pilot light on for 90 minutes.
  18. Take out the pain au chocolat from oven, preheat oven for 10 minutes at 220 degree celsius.
  19. After the 10 minutes, place baking tray in oven & bake the pain au chocolat for 15 minutes.
  20. Take them out from oven & cool on wire rack for about 15 minutes.
  21. Enjoy!!!!

Pain au Chocolat