Just the mention of the name conjures up French breakfast with fresh coffee and pastries, warm from the oven, with delicious melted chocolate. For pain au chocolat with a bit more depth of flavor and slightly darker color, substitute 1/2 cup (53g) medium rye flour for 1/2 cup of the all-purpose flour called for. 9 ounces bittersweet (or semisweet chocolate, coarsely chopped). Semi-sweet or bittersweet chocolate pieces are added to the narrow end of the rectangle. Recipes and reviews for the latest in kitchen accessories. Fold and cut each square into a diamond-shaped “basket;” check out this video (start at :33) to see how. Let your chocolate croissant rise for 1 hour at room temperature. Roll the dough gently and place on a baking sheet with the seam down. Alternatively, you can freeze the croissant dough, and then unfreeze your dough and continue making your pain au chocolat. Fill each with 1 to 2 tablespoons orange-infused pastry cream, and top with a few pitted sour cherries (frozen/thawed is your best bet). Fold that third of the dough over the chocolate, toward the center. 2020 Just before baking, brush the egg/salt glaze over the tops of the rolls. Add the To make Chocolate-Cherry-Orange Danish: Add 50g (a slightly heaped 1/2 cup) cocoa powder (natural or Dutch-process) to the dough in step 2. Roll the dough into a 10" x 20" rectangle. Add the remaining flour and stir until the dough pulls away from the side of the bowl. There are simple steps, and the dough has to rest a lot so the time at the counter is much less than you think. Roll your pieces a bit thinner to stretch out the dough a bit more to lengthen it. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water, and mix the dough on medium speed for about 2 minutes. Roll the dough into an 8” x 24” rectangle, trimming the sides so they’re straight and neat. Now you can freeze your pain au chocolat. ), The Spruce Eats uses cookies to provide you with a great user experience. To make the dough: In a large mixing bowl, stir together the water, sugar, 2 cups of the flour, yeast, salt, and butter. Roll out your dough until it’s about 1/2 cm in thickness. Let them sit at room temperature for 1 hour. Croissant dough uses butter to laminate the dough and have 81 layers of butter in total. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Of course, I can never go wrong with pain au chocolat when I buy my daily 20 euros worth of pastries! Before baking your pain au chocolat, you can prep them by rolling them out, adding chocolate, and rolling them up. Gather the ingredients. Dissolve the yeast in the warm water for 5 minutes. List of Every Ingredient and Tool You Need to Make Macarons, 37 Tea Time Sweets to Serve for Afternoon Tea. King Arthur Baking Company, Inc. All rights reserved. Cut into pieces that are 2” x 5” rectangles. Place the butter in the center of the dough at a 45° angle; it'll look like a diamond inside the square. Allow it to rest at room temperature for 30 minutes. https://www.epicurious.com/recipes/food/views/petits-pains-au-chocolat-109374 By using The Spruce Eats, you accept our, 5 French Christmas Breakfast Pastry Recipes, Tsoureki: a Traditional Greek Easter Bread, Ultimate Cinnamon Rolls With Vanilla Frosting, 12 Recipes for a Classic French Breakfast. Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 8 hours (or up to 24 hours, until you're ready to use it). Then, it’s thinned and stretched a bit. This recipe may look daunting, but be assured, it isn't. To assemble the rolls: Remove the dough from the refrigerator, place it on a lightly floured surface and roll it into a 12" square. Remove from the oven and cool on a rack. When I’m not in the kitchen I’m travelling, on a trail walk, or curled up with a vanilla latte and a good book. Cut the dough into 12 squares (4” x 4”). Place your frozen pain au chocolat in the fridge to thaw. Store any leftover rolls, well wrapped, at room temperature for several days; freeze for longer storage. Cover and let rise in a warm place until they're light and puffy looking, about an hour. Once it’s all rolled out, it’s cut into rectangular pieces. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to shape without sticking. Remove once fully cooked and place them on a wire rack to cool. Bake the pastries as directed in the recipe above. It uses just two ingredients, chocolate … Place the dough in a lightly greased bowl, cover, and let rise for about an hour, until puffy. Dissolve the yeast in the warm water for 5 minutes. Using a sharp knife, cut the dough crosswise into 12 rectangles. They're a favorite of French children (and those of us who never grew beyond that stage) as they stop into their neighborhood boulangerie on the way to school. Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape. I make all of my food creations in my home in Chilliwack, BC, Canada. I started my love of baking helping my grandma bake shortbread and muffins. Pain au Chocolat is the chocolate version of the croissant. King Arthur Unbleached All-Purpose Flour - 3 lb. Wrap the dough in lightly floured plastic wrap and refrigerate it again for an hour. To finish your pain au chocolat: Remove the dough from the refrigerator, cut it in half and return one half to the refrigerator. Her expertise is in French cuisine, which she writes about and teaches. I’m a baker, cook, gardener, jeweler, and love to do anything craft related. Pain au chocolat is actually the same as a chocolatine. To make Chocolate-Cherry-Orange Danish: Add 50g (a slightly heaped 1/2 cup) cocoa powder (natural or Dutch-process) to the dough in step 2. After an hour at room temperature, refrigerate the dough (in its covered bowl) for 8 to 16 hours; overnight is your best bet. Mix until fairly evenly blended. Place, seam side down, on a lightly greased or parchment lined baking sheet. Note: The dough for these rolls rests in the refrigerator several times along the way; read through the entire recipe before you start, in order to create your plan of attack. Lightly knead the dough and form it into a ball, making sure not to over-knead it. As an Amazon Affiliate, I earn from qualifying purchases. Why does butter temperature matter in pastry? Store any leftovers in the refrigerator. If you overfill them, you’ll have a huge mess to clean on your baking pan. Bake the rolls for 18 to 20 minutes, until golden brown. Fold one third into the center, then the opposite third over the first, like you were folding a business letter; this is called a letter fold. Preheat the oven to 400 F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. I’ve been an avid cook since taking foods in high school. Arrange each finished pain au chocolat on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Mix together 1 egg and a couple of tablespoons of milk. Pain au chocolat , also known as chocolatine (pronounced [ʃɔkɔlatin] (listen)) in the south-west part of France and in Quebec, is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre. Get our cookbook, free, when you sign up for our newsletter. As a result, I created the easiest vegan pain au chocolat recipe. You can use Nutella as a filling, but don’t be too heavy on the filling. The rectangle is rolled up, given an egg wash, and baked. Simply place all of the ingredients in the bucket, select dough or manual, and press start.). They will freeze well for up to 1 month. Cut each of the three sticks in half lengthwise and place all six pieces on a floured piece of waxed paper or plastic wrap. (The dough can be prepared to this point in a bread machine with at least a 1 1/2 pound capacity. Cover it loosely and allow it to rise for 40 minutes. For the pear and chocolate filling. Pain au Chocolat is the chocolate version of the croissant. Brush the egg mixture onto your pain au chocolat. You don't want to over-knead it at this point, since it's going to spend a considerable amount of time rising. Then roll the butter out until it's about 8" x 8". Form dough into a ball and loosely cover it with plastic wrap. Once it’s all rolled out, it’s cut into rectangular pieces. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Als Pain au chocolat werden in Frankreich zwei Gebäcke bezeichnet: Roll the other half out until it's a generous 8" x 24". Press down on the tops of the rolls to flatten them into a rectangle shape. Place one or two pieces of chocolate at one end of each piece and roll it up into a tube. Turn the dough out and knead it until it just starts to smooth out. Use Puff pastry, frozen croissant dough, or fresh croissant dough. But they are rarely vegan so my mom and other vegans in my life can’t enjoy! Repeat with the remaining dough. Dust lightly with powdered sugar using a sifter. For pain au chocolat with a bit more depth of flavor and slightly darker color, substitute 1/2 cup (53g) medium rye flour for 1/2 cup of the all-purpose flour called for. Arrange 2 teaspoons of chopped chocolate across one of the short ends of the rectangle. Semi-sweet or bittersweet chocolate pieces are added to the narrow end of the … (Nutrition information is calculated using an ingredient database and should be considered an estimate. Once they are fully thawed, you’re ready to egg wash them and bake in the oven. Fold the four flaps of dough into the center to enclose the butter, pinching them together as best you can. Pain au chocolat translated means bread of chocolate or chocolate bread. Cover and let rise in a warm spot (not over 80°F) for 1 to 2 hours, until puffy. Depending on which area you are in France, they will call the dessert a Pain au chocolat, or a chocolatine. Turn the dough 90°, roll it into a 10" x 20" rectangle again, and do another letter fold.