Pains au chocolat
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6 rates
Preparation : 20 min
Cooking : 20 min
Total time : 3 h 40 Rest : 3 h
Equipment
Baking brush
6 pains au chocolat
65 ml of semi-skimmed milk
2 tsp of fresh baker's yeast
250 g of plain flour
25 g of sugar
1 tsp of salt
150 g of cold butter
1 egg yolk
60 g of bars of chocolate (12)
Associated products
RECIPE STEPS
1
Add the milk, 70ml water and the yeast into the metal bowl and run the programme.
- 65 ml of semi-skimmed milk
- 2 tsp of fresh baker's yeast
Expert
02:30 / 3 / 37°C
2
Add the rest of the ingredients, in the order that they are listed, and run the programme.
- 250 g of plain flour
- 25 g of sugar
- 1 tsp of salt
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute. If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Remove the dough from the metal bowl and place it into a deep dish.
Cover with a damp cloth and leave to rest for 1 hour 30 minutes at room temperature and away from draughts.
5
Knock back the dough and leave it to rest in the fridge for 1 hour 30 minutes.
6
Preheat your oven to 175°C. On a floured work surface, roll out the dough to a rectangle measuring 15cm x 60cm.
Cut 50g butter into thin slices about 1mm thick. Place the butter slices over half of the dough (15cm x 30cm).
- 150 g of cold butter
7
Fold the dough half without the butter over the section with the butter and roll it out using a rolling pin.
Give the dough a quarter turn, flip it over (bottom on top) and then flatten it again by rolling the dough out until it measures 15 cm x 60 cm.
8
Flour the top of the dough, fold it in half and place it in the refrigerator for 30 minutes.
Repeat the process two more times.
- 150 g of cold butter
9
On a floured work surface, roll out the dough so that it is about 21cm wide by 3mm thick.
Trim all of the sides to get straight edges.
10
Cut out rectangles measuring 12cm x 15cm. Place two chocolate bars 1cm from one of the small edges and roll up the dough.
Brush them with a beaten egg yolk and bake for about 20 minutes. The pains au chocolat are baked when they have turned a golden brown colour.
- 60 g of bars of chocolate (12)
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