Pain au chocolat (chocolate croissant pastry)

Name: Pain au chocolat (chocolate croissant pastry)
Total time: 4 h
Yield: 10 pieces
Cuisine: French
Ingredients: 500 g strong bread flour; 10 g salt; 60 g granulated sugar; 20 g fresh yeast (or 7 g dried); 150 ml lukewarm milk; 150 ml lukewarm water; 300 g cold, good-quality butter (at least 82% fat) for laminating; 20 dark chocolate batons (or 100 g dark chocolate broken into sticks); 1 egg and 1 tbsp milk for glazing

Time: 4 hr (about 1 hr hands-on) (about 1 h hands-on)10 piecesapprox. 340 kcal / serving (estimated)approx. 7 g protein / serving

Pain au chocolat (chocolate croissant pastry) (illustration)

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Ingredients

500 g strong bread flour
10 g salt
60 g granulated sugar
20 g fresh yeast (or 7 g dried)
150 ml lukewarm milk
150 ml lukewarm water
300 g cold, good-quality butter (at least 82% fat) for laminating
20 dark chocolate batons (or 100 g dark chocolate broken into sticks)
1 egg and 1 tbsp milk for glazing

Method

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Stir the yeast into the lukewarm milk and water with a pinch of sugar and leave for 10 minutes until frothy.
Mix the flour, salt and sugar in a large bowl, pour in the yeast liquid and knead for 5-6 minutes into a smooth, elastic dough (don't overwork it, or it will be hard to roll).
Cover and leave to rise at room temperature for 1 hour, then flatten it, wrap in cling film and chill for at least 1 hour (or overnight).
Put the cold butter between two sheets of baking paper, beat it with a rolling pin and flatten it into a square of about 18×18 cm, then return it to the fridge — the butter and dough should be similarly cold and pliable.
Roll the dough out on a floured surface into a square of about 26×26 cm, put the butter slab in the middle turned 45°, fold the corners of the dough over it like an envelope and pinch them together.
Roll it into a long rectangle of about 20×60 cm, then fold it in three like a letter (the first 'tour'). Wrap in cling film and chill for 30-45 minutes.
Repeat the rolling and folding in three twice more, turning the dough 90° each time and chilling for 30-45 minutes after each turn. If the butter threatens to break through the dough, chill it again straight away.
After the last chill, roll the dough into a rectangle about 4 mm thick and cut it into 8×12 cm rectangles.
Put a chocolate baton along the shorter edge of each rectangle, fold the dough over once, add the second baton, then roll up completely; place seam-side down on a tray lined with baking paper.
Cover and leave to rise somewhere no warmer than 26 °C for 1.5-2 hours, until doubled.
Preheat the oven to 195 °C and brush the pastries with the egg and milk.
Bake for 16-20 minutes until deep golden. Cool on a rack and serve lukewarm, while the chocolate is still soft.

A Receptnaptár original recipe. Calories and protein are estimated.

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