Pain au chocolat - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Medium
Ingredients
- 500 g Very strong white bread flour
- 1 tbsp Salt
- 1 Easy bake yeast sachet (7g)
- 75 g Unrefined golden caster sugar
- 270 ml Water
- 350 g Butter (unsalted)
- 250 g Plain chocolate (70% cocoa)
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1
Mix together the flour, salt, sugar, yeast and water in a mixing bowl to form a firm dough. Knead for 10 minutes by hand or 5 minutes in an electric mixer bowl using a dough hook.
For this step you'll need:
- 500g Very strong white bread flour
- 1 tbsp Salt
- 1 Easy bake yeast sachet (7g)
- 75g Unrefined golden caster sugar
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2
Remove the butter from the fridge and warm very slightly so that it can be flattened out into a rough rectangle about 1-2cm thick.
For this step you'll need:
- 350g Butter (unsalted)
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3
Roll out the dough into a rectangle roughly three times the size of the butter.
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4
Place the butter on top of the dough, making sure it only covers two-thirds of it.
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5
Fold the third of the dough that’s not covered by the butter over the butter-covered dough. You will be left with a third of the butter-covered dough exposed. Fold that back onto the dough, layering the dough and the butter.
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6
Roll the butter and dough layers with a rolling pin to press them down. Cover and chill in the refrigerator for 15 minutes.
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7
Take the dough butter mix out of the fridge, place the short end towards you and roll out the dough into a rectangular shape, approximately 15mm thick. Repeat the folding process, cover with cling-film and chill in the refrigerator for 15 minutes.
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8
Repeat the folding and chilling process two more times so that you have rolled and folded 4 times. Wrap loosely in cling film and chill in the fridge for a couple of hours or overnight. Roll out the chilled dough to a large rectangle the thickness of a pound coin.
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9
Cut the dough into 12 x 12cm squares.
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10
Using a sharp knife, cut the chocolate into 12 lengths (don’t worry if it shatters a little). Arrange a row of chocolate along one edge of each piece of dough and roll the dough over forming a sausage.
For this step you'll need:
- 250g Plain chocolate (70% cocoa)
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11
Place the pain au chocolat on a baking sheet lined with greaseproof paper. Cover with oiled cling film and leave to prove for 1 hour.
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12
Preheat the oven to 220°C (fan 200°C, gas mark 7). Bake the pain au chocolat for 15-20 minutes until risen and golden. Serve warm.