Baking Mad Monday: Pain Au Chocolat

It's Monday, so let's get Baking Mad with my friends from with a French classic.

For my Pain Au Chocolat, you'll need:

250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg

Method:

First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.

Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You must make sure the butter is completely wrapped-in.

Using the rolling pin roll the dough into a rectangle 20cmx50cm. Fold the dough in thirds lengthways, like a business letter. This completes the first “tour”.

Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book. Roll and repeat the operation and cover and place in the fridge for at least 30mins and then give the dough another 2 “tours", so you complete 4 “tours” in total.

Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick. Place the chocolate bar on the top and then roll them.

Place them on a buttered baking tray making sure to have the joint under the roll. With your hand flattened them gently. Cover and let to prove at room temperature for another 35/40 mins. Brush with the beaten egg and bake in a pre heated oven 180c for 25/30mn till golden brown.

Let to cool down before serving with a fresh coffee!

Happy Baking!

E x