Pain Au Chocolat

Pain au Chocolat, also known as chocolate croissants, are delightful pastries that feature flaky, buttery layers of dough wrapped around squares of rich dark chocolate. Originating from France, these treats are a popular choice for breakfast or as a sweet indulgence throughout the day. The combination of crispy, golden pastry and gooey melted chocolate creates a heavenly taste and texture.

INGREDIENTS:

• 450g/1lb strong plain flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried yeast
• 25g/1oz lard
• 1 egg, beaten lightly
• 225ml/8fl oz hand-hot water
• 175g/6oz butter, softened
• Beaten egg, to seal and glaze
• 100g/4oz dark chocolate (at least 70% cocoa solids), broken into 12 squares

PREPARATIONS:

1. Lightly grease a baking tray.
2. In a mixing bowl, sift the flour and salt, then stir in the dried yeast.
3. Rub the lard into the flour mixture using your fingertips.
4. Add the beaten egg and enough hand-hot water to form a soft dough.
5. Knead the dough for about 10 minutes until it becomes elastic.
6. Roll out the dough on a floured surface to form a rectangle measuring 38 x 20cm/15 x 8in.
7. Divide the softened butter into three portions and dot one portion over two-thirds of the rectangle, leaving a small border around the edges.
8. Fold the rectangle into three by first folding the plain third of the dough over, then folding the other third. Seal the edges of the dough by pressing with a rolling pin. Give the dough a quarter turn, then re-roll and fold it again without butter. Wrap the dough and chill it for 30 minutes.
9. Repeat the buttering and folding process two more times, chilling the dough each time. Re-roll and fold the dough twice more without butter. Chill it for a final 30 minutes.
10. Roll out the dough to a rectangle measuring 45 x 30cm/18 x 12in, then trim it and halve it lengthways.
11. Cut each half into 6 rectangles. Brush the rectangles with beaten egg. Place a square of dark chocolate at the end of each rectangle and roll up the dough to form a sausage shape.
12. Press the ends together and place the pastries, seam side up, on the greased baking tray. Cover and leave them to rise for 40 minutes in a warm place.
13. Preheat the oven to 220°C/425°F/Gas mark 7.
14. Brush the pastries with beaten egg, then bake them for 20-25 minutes until they turn golden brown. Transfer them to a wire rack to cool. Serve the Pain au Chocolat warm or cold.

YIELD: Serves 6

SPECIAL INSTRUCTIONS:

• Ensure that the butter is softened and pliable for easy spreading during the layering process.
• Take care when folding and rolling the dough to maintain distinct layers and prevent the butter from melting into the dough.
• Be generous with the squares of dark chocolate for a delicious chocolate filling.
• Leave enough space between the pastries on the baking tray to allow for expansion during baking.
• Let the pastries rise in a warm place to ensure they become light and fluffy.
• Brushing the pastries with beaten egg before baking gives them a shiny glaze and helps seal the edges.

TIPS:

• Serve the Pain au Chocolat warm with a cup of coffee or tea for a delightful breakfast or snack.
• Dust the pastries with powdered sugar before serving for an added touch of sweetness.
• Customize the filling by using different types of chocolate, such as milk chocolate or white chocolate, according to your preference.
• Enjoy the Pain au Chocolat fresh out of the oven for the ultimate indulgence in warm, melty chocolate goodness.
• These pastries can be prepared in advance and frozen. Simply reheat them in the oven before serving for a quick and convenient treat.

In conclusion, Pain au Chocolat is a delicious pastry consisting of flaky, buttery layers of dough wrapped around squares of rich dark chocolate. These French treats are perfect for breakfast, as a sweet snack, or any time you crave a delightful combination of crispy pastry and gooey chocolate.

To prepare Pain au Chocolat, a yeast-based dough is made with flour, salt, yeast, lard, egg, and water. The dough is rolled out and layered with softened butter, then folded multiple times and chilled. This process creates the signature flaky layers in the pastry. The dough is then cut into rectangles, filled with dark chocolate squares, rolled up, and left to rise before baking.

Serve the Pain au Chocolat warm or cold, paired with a cup of coffee or tea for a delightful experience. The contrast between the crispy, golden pastry and the molten chocolate filling is simply irresistible.

With its delectable taste and enticing aroma, Pain au Chocolat is sure to impress and satisfy anyone with a love for pastry and chocolate. Enjoy these delightful pastries as a breakfast treat, a dessert, or simply as a sweet indulgence throughout the day.