Easiest Way to Make Favorite Pain au Chocolat

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pain au chocolat. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pain au Chocolat is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Pain au Chocolat is something which I’ve loved my whole life.

Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home with this recipe and video tutorial! Here's a quick and easy recipe for pain au chocolat (chocolate croissants). To finish your pain au chocolat: Remove the dough from the refrigerator, cut it in half and return one half to the refrigerator.

To begin with this particular recipe, we have to prepare a few components. You can cook pain au chocolat using 13 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Pain au Chocolat:

1. Make ready For dough
2. Prepare flour
3. Make ready sugar
4. Prepare yeast
5. Prepare milk
6. Make ready vanilla
7. Get salt
8. Take honey
9. Make ready For paste
10. Get margarine
11. Take flour
12. Take For filling
13. Take individual dark/milk chocolates

Before starting this Pain au Chocolat recipe, make sure you have organised all the necessary ingredients. Tip the flour in the stand mixer recipient. Pain au chocolat is a classic French pastry that's often sold alongside croissants and is delicious when eaten hot. To make either traditional pain au chocolat or a brioche/hazelnut variant.

Steps to make Pain au Chocolat:

1. For dough: combine all ingredients on table and knead until elastic and homogeneous.
2. For paste: combine margarine with flour and form a rectangle. Save.
3. To work on dough, you need a cool place, no heat in the kitchen and nothing cooking nor oven on.
4. Roll dough on a lightly floured surface in the form of a cross and place the paste in the middle. Fold each extremity over the spread block to form a kind of package.
5. With a rollin pin press down lightly on the "package". After procede to roll dough in one direction to form a rectangle.
6. Fold the extremity opposite to you and then the one on your side to form another package. (Only fold, dont roll)
7. Turn package 90° and repeat step 4 and 5. This is the second folding. Place package in the fridge for 20 minutes.
8. Repeat steps 5, 6 and 7. This would complete 4 folds. Place in fridge another 20 minutes.
9. For the third time, repeat steps 5, 6, and 7. This would make 6 folds.
10. After the last 20 minutes, remove dough from fridge, roll dough in 1/2cm of thickness. Cut and roll 24 rectangles of around 10 by 6 cms.
11. Place a chocolate in the middle of each rectangle then let rectangles cool for about 2 hours.
12. Preheat oven on 200°C or 392°F
13. Remove from fridge and roll each rectangle with chocolate in the middle.
14. Paint each rectangle with a mixture of 1 whisked egg.
15. Bake until lightly tanned.

Pain au chocolat is a classic French pastry that's often sold alongside croissants and is delicious when eaten hot. To make either traditional pain au chocolat or a brioche/hazelnut variant. I've tried to make Pain au Chocolat before with other recipes but they were too buttery and too much hassle. I only changed the amount of chocolate used to fill the croissants. Pain Au Chocolat updated their cover photo.

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