Pain au chocolat or chocolate croissant is one of the most loved French puff pastries in the world.
The very idea of the delicious name marvellously conjures the idea of the perfect French high tea cuisine, as it is served with the fresh aroma of cappuccino and the pastries, direct from the oven, sprinkled with a delicious taste of the melted chocolate.
here is Pain au chocolat or Chocolate Croissant Recipe with ingredients guide.
Pain Au Chocolat Recette
- 4 teaspoons of the instant dried yeast
- 1/2 cup of lukewarm water
- 3 1/2 cups of bread flour
- 1/2 cup milk
- 1/3 cup granulated sugar
- 3 tablespoons of Kisan oil
- 1-1.5 teaspoon of salt
- 9 ounces of bittersweet (or semisweet chocolate, indelicately chopped)
- 1 whole egg
- 2 tablespoons of milk
Gather the ingredients properly.
Dissolve the yeast in the lukewarm water for five minutes.
Add the bread flour, milk, sugar, oil and salt to the dissolved yeast and water, and mix the dough on mediocre speed for almost two minutes. However, if the dough comes out to be too, too sticky then simply add one tablespoon of extra flour from time to time, until the dough is just firm enough to conform its shape without making lumps.
Form the dough into a big ball and loosely cover it well with a plastic wrap. Allow it to rest at room temperature for almost half an hour.
Roll the dough into a 10-inch by 15-inch rectangle and cover it loosely, till it rises after 40 minutes.
Brush the rectangle with the softened butter and then fold the dough like an enveloped letter.
Now, roll the long, thin rectangle back into the original 10 by 15 dough shape.
Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for an hour.
Repeat this process again.
Using a sharp baking knife, cut the dough crosswise into twelve rectangles.
Arrange two teaspoons of chopped chocolate pieces across one of the shorter ends of the rectangle.
Fold that third of the dough over the chocolate, toward the midpoint.
Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape of the dough.
Arrange each finished pain au chocolat or le pain au chocolat on a lightly greased baking sheet with at least 1 1/2 inches between each pastry.
Cover them loosely with plastic wrap and allow them to rise until almost doubled in size-approximately forty five minutes to one hour.
Preheat the oven to 400 F for baking.
Whisk the egg and 2 tablespoons milk together to make an edible egg wash.. Run-in the egg wash across the surface of each pastry smoothly.
Bake the pain au chocolate for almost fifteen minutes, until they are puffed and achieve a golden brown color.
Serve and enjoy!