Ingredients

4 1/2 cup (2.2lb/1kg)flour

1/2 cup (2oz/60g) fresh cold yeast

2 1/4 cup (19.5fl oz/550ml) milk

1/4 cup (1oz/30g) custard sugar

1 tbsp (0.5oz/17g) salt

2 cups (14oz/400g) cold butter

Genauva dark chocolate gems

Water

1 egg

Important Tips

Measure everything exactly

Let the first dough cool down in the freezer (step 2)

Use cold butter to fold

If you have no time to make the dough, just buy the dough in the store and start from cutting a piece of the dough and roll out until 0.1in (2mm), cut 3-by-7-inch rectangles step.

 

Pain Au Chocolat

Pain au chocolat

Pain au chocolat recipe

Preparation

  • Start with the dough (you can do it by hand or with the standing mixer with a dough hook)
  • Take the flour, and mix the yeast, milk, sugar and salt. Add 1/2 cup (4oz/100g) cold butter in chunks.
  • Now take out of the mixing bowl and knead the dough firmly by hand on the countertop
  • Put it in the freezer for about 10 min to cool down
  • Take the dough out of the freezer and roll out..
  • Lay in the middle on the dough 3/4 cup (5.5oz/150g) cold butter in chunks (butter as cold as the dough)
  • Fold the left side of the dough over the butter to cover. Put 3/4 cup (5.5oz/150g) of cold butter on the folded side and fold the right side to cover the butter. This makes the dough crispy. Roll out the dough, and fold in 3 again. Roll out again and fold in 2 this time. Let it rest in the fridge for a few hours.
  • Cut a piece of the dough and roll out until 0.1in (2mm), cut 3-by-7-inch rectangles.
  • Line baking sheets with parchment paper
  • Place the rectangles on the baking sheet (leave enough room to let them rise).
  • Put the chocolate gems on the rectangles and form a line, roll the dough tightly, starting from the short end.
  • Before you get to the end use a bit of water and glue along the last edge
  • Put the last edge underneath
  • Brush a little whisked egg on top
  • Cover with plastic foil and let them rise on a warm spot until they are doubled in size. (put some glasses or cups under the foil to prevent sticking on the dough
  • Preheat the oven until 400°F (200°C)
  • Uncover and remove the cups. Brush with the remaining egg mixture
  • Bake about 15 minutes until puffy and gold.

Comments, questions and tips

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