Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pain au chocolat. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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! To finish your pain au chocolat: Remove the dough from the refrigerator, cut it in half and return one half to the refrigerator. Beautiful homemade croissants, each containing a bar of high-quality dark chocolate, make for an impressive and indulgent addition to a breakfast spread.

Pain au Chocolat is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Pain au Chocolat is something which I have loved my whole life.

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

The ingredients needed to make Pain au Chocolat:

1. Prepare For dough
2. Get 500 grams flour
3. Make ready 50 grams sugar
4. Take 30 grams yeast
5. Take 1 cup milk
6. Prepare 1 tsp vanilla
7. Make ready 1/3 oz salt
8. Prepare 15 grams honey
9. Take For paste
10. Prepare 200 grams margarine
11. Get 25 grams flour
12. Prepare For filling
13. Get 24 individual dark/milk chocolates

To make either traditional pain au chocolat or a brioche/hazelnut variant, follow the. 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.

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.

I only changed the amount of chocolate used to fill the croissants. Pain Au Chocolat updated their cover photo. An easy take on the breakfast classic. You won't need pastry skills for this pain au chocolat recipe. Mettre les pains au chocolat sur une plaque en prenant soin d'appuyer un peu avec la main pour ne pas qu'ils se déroulent en gonflant.

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