Home Bakery – Pain au Chocolat

I’ll be honest with you – it takes a while to make these. Not really the effort, more of a waiting game. But at the end, it’s worth it. Personally I am not a biggest fan of a dry pain au chocolat, which you usually get in most super markets and coffee shops. Unless you go to a bakery in the morning. But if you don’t do that, stick with me. I will try to make this as easy as possible and the next morning you can surprise your partner or even the whole family with a bakery smell and fresh pastries.

I would recommend starting not later than 5pm as you will have to leave the dough overnight.

Servings: 8-10 Pastries

Time: Preparation 4 hours; Overnight refrigeration; Prooving 1 hour

Baking: 18min at 200 Degrees Celsius

Ingredients:

  • 500g White Flour
  • 7g One sachet of yeast
  • 130ml Oat milk (or any you prefer)
  • 130ml Water (room temperature)
  • Pinch of salt
  • 60g Granulated Sugar
  • 30g Butter (softened)
  • 250g Butter (Cut into 5 long 1cm slices)
  • 1 egg (beaten)
  • 160g Chocolate (Dark 70%)

Process:

  1. In a deep bowl add flour, yeast, sugar, pinch of salt and mix all together. Add oat milk, water and softened butter and mix until all the flour is gone. Make a ball of dough and cover it with cling film. Place it in the fridge for 1 hour.
  2. While waiting, place the butter sticks on a parchment or baking paper and cover it with another sheet. It should form a square shape (will explain in the next step). Use a rolling pin and even out the butter. Place it in the fridge to keep it cold.
  3. After 1 hour, take out the butter and the dough. Use some flour for your workspace and then using a rolling pin create a square shape that would be twice the size in comparison to your butter shape. Place the butter in the middle and using all 4 sides enclose the butter. Roll the dough a few times length wise, then place it on the tray and refrigerate for another 45 min.
  4. After 45min, using a rolling pin stretch out the dough into a long shape and then fold both ends on top of each other. You should have the same shape as when you have taken out of the fridge. This allows creating the pain au chocolat layers and spreading the butter. Place it in the fridge for another 45min.
  5. Repeat no.4 in total of 3 times and leaving to rest 45min in the fridge in between stages.
  6. After that re-use the old cling film and cover up the dough. Leave it overnight. (Told you – waiting…)
  7. In the morning, cut the dough in half (for 4-5 pastries) and you can freeze the rest for later. (When re-using the dough put back in the fridge overnight to defrost)
  8. Using a rolling pin, make an elongated shape. Don’t worry if the dough is thin, it will rise. Use a knife to cut uneven sides to make it straight.
  9. Mark 4-5 even sections horizontally and using the chocolate cover the whole length of the section (see the picture below).
  10. Mix one egg in a bowl and using a brush form a thin layer over the pastries. (Put the rest of egg wash in the fridge)
  11. Leave them at the room temperature for another hour to rise.
  12. After 1 hour, use the egg wash to for another thin layer.

Baking:

You are almost there. I promise. Pre-heat the oven to 200 degrees Celsius (at least 10min) and bake for 18min.

Let it cool for about 30min and it’s all yours. The buttery flavour, the flakiness and the chocolate will make it worth the effort. Your house will smell like a true bakery.

Just one last point: everyone have a different type of oven. I am using a basic ikea oven, which has an uneven heat distribution, but it works. It takes a few times to get it right, but make sure you don’t open the oven and leave it closed for 18min.

So make yourself a coffee and appreciate the achievement you’ve made.

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