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Bakery
Pain au Chocolat
2 stepsRecipe Step by Step
Step01
Leavened Puff Pastry
500g Strong flour
12g Fine salt
60g Sugar
15g Invert sugar*
20g Live yeast
100g European-style butter
240g Whole milk
250g European-style butter
Mixing temperature: 82°F (52°C)
Mix all the ingredients (except the butter) at your mixer’s lowest speed until a firm dough forms.
Knead the dough for 8/10 minutes at the second lowest speed in a food processor until it starts to take on air and reaches 75°F (24°C). Roll into a ball and wrap with plastic.
Leave to rise at 35°F (2°C) overnight.
Place the butter over two-thirds of the dough.
Give the dough a single fold and a double fold, leaving it to rest in
the refrigerator for 30 minutes between folds.
Leave it in the refrigerator for 30 minutes to relax, then laminate and shape it.
Mix all the ingredients (except the butter) at your mixer’s lowest speed until a firm dough forms.
Knead the dough for 8/10 minutes at the second lowest speed in a food processor until it starts to take on air and reaches 75°F (24°C). Roll into a ball and wrap with plastic.
Leave to rise at 35°F (2°C) overnight.
Place the butter over two-thirds of the dough.
Give the dough a single fold and a double fold, leaving it to rest in
the refrigerator for 30 minutes between folds.
Leave it in the refrigerator for 30 minutes to relax, then laminate and shape it.
Step02
Cream Glaze
120g Egg yolks
30g Heavy cream 36%
Mix the ingredients together.
Assembly and finishing
28 dark chocolate bâtons petits pains 55%
Roll out the dough to a thickness of 3.5mm to make a rectangle of approx. 60cm × 34cm.
Cut it into 16cm × 8cm rectangles and shape the pains au chocolat so the chocolate sticks are covered over, taking care not to crush the puff pastry.
Place on a tray and leave to rise for 2 hours at 80/82°F (27/28°C).
Glaze and bake at 340°F (170°C) for approx. 18 minutes in a ventilated oven or 430°F (220°C) in a deck oven.