Pain Au Chocolat Recipe
Preparation:
Weigh all your ingredients following the recipe order and place them into the mixing bowl (except butter)
Make sure water is as cold as possible
Shape your butter to a square (16cm square) and place in the fridge
Mixing:
Place the hook and mix on slow speed for about 7/8 minutes or until the dough combine then mix on second speed until smooth (around 2/3 minutes)
Refrigerate:
Roll up the dough to a rectangular shape (16cm width, same as your butter and 40cm length), place into a plastic bag on a baking tray then place it in the fridge overnight or until cold and ready to use
Lamination:
Take the dough out of the fridge then start rolling until you have enough dough to cover the butter (dough should meet but not overlap)
Apply one book turn followed by a single turn, cover the dough and place it back in the fridge to rest for up to 45 minutes
Shaping:
Final stage: roll up the dough to 4/5mm thick then cut strips of 13cm which will be cut to rectangles with a base of 9cm (length of the chocolate batton)
Place the base in front of you, place 2 bars of chocolate (approximately 10gr in total) then roll and place the tail underneath to make sure that the pain au chocolate stays where you’ve placed it, seam down
Place on baking trays using baking paper, egg wash and place in the proofer
Last Fermentation:
It will take up to 2.30 hours at 24 degrees with 72% humidity so proofing time will be depending on temperature, amount of yeast and humidity
Baking:
Take trays out of the proofer, egg wash again
Place trays in a pre-heated oven (200 degrees for deck oven, 180 degrees for ventilated / fan oven) and bake until you get a lovely golden brown crust, this should take approximately 16 minutes depending on product size and oven strength
Ingredients
Directions
Preparation:
Weigh all your ingredients following the recipe order and place them into the mixing bowl (except butter)
Make sure water is as cold as possible
Shape your butter to a square (16cm square) and place in the fridge
Mixing:
Place the hook and mix on slow speed for about 7/8 minutes or until the dough combine then mix on second speed until smooth (around 2/3 minutes)
Refrigerate:
Roll up the dough to a rectangular shape (16cm width, same as your butter and 40cm length), place into a plastic bag on a baking tray then place it in the fridge overnight or until cold and ready to use
Lamination:
Take the dough out of the fridge then start rolling until you have enough dough to cover the butter (dough should meet but not overlap)
Apply one book turn followed by a single turn, cover the dough and place it back in the fridge to rest for up to 45 minutes
Shaping:
Final stage: roll up the dough to 4/5mm thick then cut strips of 13cm which will be cut to rectangles with a base of 9cm (length of the chocolate batton)
Place the base in front of you, place 2 bars of chocolate (approximately 10gr in total) then roll and place the tail underneath to make sure that the pain au chocolate stays where you’ve placed it, seam down
Place on baking trays using baking paper, egg wash and place in the proofer
Last Fermentation:
It will take up to 2.30 hours at 24 degrees with 72% humidity so proofing time will be depending on temperature, amount of yeast and humidity
Baking:
Take trays out of the proofer, egg wash again
Place trays in a pre-heated oven (200 degrees for deck oven, 180 degrees for ventilated / fan oven) and bake until you get a lovely golden brown crust, this should take approximately 16 minutes depending on product size and oven strength
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