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One of the most popular French delicacies is called pain au chocolat, which translates to "bread with chocolate." When the term is said, thoughts of a decadent French breakfast with hot pastries topped with melted chocolate and hot coffee come to mind. The simple exterior of the pain au chocolat conceals a world of delectableness inside: two chunks of dark chocolate that melt on your tongue are encased in buttery, light layers of flaky pastry. It combines the potent flavours of pure cocoa with croissant pastry made only from butter. Flavonoids and antioxidants in cocoa are good for your health.
Here's how you can make this recipe:
Ingredients
• 500 g flour
• 1 packet instant dry yeast
• 285 g cold unsalted butter
• 120 ml of milk
• 2 bars of chocolate (sweetened)
• 2 teaspoons of salt
• 120 ml of water
• 3 tablespoons unsalted butter, softened
• 50 g of sugar
• 1 egg, beaten
Method:
• Mix the flour, milk, sugar, salt, yeast, and butter in a sizable basin.
• Turn the dough out onto a spotless counter as soon as it begins to clump.
• Avoid over-kneading the dough as you lightly knead it and shape it into a ball.
• Refrigerate the dough for an hour, covered in plastic wrap.
• Place the chilled butter on a piece of parchment paper after cutting it into thirds.
• The butter should be rolled with a rolling pin before being placed on top of another piece of parchment. Roll the butter into a 7-inch (18 cm) square that is 12 inches (1 cm) thick, keeping the parchment paper on it. If necessary, cut the edges with a knife. Then, put the trimmings back on top of the butter and keep rolling the butter into a square.
• Refrigerate the butter layer after transferring it there.
• Lightly dust the counter before rolling out the dough. To create four quadrants, place the dough on the counter and roll it with the rolling pin once vertically and once horizontally.
• In order to create a 10-inch (25-cm) square, roll out each corner.
• Place the butter layer on top of the dough and completely enclose it by folding the dough's sides over the butter.
• To seal the seams, roll the dough with a rolling pin, being careful to lengthen rather than spread it.
• Place the dough on a baking sheet, then wrap it in plastic. For one hour, refrigerate.
• The dough should be rolled out until it is 8 x 24 inches on a floured surface (21 x 61 cm).
• Remove any extra flour by folding the top half to the centre and brushing it off.
• Turn the dough clockwise to the left after folding the bottom half over the top. The first turn is finished with this.
• For one hour, cover and refrigerate.
• The dough should be rolled out two more times, for a total of three rounds, and should be chilled for one hour between each turn. Stop and return the dough or butter to the refrigerator if, at any point, they start to soften.
• After the last turn, wrap the dough in plastic wrap and place it in the refrigerator for the night.
• Divide the dough in half to make the croissants. Put one of the halves in the fridge.
• Roll out the dough to a length of roughly 8 by 40 inches on a floured surface (20x101 cm).
• Trim the dough's edges using a knife.
• Four rectangles of dough should be cut out.
• Place the chocolate along the dough's edge, then tightly roll the dough around the chocolate to enclose it.
• Seam side down and arrange the croissants on a baking pan.
• Repetition is required with the remaining dough.
• Brush the beaten egg on the croissants. Keep the remaining egg wash in the refrigerator for later use.
• Set the croissants in a warm location for a one- to two-hour rise.
• The oven should be heated to 400°F (200°C).
• After the croissants have been proofed, add one more coat of egg wash to them.
• Bake for 15 minutes, or until well cooked and golden brown. Serve hot.
