Pain Au Chocolat Recipe

Pain au chocolat is a version of the croissant that contains chocolate. It was invented by Austrian baker August Zang, who started the first Viennese bakery in Paris in the 1830s. Zang introduced ‘schokoladencroissants’ to the public, which were crescent-shaped and used brioche instead of croissant dough. In French, ‘schokoladencroissant’ means ‘chocolatine’. More Viennese bakeries followed Zang’s, and French bakers started layering the schokoladencroissant dough until the pain au chocolat pastry as we know it today was born. Earlier, any bread stuffed with chocolate that was eaten by children was called pain au chocolat. Gradually, chocolatines came to be known as pain au chocolat. However, Southwestern France stuck to ‘chocolatine’ because it was reminiscent of an Occitan word ‘chicolatina’. Another theory goes that the word ‘chocolatine’ was the brainchild of English colonisers in the 15th century. It is believed that they requested ‘chocolate in bread’ at French bakeries, but the theory is now disregarded because chocolate did not reach Europe until 1528.

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Ingredients for Pain Au Chocolat Recipe

  • 250 milliliter Milk
  • 450 gram plain flour
  • 1 teaspoon Yeast
  • As required Chocolate bars
  • 160 gram unsalted butter
  • 40 gram golden caster sugar
  • 1 teaspoon Salt
  • 1 egg

Directions: Pain Au Chocolat Recipe

Steps To Prepare

  • STEP 1.To make the dough, in the bowl of a mixer mix the milk, flour, yeast, unsalted butter, sugar and salt.
  • STEP 1.Place in a lightly floured bowl, cover with film or damp towel and leave for 40 minutes at room temperature.
  • STEP 2.Punch it down and turn onto a floured surface. Using a rolling pin, batch the dough into a rectangle.
  • STEP 3.Roll the dough into a rectangle, place the butter in the middle and fold the dough like an envelope.
  • STEP 4.Using the rolling pin, roll the dough into a rectangle of 20cmx50cm.
  • STEP 5.Fold the dough in thirds lengthways, like a business letter.
  • STEP 6.Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book.
  • STEP 7.Roll and repeat the operation and cover and place in the fridge for at least 30 minutes and then give the dough another 2 “tours", so you complete 4 “tours” in total.
  • STEP 8.Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick.
  • STEP 9.Place the chocolate bar on the top and then roll them.

Cooking Directions

  • STEP 1.Place them on a buttered baking tray making sure to have the joint under the roll.
  • STEP 10.With your hand, flatten them gently. Cover and keep at room temperature for another 35-40 minutes.
  • STEP 11.Brush with the beaten egg and bake in a preheated oven at 180c for 25-30 minutes until golden brown.
Nutrition
value
583
calories per serving
31 g Fat24 g Protein52 g Carbs15 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    24g
  • Carbs
    52g
  • Fiber
    15g

MacroNutrients

  • Carbs
    52g
  • Protein
    24g
  • Fiber
    15g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    439mg
  • Iron
    4mg
  • Vitamin A
    38mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    94mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    23mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    101mg
  • Manganese
    < 1mg
  • Phosphorus
    447mg
  • Selenium
    42mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp