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Teatime and Viennoiseries
Pain au Chocolat
Made with DARK CHOCOLATE BÂTONS
An Original Recipe by L'Ecole Valrhona
2 stepsRecipe Step by Step
Step01
Plain Puff Pastry Dough
500g Strong flour
12g Fine salt
60g Sugar
15g Inverted sugar
100g European-style butter
20g Fresh yeast
240g Whole milk
250g European-style butter (for laminating)
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.
Step02
Cream Glaze
120g Egg yolks
30g Heavy cream (35%)
Mix the ingredients together.
Assembly and finishing
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.