Pain Au Chocolat.....

Finally, found a recipe that works for a wonderful chocolate pastry. I was fascinated by this pastry from the time I took French lessons at school. The pictorial was what got me interested in it. I had forgotten about it until a year ago when I ate this at a quaint French pastry shop a couple of months ago. My repeated requests for the recipe was answered by the history of the pastry. And yes I didn't get the recipe. Twittered for the recipe but hard luck there too. But a lot of trials and failed attempts at recipes led me to one successful recipe here.

Pain au chocolat is brioche dough filled with dark chocolate and chopped hazelnuts, then shaped into any kind of shape that strikes your fancy. The dark chocolate marries well with the golden tenderness of the brioche. It's really perfect for a brunch party, and makes a great alternative to a traditional cake at a childrens' party.(Source:Wikihow).

Her recipe is adapted from The Secrets Of Baking. Although I followed the recipe exactly, I used AP flour for bread flour and the end result isn't as plump and layery as hers but I did not have to compromise with the taste.

Dough

1 C milk

1 T dry active yeast

3 C AP Flour

2 T sugar

2 1/4 t salt

1/2 C cold unsalted butter

1 1/2 C cold unsalted butter

1/4 C AP flour

6 oz. bittersweet chocolate (I used chocolate chips)

For the egg wash

1 large egg

1 large egg yolk

Dissolve yeast in milk.Combine flour, sugar and salt. Add in the butter and knead.Add the yeast and knead until you get a smooth dough. Or better still use the food processor. Don't over do it for you don't need a very elastic dough.Plastic wrap it and I let it sit in the refrigerator until the following afternoon.The dough is all set for lamination. Now onto the butter block.I had done a similar process for a daring baker challenge. A pictorial of how you do the butter block.

Roll out the dough and if it springs back, let the dough rest for a few minutes. Cut the rolled out dough into rectangles. Place the choc chips on the shorter edge and roll it. Tuck the edges under and allow it to proof until it doubles in volume. Preheat the oven to 200 degree C. Lightly brush with the egg wash and bake until each turns a golden brown.

It does take a lot of time but am happy I finally found the recipe thanks to Sweet Charity.