proper French pain au chocolat #painauchocolat

dark chocolate

🥗Healthier: dark chocolate with lower sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often more affordable and still provides a rich flavor.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Vegetable oil can be a cost-effective substitute for butter in dough.

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Explain the ingredients and their measurements: 4 kg flour, 400 g milk, 240 g eggs, and water to make up to 2 L.

Mix the dough by adding hydration to the flour, sugar, yeast, and salt.

Mix for 5 minutes at slow speed and then 5 minutes at fast speed.

Cut the dough into four pieces and shape it into a cross for easier lamination.

Place the dough in the refrigerator for around 4 hours or overnight.

Prepare the butter block for laminating and put it in the fridge to solidify.

Roll out the dough and dust with flour to prevent sticking.

Perform a double fold on the dough and trim the edges.

Do another fold and roll it out again for a single fold.

Put the dough back in the fridge for 1 hour, then into the freezer for 1 hour, and then back in the fridge for another 45 minutes.

Prepare the chocolate for filling.

Roll out the dough to about 15 cm long and trim the edges.

Cut the dough into strips about 1 cm thick and 5 cm wide.

Roll the chocolate into the dough strips, placing two pieces of chocolate in each roll.

Place the rolled pastries on a tray, touching slightly, and cover them with a plastic bag.

Put the tray in the fridge to proof overnight.

Take the pastries to the proofer for 2 hours at 27°C.

Brush the pastries with egg wash before baking.

Bake in the oven at 180°C for 15 minutes until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens