Pain Au Chocolat

Notes

Two day process, first day is easiest (about 30 minutes).

Ingredients

  1. (3 sticks) unsalted

  2. softened

  3. room temperature

  4. 200 gram/ room temp.


  6. 56 grams

  7. 10 grams

  8. 595 gram



  11. broken into pieces, mix of semi sweet and bittersweet

Instructions

  1. 1. With a stand mixer fitted with the paddle , mix the ingredients (except cold butter and 2 tablespoons flour) until shaggy.

  2. 2. Switch to dough hook on mixer and knead for 1 to 2 minutes until smooth. Dough will be sticky. Place in lightly oiled bowl (red ceramic bowl) covered with plastic wrap and chill overnight.

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  2. 3. The next day, cut the folding butter into 1⁄2-inch pieces, sprinkle with the 2 tablespoons flour, and pound between two pieces of parchment with a rolling pin. Be sure to keep the butter cool. Shape into a 6x6 inch square about 1⁄2 inch thick. Return to the refrigerator if your butter feels too soft (During warmer months, parchment + plate in fridge)

  3. 4. Place the dough on your lightly floured work surface. Roll the dough into a 7x14 inch rectangle.

  4. 5. Start with the narrow edge nearest to you. Place the butter square on the bottom half of the dough, and fold the top half over the butter. Lightly seal the edges, and tap with the rolling pin to even out the thickness

  5. 6. Turn the dough one-quarter turn so the fold is on the left and could open like a book Roll the dough, keeping about the same width, to 24 inches in length. Fold the dough into thirds, as you would a letter. Tap the dough to even the thickness, and turn again so the fold is on the left side. You’ve just completed one turn!

  6. 7. Cover the dough lightly with plastic wrap and rest at room temperature for 20 minutes. If your room is warmer than 72°F, and you have concern about the dough becoming too soft (summertime), you can also rest the dough in the refrigerator.
  7.  
  8. 8. Make two more turns (waiting at least 20 minutes between turns).
  9.  
  10. 9. After third turn of the dough, turn dough envelope 1/4, and roll out to 24 inches.
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  12. 10. Cut into 3 inch strips, then cut into approx. 3 inch squares (2-3 squares per strip). Use fingers to press dough flat, about 3"x 4" inches once done.
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  14. 11. Place chocolate pieces on either side of square. Fold dough under twice to form scroll, and place roll side down on silpat or parchment lined RIMMED baking sheet (will need two baking sheets)
  15.  
  16. 12. Once shaped, cover with dish cloth and let rise for one hour.
  17.  
  18. 13. While rising, preheat oven to 350 degrees.
  19.  
  20. 14. Beat in the egg in small bowl, and brush over dough after 1 hour rise is done. Wipe off any egg that drips on baking sheet.
  21.  
  22. 15. Bake for 15 minutes, rotate baking sheets and bake 15-17 minutes more until golden brown on top.
  23.  
  24. 16. LET COOL FOR 30 MINUTES to let butter settle.
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