Pain au Chocolat

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the flour, sugar, yeast, and salt for the dough. Mix well.

   Ongeveer 2 min

2. 2

   Add the lukewarm milk and melted butter to the dry ingredients and mix until a shaggy dough forms.

   Ongeveer 2 min

3. 3

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

   Ongeveer 7 min

4. 4

   Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.

   Tip van de kok: Chilling the dough thoroughly is crucial for successful lamination.

5. 5

   Prepare the butter block for lamination: cut the cold butter into 1 cm thick slices and arrange them closely together on a piece of parchment paper to form a 15x15 cm square.

   Ongeveer 5 min

6. 6

   Cover the butter with another piece of parchment paper and use a rolling pin to gently press and roll it into an even 18x18 cm square. Refrigerate the butter block until firm.

   Ongeveer 5 min

7. 7

   On a lightly floured surface, roll the chilled dough into a 20x40 cm rectangle.

   Ongeveer 3 min

8. 8

   Place the cold butter block in the center of the dough, covering the middle third. Fold one side of the dough over the butter, then fold the other side over, enclosing the butter completely. Pinch the seams to seal.

   Ongeveer 3 min

   Tip van de kok: Ensure the butter is completely sealed within the dough to prevent it from leaking during rolling.

9. 9

   Rotate the dough 90 degrees. Gently roll the dough into a 20x60 cm rectangle. Fold the dough into thirds (like a letter). This is the first 'turn'.

   Ongeveer 5 min

10. 10

    Wrap the dough in plastic wrap and refrigerate for 30 minutes.

11. 11

    Repeat step 9 (roll, fold into thirds) for a second turn. Refrigerate for another 30 minutes.

    Ongeveer 5 min

12. 12

    Repeat step 9 (roll, fold into thirds) for a third and final turn. Refrigerate the dough for at least 1 hour.

    Ongeveer 5 min

    Tip van de kok: A total of three turns creates the desired flaky layers.

13. 13

    On a lightly floured surface, roll the chilled dough into a large rectangle, about 3 mm thick (roughly 30x60 cm).

    Ongeveer 5 min

14. 14

    Trim the edges to create neat lines and then cut the dough into 8 rectangles, each approximately 10x15 cm.

    Ongeveer 3 min

15. 15

    Place one chocolate baton at one short end of a dough rectangle. Roll the dough once, then place a second chocolate baton and continue rolling to enclose both batons.

    Ongeveer 8 min

16. 16

    Place the pain au chocolat seam-side down on baking sheets lined with parchment paper, leaving plenty of space between each.

    Ongeveer 2 min

17. 17

    Cover loosely with plastic wrap and let them proof in a warm place for 1.5 to 2 hours, or until visibly puffed (they won't double in size like bread).

    Ongeveer 2 uur

    Tip van de kok: Avoid too warm a spot, which can melt the butter.

18. 18

    Preheat your oven to 200°C (400°F).

    Ongeveer 15 min

19. 19

    Brush the tops of the pain au chocolat with the beaten egg wash.

    Ongeveer 1 min

20. 20

    Bake for 15-18 minutes, or until golden brown and puffed.

    Ongeveer 18 min

    Tip van de kok: If browning too quickly, reduce oven temperature slightly.

21. 21

    Transfer to a wire rack to cool slightly before serving.

    Ongeveer 5 min

    Tip van de kok: They are best enjoyed warm, when the chocolate is still melted.