#PAINS AU CHOCOLAT PRO#

To preface: I used the pepridge farm puff pastry sheets that I use for all my puff pastry needs. I also highly recommend trying white chocolate. I would also allow the dough to raise for 30 mins at 70F before doing the first fold. I used this recipe as the foundation, I did change a few things about it, and I made my own chocolate batons, but it was perfect! I highly recommend you don't buy cheap butter, in fact, I would avoid American butter altogether as they are either too salty or not salty enough for this recipe. I own my own bakery and had a customer request pains au chocolat. I have had these in Paris and these weren't that far off. Plan to try with almond paste and sliced almonds next time. I ground a mixture of sugar chocolate and cinnamon over them. Maybe not quite as pretty as in the picture but will work on that. Then my husband decided he really liked them and ate 4! I used the steam trick and my puff pastry definitely layered. This gets 4 forks because in addition to being really good it was also extremely easy and quick and could be made with things on hand. Also, for you newbies like me, it helps to use flour or PAM on the preparation surface so that the dough doesn't stick when you are trying to roll it. If using Ghiradelli, use 2/3 of a square per pastry. You can even taper the strips so that the pastry will be fat in the middle, and rounded on the outside (like the picture). Cut the dough into long strips so that you can wrap the chocolate at least twice. This produces something more akin to the photo.

Not quite, but with an ounce of chocolate, I can't complain. Ghirardelli's bittersweet chocolate, DuFour pastry, ended up with about 18 pains. Made these last night for a send-off on the first day of school, and there was much less whining. I will try the almond paste and slivered almonds next.Īnything this delicious & this easy gets four forks, no question. Sorry, chocolate just not on the menu for kids breakfast! Made with asparagus and a touch of goat cheese inside and they were a big hit.

#PAINS AU CHOCOLAT PRO#

I think next time, I will research and make a paste much closer to what pro bakers use for their pains au chocolat - perhaps cocoa powder and a *very* small amount of cream or butter. Did no one else's chocolate melt to total liquid and run all over the bottom of the pan? I'm confused. but I'm a bit baffled about the chocolate. I used the Pepperidge farm puff pastry dough sheets and Lindt dark chocolate (made a few with goat cheese) and these tasted fine (PF dough is too greasy and only outside puffs up). I thinkj thisi ios realie yuemmny becauze chocolayet it sd veryu nu mmy fror mykt tummmny 3 I griogbhe itr 7 ferorks ouwt ouf fowrwrtu66tiyyywr They were a little hard to close, and we used a bit less chocolate. We made half of the recipe, and we lowered the cook time to 11 minutes because we wanted them a bit more golden brown. I cooked mine about 5 minutes longer to be sure they were cooked inside - kept them in till I was afraid the tops would get overdone and that seemed the right amount of time. Put them together the night before and refrigerated as suggested and they puffed up just fine the next day. I used a very scant tablespoon of Ghiradelli semi-sweet chocolate chips for each one and it seemed perfect, and the Pepperidge Farm puff pastry was fine (Trader Joes - at least mine - only sells their butter puff pastry seasonally). I will certainly make again - sooooo easy. They tasted like they came from an actual bakery. This is the best recipe yet and I made it SUPER EASY hope u guys make it tastes good to MMMM.Ĭame out just as pictured and delicious. I also dust with a bit of powdered sugar. I entered these (super easy) treats and won FIRST prize! I sometimes use Lindt chocolate bar with orange.

A knife or a bench scraper will help you cut the dough into pieces too but with a metal ruler, you can line things up and use the ruler to steady your blade as you run the pizza wheel swiftly and cleanly across the dough.I first found this recipe in 2005-I worked for a law firm that had a chocolate contest each year. Get ready to cut it into 16 pieces-a ruler and a pizza wheel are your best friends here. Shape the Pain au Chocolatįirst, roll out the dough on a lightly floured surface into an 18- by 10-inch rectangle. Once you've finished folding, it's time to chill the dough for at least 8-but no longer than 18-hours. (One fold = rolling out the dough, folding down the top third, folding up the bottom third.) Between any of these intervals you can leave the dough for several hours if need be-just repeat the dented-dough softening process or leave the dough on your counter for 15 minutes so that it's not too brittle once you start rolling again. Make the Second, Third, and Fourth FoldsĪfter the dough has chilled for an hour, make a second fold in the same manner as the first.

Pains au chocolat