Pain au Chocolat is the ultimate breakfast indulgence, with it's light, flaky golden pastry, filled with melted chocolate. And as if the taste wasn't enough, your whole house will be filled with the delicious smell of pastry and melted chocolate as they bake.
Pain au ChocolatMakes 12 For the dough: 500g strong bread flour 75g caster sugar 25g fast action dried yeast 15g salt 270ml water 400g French salted butter such as President For the filling: 100g dark chocolate, broken into squares 1 egg, beaten For the glaze: 100g apricot jam 20ml water Method:
- The night before you want to bake the pastries make the dough by placing the flour and sugar in a large bowl. Mix well, add the yeast to one side of the bowl and the salt to the other then add the water and bring together with you hands to form a dough. Shape into a ball, cover with oiled clingfilm and chill in the fridge for 1 hour.
- Meanwhile flatten the butter into a rectangle approx 18x25cm and 1-2cm thick then chill in the fridge for 1 hour.
- Roll the chilled dough out on a floured surface into a rectangle approx 30x42cm. Place the chilled butter on the dough so it roughly covers the bottom 2/3 of the dough. Fold the top third of the dough down so it covers roughly half of the butter then fold up the bottom third of the dough so you layer the butter and dough on top of the dough you have just folded down. Roll the butter and dough layers with a rolling pin to press them down then cover with clingfilm and chill in the fridge for 15 mins.
- Remove the chilled dough from the fridge and roll out on a floured work surface into a rectangle approx 20x40cm and 1.5 cm thick. Repeat the folding and rolling process as before then, cover with oiled clingfilm and chill in the fridge for another 15 mins. Repeat the folding, rolling and chilling process two more times then wrap the dough in oiled clingfilm and chill again overnight.
- Next morning, roll the chilled dough out on a floured work surface to the thickness of approx 3mm. Cut the dough into 12 squares each measuring 12cm. For the filling, place two squares of dark chocolate in a vertical line in the centre of each dough square. Fold the left side of the dough over the top of the chocolate so it overlaps the chocolate by approx 1cm. Fold the right side of the dough on top of the dough you have just folded then lightly flatten.
- Transfer the folded dough squares to a baking tray lined with baking paper positioning the seams underneath. Brush with beaten egg and set aside to rest for 1 hour.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6 and bake for 15 mins until risen and golden. Meanwhile, make the glaze by heating the apricot jam and water in a small saucepan and stirring until well combined. Brush the glaze on the top of each pain au chocolat as soon as you remove them from the oven. Serve warm.