Pain au Chocolat
Ingredients
- 1 batch laminated croissant dough (see Croissant recipe)
- 20-24 chocolate batons (baking chocolate sticks, or a good dark chocolate bar cut into batons)
- 1 egg, beaten, for the egg wash
Pain au chocolat uses the exact same laminated croissant dough — the same détrempe, the same butter-block tourage — but instead of being rolled into a crescent, it's cut into rectangles and folded around one or two batons of dark chocolate before proofing and baking. The result is the same shattering, buttery lamination, with a pocket of melted chocolate running through the center.
Method
Roll the laminated dough into a long, even rectangle, about 3-4mm thick.
Cut the sheet into rectangles roughly the width of a chocolate baton plus a few centimeters.
Lay a chocolate baton near one edge of each rectangle and roll it once, place a second baton, then finish rolling into a log.
Place seam-side down on a lined tray, spaced well apart.
Proof at warm room temperature until puffy and jiggly, 2-4 hours.
Brush with egg wash and bake at 200°C (400°F) for 16-18 minutes, until deep golden brown.
