Pain au Chocolat des Parisiennes
I saw this at a certain bakery, and fell in love with it at first sight.
Bread dough with chocolate and cocoa kneaded into it doesn't stretch or rise well, and has a tendency to dry out easily. So I set the rising and resting times longer than usual. There are lot of steps and it takes time to make this, but they are worth it. Please give them a try. For 8 rolls. Recipe by 000hitomi000
Pain au Chocolat des Parisiennes
I saw this at a certain bakery, and fell in love with it at first sight.
Bread dough with chocolate and cocoa kneaded into it doesn't stretch or rise well, and has a tendency to dry out easily. So I set the rising and resting times longer than usual. There are lot of steps and it takes time to make this, but they are worth it. Please give them a try. For 8 rolls. Recipe by 000hitomi000
Cooking Instructions
- 1
Put the bread flour, cake flour, sugar, salt, years and cocoa power in a bowl. (Add the salt and sugar in separate parts of the bowl, and add the yeast to the part near the sugar.)
- 2
Combine the egg and milk and warm it up. Add this to the bowl, aiming for the part with the yeast. Add the melted chocolate too.
- 3
Mix it all together in the bowl with your hands. It will be sticky, but it's fine if it just comes together in a clumpy ball.
- 4
Take the dough out onto a work surface and knead it for a while. When it has a bouncy texture, add the butter and keep kneading.
- 5
When the surface is nice and smooth, round the dough off into a smooth ball, place in a bowl, cover with plastic wrap and leave to rise. (About 50 minutes in a warm location.)
- 6
It's finished rising.
- 7
It seems a shame to do this, but just punch it down with your fist to deflate it and release the excess gases. Let it rise again (about 20 minutes.)
- 8
As long as it rises a bit even if it's not puffy and cute, it's fine. Now the 1st rising is really complete.
- 9
Divide into eight 50 gram portions and round off each portion. Cover with a tightly wrung out moistened kitchen towel and rest (for longer than usual, about 30 minutes).
- 10
Fill a piping back with the chocolate cream. (Seefor the chocolate cream recipe.)
- 11
Press down lightly on the dough to deflate it. Roll out into an oval shape with a rolling pin.
- 12
Pipe out the cream as shown in the photo.
- 13
Bring the dough over from the top to wrap the cream, and press the dough down around the cream so it won't come out.
- 14
Make vertical cuts in the dough with a pastry cutter.
- 15
Brush the cut part with beaten egg.
- 16
Roll up from the far side so that the end of the dough is on the bottom.
- 17
Make 8 rolls, and line them up on a paper-lined baking sheet for the 2nd rising. (40 minutes in a warm location.)
- 18
The 2nd rising is finished. Brush the tops with beaten egg.
- 19
Bake for about 13 minutes in a pre-heated 210°C oven and they're done.
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