Pain au chocolat
Cooking Instructions
- 1
Sift flour and salt
- 2
Add sugar, yeast, milk powder and mix well.
- 3
Add water and mix to form a soft dough. Dough should not be sticky.
- 4
Leave to prove for 15-30mins.
- 5
Soften the margarine.
- 6
Roll out the dough in a star like shape.
- 7
Place the margarine in the middle of the dough and close the dough like an envelope.
- 8
Roll out the dough and fold in half.
- 9
Roll out again and the fold the dough 3/4 then into a rectangle shape.
- 10
Leave to rise and then repeat step 8 and 9 two more times.
- 11
Cut the dough in half. Place one half in the refrigerator.
- 12
Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
- 13
With a knife, trim the edges of the dough.Cut the dough into 4 rectangles.
- 14
Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
Note: you can also use regular chocolate cut into strips. Chocolate batons is a special chocolate for pain au chocolat and croissant. - 15
Place on a baking sheet, seam side down.Repeat with the other half of the dough.
- 16
Brush with the beaten egg.
- 17
Leave to rise for 15-20 mins
- 18
Bake in a pre-heated oven 180°C for 25-30 mins.
- 19
Dust the bread with icing sugar before serving.
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