Breakfast‎ > ‎

pain au chocolat

(recipe from le cordon bleu professional baking)
225 gr milk--scalded and cooled to room temp
15gr fresh yeast
15 gr sugar
8 gr kosher salt
40 gr unsalted butter--softened
400 gr bread flour
225 gr unsalted butter--room temperature
chocolate batons or good quality chocolate chips
egg wash

dissolve yeast in cooled milk.  add sugar, salt, 40 gr butter and bread flour.  do not add 225gr unsalted butter. mix into a smooth dough, being careful not to develop gluten.  cover and let sit for an hour in a warm draft-free place.  punch down and spread out onto a sheet pan.  place in refrigerator for 30 minutes.
remove from refrigerator and roll out to a rectangle about 1/4" thick.  smear the softened butter over 2/3rds of the dough.  leave a margin around the edges.  fold the unbuttered 1/3 of the dough over the center (i think i messed this part up). fold the remaining 1/3 on top.  rotate the dough 90 degrees and roll into a long rectangle.  place the dough in the refrigerator for 30 minutes to relax the gluten.  do this process 2 more times, for a total of 3 turns (or folds).  after the final turn, roll the dough out to 1/4", wrap in plastic wrap and place on a sheet pan in the refrigerator overnight.
to assemble:
roll dough out to a rectangle 1/8" thick.  cut into rectangles 6"x4" or 3"x2" for minis.  place 2 chocolate batons or a row of chocolate chips along the short end, leaving about an inch border.  egg wash the opposite end of each rectangle so that the roll will seal. roll up tightly.proof uncovered in a warm draft free place.  brush with egg wash and bake at 400.