Pain au chocolat at home without equipment
Welcome back my Franchizz! Who doesn't love a good fresh Pain au chocolat?Flaky, buttery, light with a honeycomb made from heaven and perfectly balanced chocolate bars. Now it does take a while to make and maybe not the first thing you should try to make. However, home bakers could definitely try as many of my followers have made them successfully. On top of that, I am showing you the "no equipment" one, all you need really is a rolling pin. What I want you to splurge on; the ingredients. Ideally, a European flour with a nice gluten stengh would be ideal but not obligatory. BUT, the butter is a must, you NEED a European style butter, 84% fat minimum. If you can find a laminating butter, more pliable it will be so perfect. I can see you've already stopped reading and already gathering the ingredients..Well I don't blame you, let's get cooking, shall we?!Bon Appétit!If you enjoyed this recipe, please like, comment and share and I'll catch you on the flip side.
Equipment
- 1 Rolling pin
- 1 Pastry tray
- 1 Silpat
- 1 Pastry brush
- 1 Cutter
- 1 Pastry ruler
- 1 Tiny whisk
Ingredients
- 1 Croissant dough
- 12 pcs Baking chocolate bars (I use Cacao Barry 40%)
- 1 pc Egg yolk
- 15 ml Milk
Instructions
PAIN AU CHOCOLAT LAMINATION
- At this point your dough has been laminated and its ready to be rolled.
- Roll your dough into a wider and thicker rectangle. (30cm width and 5-6 mm thickness, roughly 24 cm length.)
- To shape the pain au chocolat, split the dough in half lengthwise, 15 cm rectangle and make marks along the bottom and top of the dough at 8 cm intervals.
- To cut the pain au chocolat, take a long sharp knife or a pasta cutter and make cuts using a ruler following along the points you made earlier.
- These cuts should make 6 rectangles and the bastard cuts on the outside.
- Next, place the first chocolate batons and roll the dough over then pace the second one and roll the dough up very tightly. You can slightly push the end down as you roll it over it. Push down slighly. (Make sure the end part is on the side the body of the pain au chocolat).
- Make sure to not squeeze the layers. Repeat this process with every pain au chocolat.
- Place each of them down on a baking sheet lined with parchment paper or Silpat.
- Cover with plastic wrap gently, not too tight, and let proof at ambiant temperature for 2/3 hours. They will double in size and will be jiggling.
BAKING
- Once proofed, grab the egg wash and start brushing each pain au chocolat making sure you only do it on top and it doesn't touch the laminated side.
- Bake at 350 degrees Fahrenheit for 20-25 minutes or until they’re golden brown and puffy.
- Let them cool down on a wire rack and enjoy.- Bon appétit 🙂
