Pain au Chocolat
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/pain-au-chocolat
Baking/cooking time
25 Minutes
Rest time
187 Hours
40 Minutes
Difficulty
easy
Ingredients
for 12 pains au chocolat
| FOR THE DOUGH | ||
| 500 | g | Wheat flour no. 6 type 0 bio |
| 35 | g | EVA - lievito madre natural yeast bio |
| 130 | g | water, lukewarm |
| 140 | g | milk, lukewarm |
| 70 | g | sugar |
| 8 | g | salt |
| 40 | g | butter, soft |
| ADDITONALLY | ||
| 250 | g | butter (for laminating) |
| 300 | g | dark chocolate (3 bars of 100 g) |
| 1 | egg, for brushing |
Preparation
- To prepare the pains au chocolat, mix the flour with the sourdough starter EVA in the mixing bowl. Add the lukewarm milk and water, as well as the sugar, and knead into a fairly smooth dough. Now add the salt and the soft butter in pieces and continue kneading until the dough is well developed - meaning it pulls away from the bottom and sides of the bowl and wraps around the dough hook. Shape into a ball, cover, and let rise at room temperature until doubled in volume. This will take about 14 hours.
- Meanwhile, prepare the butter for laminating. Cut the butter into slices about 1 cm thick and lay them side by side on a sheet of parchment paper to form a rectangle. Cover with a second sheet of parchment paper and roll out into an even 15 x 23 cm rectangle. Wrap in the parchment paper and place in the refrigerator.
- Roll out the risen dough on a lightly floured work surface into a 25 x 30 cm rectangle. Wrap in plastic wrap and place in the freezer for 10 minutes. Take the butter out of the refrigerator.
- Place the dough vertically on the lightly floured work surface again and lay the butter horizontally in the center. Fold both edges of the dough toward the center so the butter is completely covered, and press the seam firmly to seal it. Roll the dough out lengthwise into a 60 x 20 cm rectangle. Remove excess flour and fold one end a quarter of the way toward the center, then fold the opposite end a quarter of the way toward the center so the two ends meet. Finally, fold the dough like a book, creating a rectangle with four layers. Wrap in plastic wrap and refrigerate for 30 minutes.
- After resting, place the dough on the lightly floured work surface and again roll it out lengthwise into a 60 x 20 cm rectangle. Remove excess flour and fold one end a third of the way toward the center, then fold the opposite end a third of the way toward the center so the ends overlap, creating a rectangle with three layers. Wrap in plastic wrap and refrigerate for 30 minutes.
- eanwhile, cut the chocolate bars into 24 sticks. To make this easier and get even sticks, briefly warm the knife before cutting the chocolate.
- Roll out the dough on a lightly floured work surface into a rectangle of about 30 x 50 cm. At this stage it's very important that the dough and butter don't warm up, so take breaks if needed and place the dough in the freezer for a few minutes before continuing to roll it out.
- Remove excess flour and cut the rectangle in half lengthwise using a measuring tape and a sharp knife, then cut each half into 6 rectangles about 8 cm wide (you should get 12 rectangles of 8 x 15 cm).
- Take the first rectangle, place a chocolate stick at one end, and start rolling it up. As soon as the first stick is covered with dough, add a second chocolate stick and roll up completely. Continue the same way with the remaining dough and place the finished pains au chocolat well spaced apart on a baking sheet lined with parchment paper. It's best to divide them between two baking sheets.
- Cover with plastic wrap and let rise until visibly increased in size; this will take about 5 hours. Preheat the oven to 180 °C (355 °F), conventional/static setting. Brush the pains au chocolat with beaten egg and bake at 180 °C (355 °F) for about 25 minutes, until nicely golden and risen. Remove from the oven and let cool on a wire rack, or enjoy while still warm.
In collaboration with @passionecooking
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