PAIN AU CHOCOLAT
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 28
Number Of Ingredients 4
Steps:
- Place dough on a lightly floured work surface; cover and let stand until butter is slightly softened, 5 to 10 minutes.
- Roll dough out to a 10-by-18-inch rectangle. Cut rectangle in half crosswise. Wrap one half with plastic wrap and transfer to refrigerator. Place remaining half on a large (about 18-by-25-inch) piece of parchment paper. Roll into a 16-by-20-inch rectangle, stopping to chill dough as necessary if butter becomes too soft; transfer to a large baking sheet and cover with plastic wrap. Transfer baking sheet to refrigerator and chill until firm, about 30 minutes. Repeat process with remaining piece of dough.
- Transfer one piece of dough to a lightly floured work surface so that one of the longer sides is facing you. Halve dough to make two 16-by-10-inch rectangles.
- Using a pizza cutter, trim a scant 1/8 inch from all sides of each rectangle of dough. Working quickly, using a pizza cutter, cut each half into seven 3-by-7-inch rectangles. Place 2 teaspoons chocolate in the center of each rectangle, leaving a 1/4-inch border all around. Starting from one short end and working toward the other, roll to enclose. Brush edges with water and gently press to adhere.
- Line baking sheets with parchment paper; place 4 rectangles on each prepared baking sheet, seam-side down. In a small bowl, whisk egg with 1 teaspoon water. Brush tops and seams with egg mixture, reserving remaining egg mixture. Place 3 narrow drinking glasses upside-down between each roll of dough; cover well with plastic wrap, making sure plastic does not touch dough. Let stand in a warm place until dough has doubled in size and feels hollow when gently touched, 2 1/2 to 3 hours.
- Preheat oven to 425 degrees.
- Uncover and remove glasses from baking sheets; gently press down on each roll of dough and brush lightly with remaining egg mixture. Transfer to oven and bake until puffed and golden, about 15 minutes. Transfer to a wire rack to cool. Repeat steps 3 through 7 with remaining piece of dough.
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Valerie Viljoen
[email protected]This pain au chocolat recipe is a great way to practice my baking skills. It's challenging, but the end result is always worth it. I love the challenge of making something so delicious and impressive.
Megan Moran
[email protected]I made a few modifications to this recipe to make it a bit healthier. I used whole wheat flour instead of all-purpose flour, and I reduced the amount of sugar. The pain au chocolat still turned out delicious, and I felt good about eating them.
Waheed Jaan S
[email protected]I recently had the pleasure of tasting this pain au chocolat at a local bakery and I was blown away by its flavor and texture. The pastry was flaky and buttery, and the chocolate filling was rich and decadent. It was the perfect balance of sweetness
Mary Vaughn
[email protected]I love baking on the weekends and this pain au chocolat recipe is now one of my favorites. It's a bit time-consuming, but it's totally worth it. The end result is a delicious and impressive pastry that's sure to wow your friends and family.
Jared Philibert
[email protected]I'm a novice baker and I was a bit intimidated to try this recipe at first. But I'm so glad I did! The instructions were easy to follow and the results were amazing. My pain au chocolat turned out perfect!
rupert pretorius
[email protected]As a professional baker, I'm always looking for new and exciting recipes to try. This pain au chocolat recipe caught my eye and I'm so glad I gave it a try. The results were stunning! The pastry was light and airy, and the chocolate filling was rich
king&queen Empire
[email protected]I featured this pain au chocolat recipe on my cooking show and it was a huge hit! The audience loved the combination of flavors and textures. I'll definitely be making these again.
Sandro Jean
[email protected]I'm so grateful for this recipe! I have a dairy allergy and it's been so difficult to find pain au chocolat that I can eat. This recipe uses plant-based milk and butter, and they turned out just as delicious as the traditional version.
Mokaddes Mi
[email protected]These pain au chocolat are the perfect balance of flaky pastry and rich chocolate. They're so addictive, I can't stop eating them!
NASIR Op
[email protected]This was my first time making pain au chocolat and it was surprisingly easy! The instructions were clear and concise, and the results were impressive. My friends were amazed when I told them I made these myself.
Alice Namakula
[email protected]Absolutely delightful! The pain au chocolat turned out flaky, buttery, and oh-so-chocolatey. My family devoured them in minutes. Definitely a keeper recipe!