How to Make Flaky Pain au Chocolat with Easy Handmade Pastry
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- เผยแพร่เมื่อ 21 พ.ค. 2024
- This leavened laminated pastry recipe has been working surprisingly well and it is quite versatile. First, we made kouign-amann then we made Danish pastry knots, and even pain aux raisins. It’s just as good as the regular unleavened rough puff pastry that I am so fond of. They both have different uses which can sometimes overlap, but not all pastries can be made with the unleavened version. If you are looking for something super light like croissant dough, then this is the one for you.
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Baked this recipe this evening. To be honest, I made the dough about a week ago, covering 2/3 of the dough surface with each grated butter layer before folding (as per Charlie's comments in the video). Let it sit in the fridge overnight and then I placed in a freezer bag and froze it. Thawed in the fridge on Sunday.
When I got home from work this afternoon, I removed the dough from the fridge and began cutting strips (serrated knife, back n forth motion with slight pressure) of two types of chocolate: 48% Milk Chocolate (endangered species) and a 47% dark chocolate with a touch of sea salt (Lindt). Rolled up the chocolate strips in the dough, proofed for 2.5 hrs in a slightly warm spot, triple egg glaze and then baked for 25 mins at 375F.
Very pleased with the results - neither chocolate leaked out, in fact they both just barely oozed. I just sampled them - holy crap!! Fantabulous!!! Light and flaky, chocolatey and oh so buttery. I’ll be bringing these to the office tomorrow morning. Next time I may try shaping, final proofing and then putting in fridge to bake fresh in the morning.
Many thanks to Charlie for sharing this recipe and his dark chocolate “experience” (it made me research my chocolate options). Photos have been posted (#347)
update: our new group VP loves Pain de Chocolat, a colleague (who is is a self-professed "pastry snob") loves this recipe and my friend (my dessert decorating buddy at work) says that the Lindt Sea Salt dark chocolate was perfect with the flaky, buttery pastry. So for any of you who eventually see this video and plan to make this and don't wish to purchase the special "batons", 47-48% cacao butter is the fluidity you are looking for - maybe a few percent more will work but I don't plan to experiment. Well, I will try with Hershey's Special Dark chocolate which is said to be 45% cacao but sweeter than most dark chocolates. 🍫🍫🍫🍫🍫
Thank you for explaining the chocolate issue
Followed this to the letter and it came out perfect!
Now, this is breakfast food!
For sure! 😁
You said it friend! And I'll make the coffees!🤓
No competition this is the best recipe I've tried making pain au chocolat / croissants. I've tried three others with widely varying success. I felt like an otherworldly higher being taking these guys out of the oven just now. Can't believe it was this easy all along. Thank you so much for this recipe it's going to change my life lol.
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Ummn....WOW!! This looks very tasty my friend...nice
I've been trying to build up the courage to make pain au chocs, so I'm so glad you've done this. They're the last baked product that I still buy from the shops.
So excited to try this recipe - I love that you made this with two chocolate fillings in the single pastry. ❤
I am certainly going to try this grating method with the butter!!!!! Interesting method!!!! Thank you.
There goes my good intentions for healthy breakfast..I've not made these for a while....I don't buy them from bakeries because they use dark chocolate and I don't like it, so I have always had to bake my own!
Thank you Charlie for the recipe I will definitely try this dough
This recipe turned out so well, I have made it a couple times already. For the most recent, I did apply the butter to just 2/3 of the entire rolled out surface (you mentioned that a subscriber asked you about it). I have also froze the dough (after the folds and final chilling period), allowed to thaw and then rollout for final shaping.
Charlie has 216K subscribers YAY!! - slowly but surely we will make it to 300K!!! Please continue to share your bakes with family, friends and colleagues and share photos and baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel.
His wonderfully educational (and sometimes quite entertaining) videos have helped so many of us improve our baking skills (I have used so much yeast and flour since I found his channel in Aug 2021) - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes ONE post to go viral (any "Swifties" out there? ) - Go "Team ChainBaker" 📣📣📣
Fave! ❤
Yums. Blessings!
I saw this thumbnail and literally said "wow" out loud!!
Your post are just the best ❤ i'm sad but a good recipe make me happy every time ☺️
Oh these look delicious! And obviously less intimidating than croissants but just as yummy, flaky no doubt.👍🏼👍🏼
For many years, I declined to bake because I'm a bachelor and didn't want to end up out of shape from eating too many sweets. Now I decline most of the time because it's a LOT of work. I'd sure like to be around when someone else makes this one.
I take a photo, enjoy one and then share the remainder of my bakes with family, neighbors and my colleagues at the office.
@@Jeepy2-LoveToBake I've done some of that as well, but for the most part family members are either too health conscious to eat sweets or the exact opposite where I can't give them any in good conscience. Workplace events are my best chance to share.
@@palaceofwisdom9448 I'm sure your colleagues appreciate it when you bring in baked treats 🤩
Oh yess, gonna save this for after my exams!
first thing I will do tomorrow after my physiology exam
When I make pâte feuilletée I use 10% poolish pre-ferment for extra flavor, and texture.
Prayers answered ❤️
Whats is the protein content of your bread flour?
13% ✌️
Jesus, I keep thinking about baking something like this but the sheer amount of butter that goes in brioche dough blows my mind and makes me kind of uncomfortable at the idea of eating it lol
I must admit that flaky pastry is still on my to do list.
I do not know why I am still holding back on this one, since croissant and pain au chocolate are my ultimate favourite baked goods.
I would definitely start with this recipe first 😊
Amazing recipe once again
Any chance you can do a cold ferment, no kneed pain de me?
I'll add it to my list ✌️
Oh my, with Cadbury's chocolate - you're playing with this ex-pat Brummie's emotions! Take that, Frenchies. Once I get my kitchen back, post house move, I will definitely be making these "buttery bad boys" :-)
What do you do with the trimmings?
They can be pressed together, rolled out, and made into more pastries.
Could you demo croissant dough in Japanese style which it has many flaky layer (strips) on top
I don't think I'm qualified 😅
The choice of the chocolate is crucial as you cannot use any random chocolate. Dark one is not suitable, it must be sweet and strong. You can melt the chocolate and make sticks you'll let solidify and cool before placing them in the pains.
Yes, I used 47-48% cacao chocolate bars for "darker" chocolate for mine (vs 60-80%) - Charlie used a Cadbury milk chocolate bar - about 20% cacao?
The link to the recipe is not working for me. I'll try it again later, I really want to try your recipe & method for making this dough!
Whenever you see a Members Only video you'll find the written recipe here on my channel in the Community Tab ✌️😎
Does it matter if one uses salted or unsalted butter? The recipe doesn't specify. Tnx!
Use unsalted.
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sorry, that may be a stupid question but why e.g. Kouign-amann is laminated leavened pastry and this one is unleavened? Maybe I just don't get the meaning of that word.. :) but when looking at both recipes they look similar, just that this one is stiffer, but the process looks kinda similar? What's the difference? Thanks!
This one is not unleavened. It's the same pasty. Leavening is what makes it rise. In this case it's yeast. Baking powder or soda can also be used as leavening, but not for a recipe likw this one. Unleavened dough does not contain these ingredients like my rough puff pastry.
Why did the dark chocolate leak out but not the milk chocolate?
It contains more fat and less sugar.
Alex The French guy made an experiment what kind of chocolate is needed for Pain au Chocolat. And it appeared the cheaper the better.
Yes, 47-48% cacao to minimize "leaking chocolate" - I used Lindt dark with a touch of sea salt, Hershey's special dark chocolate and endangered species milk chocolate - all work well.
Bro is there anything you can’t make 🙌🏻
Croissant. My nemesis.
@@ChainBaker you can make those buttery bad boys 👊🏻