Sunday, June 10, 2012

Pain au Chocolat Recipe

Find Recipes invites you to try Pain au Chocolat Recipe

450g/1lb strong plain flour
1/2 teaspoon salt
1/2 teaspoon dried yeast
25g/1oz lard
1 egg, beaten lightly
225ml/8fl oz hand-hot water
175g/6oz butter, softened
beaten egg, to seal and glaze
100g/4oz dark chocolate (at least 70% cocoa solids), broken into 12 squares

Lightly grease a baking tray. Sift the flour and salt into a mixing bowl, and stir in the yeast. Rub in the fat lard using your fingertips. Add the egg and enough of the water to form a soft dough. Knead the dough for about 10 minutes until elastic. Roll the dough out to form a rectangle measuring 38 x 20cm/15 x 8in. Divide the butter into three portions, and dot one portion over two-thirds of the rectangle, leaving a small border around the edge. Fold the rectangle into three by first folding the plain third of the dough over, then the other third. Seal the edges of the dough by pressing with a rolling pin. Give the dough a quarter turn. Re-roll and fold again, without butter, then wrap the dough and chill for 30 minutes. Repeat the buttering and folding outlined above twice more, chilling the dough each time. Re-roll and fold twice more without butter. Chill for a final 30 minutes. Roll the dough to a rectangle measuring 45 x 30cm/18 x 12in, trim and halve lengthways. Cut each half into 6 rectangles, and brush with beaten egg. Put a chocolate square at the end of each rectangle, and roll up to form a sausage. Press the ends together and place, seam side up, on the baking tray. Cover and leave to rise for 40 minutes in a warm place. Preheat the oven to 220°C/425°F/Gas mark 7. Brush the pastries with egg, and bake for 20-25 minutes until golden. Cool on a wire rack. Serve warm or cold.

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