Thursday, March 3, 2011

Pain Au Chocolat

Alas, this is the last of the laminated pastry posts. I had a lot of fun (and possibly gained a few pounds) but I realize that not everyone is game to spend the entire day laminating and baking dough and pastries. Still, if you ever decide to give it a whirl know that it can be done and can be tasty. Pain au Chocolat is a snap to make (provided you have some croissant dough already made). You can also use the same method to make chocolate croissants.

Makes 6
- 1/2 recipe croissant dough
- grated or finely chopped semi-sweet chocolate
- soy milk for brushing

With the oven at 425 degrees, the pastries spring up quickly and bake to a lovely golden brown. The quick oven rise means that the pastry comes out fairly soft but with a few air pockets.
1. Roll dough on a into 8 x 12 inch rectangle, then cut into six 4 inch squares. Place about a tbsp of the chocolate down the middle the each square, then fold the top 1/3 down and bottom 1/3 up. Gently seal the seam and place seam down on a baking sheet lined with parchment paper.
2. Cover the pastries and let rise for about 1.5 hours, or until nicely swelled.
3. Heat oven to 425 degrees. Brush pastries with soy milk and bake on the middle rack for 15-17 mins. Let fully cool in the pans and serve.

With the lower oven temp and longer cook time, the pastries rise more evenly in the oven but are a bit drier than the above method.
1. Do Steps 1 and 2 as above.
2. Bake as per the instructions in the croissant recipe.