Page 30 - PowerPoint Presentation

pain au chocolat

Ingredients Method

Prep:45min › Cook:15min › Extra time:3hr › Ready in:4hr
60ml warm water Pour the water into a bread machine pan; add the flour.
Sprinkle the dried milk over the flour. Place the sugar, salt and
2 tablespoons of softened butter into the corners of the pan.
Make a small indent in the top of the dry ingredients and put
310g bread flour the yeast in the indent. Run the bread machine on the basic
dough setting.

2 tablespoons dried skimmed milk Meanwhile, lay out a sheet of greaseproof paper or parchment.
Shape the remaining 120g of butter into a 7x12cm rectangle on
the parchment; wrap and chill until ready to use.
1 tablespoon caster sugar Remove the butter from the refrigerator and allow to soften
while you roll out the dough. Turn the dough out onto a lightly
floured surface. Roll the dough into a 20x30cm rectangle. Place
the butter on half of the dough, leaving a 1cm border of dough
1/2 teaspoon salt on 3 sides. Fold the other half of the dough over the butter and
press the edges firmly to seal.
2 tablespoons butter, softened Roll the dough out to a 15x35cm rectangle. Fold the dough in
thirds from the long ends, as you would fold a business letter.
Cover the dough loosely with cling film and refrigerate for 20
minutes.
1 1/2 teaspoons fast action yeast
Remove the dough from the refrigerator. Place it onto a lightly
floured surface so that the folded edge faces you. Roll the
dough out again into a 15x35cm rectangle, and fold into thirds.
120g butter, softened Cover with cling film and chill for 20 minutes.

Repeat step 5, chilling for 30 minutes.
1 egg yolk In a small bowl, beat together the egg yolk and milk; set aside.
Grease two baking sheets.

1 tablespoon milk Roll the dough out into a 30x50cm rectangle. Cut the dough
into thirds in both directions, to make 9 rectangles. Divide the
chocolate among the rectangles. Lightly brush the egg yolk
mixture around the edges of each piece. Starting at a short
1kg plain chocolate, broken into end, roll each piece of dough around the chocolate as if you
were rolling a cigar. Press the edges together to seal.
pieces
Place the pastries onto the prepared baking trays; cover with
greased cling film and allow to rise in a warm place until they
have doubled in size, about 30 minutes.
Preheat oven to 200 C / gas 6.

Brush the top of the pastries with the remaining egg yolk
mixture.
Bake in the preheated oven until golden brown, about 15
minutes. Cool for 5 minutes on the baking trays, then transfer
pastries to wire racks. Serve warm or at room temperature.