Ease of Preparation: Medium
Yield: 5 small pastries
Vanessa Gianfrancesco, our charismatic host of Gusto TV’s ‘Let’s Brunch’, is inspired by the French as she cooks up simple yet elegant recipes for the perfect leisurely brunch. Moving from savory to sweet, Vanessa adds another traditional French treat to her brunch menu: Pain au Chocolat! The trick to making a great French pastry? Lots of butter, of course! And don’t skimp on the decadent dark chocolate!
Ingredients:
- 2 cups (470 ml) all-purpose flour
- 1 ½ teaspoons (7.5 ml) salt
- 2 tablespoons (30 ml) sugar
- 1 teaspoon (5 ml) active dry yeast
- 1 cup (240 ml) unsalted butter, cold, and cut into squares
- 2/3 cup (160 ml) warm water
- ¼ cup (60 ml) milk + 1 teaspoon (5 ml) (for egg wash)
- 2 tablespoons (30 ml) melted butter
- 1 ½ cups (350 ml) roughly chopped dark chocolate
- 4-ounce (120 g) piece dark chocolate
- 2 eggs
- Sea salt flakes, for garnish
Special Equipment:
- Pastry Cutter
Method:
Preheat oven to 325 F (160 C).
In a large bowl, mix together the flour, salt, sugar, and yeast until combined. Cut the butter into the flour mixture using a pastry cutter and work in until the mixture starts to come together. Add water and milk and knead on a lightly floured surface until the mixture forms a dough and is somewhat smooth, but the butter is not yet fully incorporated. Form the dough into a ball, then cover in plastic wrap and refrigerate for 20 minutes.
Roll the dough out onto a lightly-floured surface into a large rectangle. Brush the surface evenly with the melted butter. Fold the bottom third of the rectangle up toward the centre of the dough, then fold the top third of the rectangle down to meet it. Cover in plastic wrap and refrigerate for 20 minutes.
Remove the plastic wrap and repeat the process of rolling out into a rectangle and folding into thirds, then return to the fridge for another 20 minutes. Repeat the entire process of folding and refrigerating one more time.
Roll the dough out into an 8-inch (20.5 cm) wide rectangle that is roughly 1/3-inch (8 mm) thick. Cut rectangle evenly into 5 smaller rectangles. Divide the chopped chocolate along the 5 rolls, placing it along one of the shorter edges (but leaving a small border), then grate a light dusting of chocolate from the solid piece of chocolate over the rest of the pastry, leaving a small border on both ends. Roll up the dough around the chopped chocolate to make a roll. Place seam side-down on a parchment paper-lined baking sheet, then use your palm to press down and slightly flatten the roll.
Whisk together eggs and milk to make an egg wash, the brush over the tops of each roll. Sprinkle over with a little sea salt, then place in the oven to bake until the pastry is golden brown and crisp, about 40 minutes.
