Recipe: Pains au chocolat

I recently published a recipe of croissant dough, a pastry fundamental.

This yeast dough which is laminated like puff pastry (a bit less, actually) is perfect to make viennoiseries such as croissants, but also pains au chocolat.

Pains au chocolat, also referred to (by me) as the most delicious way to start your day, are rectangles of croissant dough rolled around one or two chocolate sticks (I don’t see why you should put only one, though!). 🙂

I find pains au chocolat much easier to make than croissants, mainly because they are easier to roll.

It is advisable to use chocolate sticks as filling, but also some coarsely-chopped chocolate will do.

As mentioned in my article about croissants, freezing is possible for pains au chocolat too, since making fresh ones in the morning might might take a while!

Pains au chocolat

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Ingredients

1kg	Croissant dough
~20	Chocolate sticks (or chopped chocolate)
1	Egg
1	Yolk

Directions

On a lightly floured work surface, roll out the croissant dough horizontally and vertically in order to get a 4mm high rectangle, around 60cm wide and 30cm high. Rotate the dough often to prevent it from sticking.

Trim the borders if needed and place the chocolate sticks all along the bottom edge. If you can't find chocolate sticks, make a stripe of chopped chocolate.

The chocolate sticks define the width of a pain of chocolat: with a sharp knife or a pizza wheel, cut the dough vertically between each chocolate stick and cut the whole dough horizontally creating 10cm high rectangles.