PAIN AU CHOCOLAT
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 28
Number Of Ingredients 4
Steps:
- Place dough on a lightly floured work surface; cover and let stand until butter is slightly softened, 5 to 10 minutes.
- Roll dough out to a 10-by-18-inch rectangle. Cut rectangle in half crosswise. Wrap one half with plastic wrap and transfer to refrigerator. Place remaining half on a large (about 18-by-25-inch) piece of parchment paper. Roll into a 16-by-20-inch rectangle, stopping to chill dough as necessary if butter becomes too soft; transfer to a large baking sheet and cover with plastic wrap. Transfer baking sheet to refrigerator and chill until firm, about 30 minutes. Repeat process with remaining piece of dough.
- Transfer one piece of dough to a lightly floured work surface so that one of the longer sides is facing you. Halve dough to make two 16-by-10-inch rectangles.
- Using a pizza cutter, trim a scant 1/8 inch from all sides of each rectangle of dough. Working quickly, using a pizza cutter, cut each half into seven 3-by-7-inch rectangles. Place 2 teaspoons chocolate in the center of each rectangle, leaving a 1/4-inch border all around. Starting from one short end and working toward the other, roll to enclose. Brush edges with water and gently press to adhere.
- Line baking sheets with parchment paper; place 4 rectangles on each prepared baking sheet, seam-side down. In a small bowl, whisk egg with 1 teaspoon water. Brush tops and seams with egg mixture, reserving remaining egg mixture. Place 3 narrow drinking glasses upside-down between each roll of dough; cover well with plastic wrap, making sure plastic does not touch dough. Let stand in a warm place until dough has doubled in size and feels hollow when gently touched, 2 1/2 to 3 hours.
- Preheat oven to 425 degrees.
- Uncover and remove glasses from baking sheets; gently press down on each roll of dough and brush lightly with remaining egg mixture. Transfer to oven and bake until puffed and golden, about 15 minutes. Transfer to a wire rack to cool. Repeat steps 3 through 7 with remaining piece of dough.
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Sohag MoLLHa
[email protected]This recipe is a keeper! I'll definitely be making these again and again.
Sharada Panthi
[email protected]I followed the recipe exactly and my croissants turned out burnt. I'm not sure what went wrong.
Joe Mares
[email protected]Meh.
Clifton Aboikoni
[email protected]I was disappointed with this recipe. The croissants were dry and the chocolate filling was bland.
John Lay
[email protected]Not bad, but I've had better.
Zeeshan Pharmacy
[email protected]The dough was a bit tricky to work with, but the end result was worth it. The croissants were delicious!
Anish Gaming
[email protected]These croissants were a hit at my party. Everyone loved them!
Algnesh Menameno
[email protected]Easy to follow recipe. Results are great!
princess kay kay
[email protected]I've tried many pain au chocolat recipes and this one is by far the best. The croissants were light and flaky, and the chocolate filling was rich and decadent.
Abdrmen Meki
[email protected]Followed the recipe to a T and they came out perfect! My kids loved them.
Ronald Self
[email protected]These pain au chocolat turned out amazing! The dough was easy to work with and the chocolate filling was delicious. I'll definitely be making these again.