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Pains au Chocolat

How to make Pains au Chocolat:

Quantity

Ingredients
100g (3.5 oz) Butter
250g (9 oz) Strong white bread flour
1 teaspoon Salt
2 teaspoons Easy-blend dried yeast
175ml (6 fl oz) Milk
25g (1 oz) Caster sugar
1 tablespoon Oil
115g (4 oz) Plain chocolate, chopped
To glaze 1 Egg yolk and 2 tablespoons of milk


Method
Grease a baking sheet. Sift the flour and salt into a bowl and stir in the yeast. Make a well in the middle. Warm the milk in a saucepan until tepid, add the sugar and oil and stir until dissolved. Add to the dried ingredients and mix well. Lightly dust work surface with flour and knead dough until smooth. Place in an oiled bowl, cover and leave to rise in a warm place for 2-3 hours, the dough should double in size. Knead on a floured work surface and roll into a rectangle 3 times as long as it is wide. Divide the butter into thirds. Dot one portion of butter over two thirds of the dough leaving a 1cm border around the edges. Fold the lower third up and the lower third down, seal the edges. Give the dough a half turn and roll into a rectangle, repeat this process twice, then fold in half. Place in an oiled polythene bag and chill for 1 hour. Preheat the oven to 220C, 425F, gas mark 7. Cut dough in half and roll out into 2 rectangles of 30x15 cm. Cut each half into 4 rectangles of 15x7.5cm. Sprinkle chocolate along one short end of each and roll up. Place on the greased baking sheet in a warm place for 2-3 hours. Mix together the egg yolk and milk and brush the glaze over each roll. Bake in the oven for 15-20 minutes. Pains au Chocolat can be enjoyed either warm or cold.

 

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