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.
|
