These rough puff pain au chocolat beauties are so much easier than regular puff pastry but still have the requisite flaky layers we all love so much.
When our host for this month’s Bread Baker event chose laminated dough as our theme, I really hoped to have time to make actual puff pastry. It’s something my son-in-law used to make and, in true Dai fashion, he made it look easy. I know it wasn't!
Time got away from me, as it does to most of us this time of year so I resorted to rough puff yeast dough. No regrets though. It was delicious.
Rough Puff Pain au Chocolat
If you have access to the special chocolate batons that French bakeries use instead of chocolate bars, by all means, use them. As you can see from the photos, the chocolate does melt out somewhat but my taste testers all agreed that there was still plenty of big chocolate flavor from the dark 70 percent cocoa.
This recipe was adapted from one on Baking a Moment.
Ingredients for 10
For the rough puff dough:
2 2/3 cups or 333g flour
1/4 cup or 50g sugar
2 3/4 teaspoons active dry yeast
3/4 teaspoon fine sea salt
1/2 cup + 1/3 cup or 188g unsalted butter, cold
2/3 cup or 160ml milk, (add up to 2 – 3 tablespoons more if needed)
For the egg wash:
1 large egg beaten with a teaspoon or two of water
For the filling:
4 3/4 oz or 135g good quality chocolate (I used Lindt 70% cocoa dark chocolate. Bought 2 bars, used about 1 1/3.)
Method
Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.
Slice the butter into 1/8-inch or 1/3 cm thick slices and toss in the flour mixture to coat.
Add the milk and stir together until a shaggy dough forms.
If you still have too much dry flour showing, add the extra tablespoons of milk, one at a time, mixing well in between.
Wrap the dough tightly in cling film and chill for at least 1 hour. This can also be an overnight rest without any problems.
On a lightly floured surface, roll the dough into a wide rectangle.
Fold it into thirds (like a letter), turn 90 degrees, and roll the dough out again.
Repeat 4 to 6 more times, folding and rolling, until the dough has large streaks of butter in it but it is smooth and flat. If your kitchen is warm, chill the dough folded and wrapped in the refrigerator or freezer until stiff, before rolling out again.
Wrap tightly and chill for 1 more hour, then roll it out to a rough square shape about 12 inches or 30cm wide.
Trim off any uneven edges. (Bake these rolled in cinnamon sugar for an easy treat.)
Cut the dough into 10 rectangles (about 5x3 inches or 13x7.5cm.) I have a very hard time cutting things evenly when you can't cut halves then halves again but it's easy if you fold the two sides in and leave an equal part in the middle.
Simply cut that middle piece out, then cut the other two pieces on the fold lines. Voilá, five reasonably even pieces!
Cut your chocolate bars into short lengths and line a large baking pan with parchment.
Place one piece of chocolate near the short end of each rectangle. Place another piece of chocolate about 1 1/2-inches from the other short end of the rectangle.
Roll the dough up around the chocolate pieces. Place the pain au chocolat seam side down in your prepared pan.
Cover them loosely with cling film and put the pan in a warm place. Prove until doubled in size. Alternatively, you can prove them overnight in the refrigerator then allow them time to rise at room temperature before baking the next day.
Preheat the oven to 375°F or 190°C and gently brush the pain au chocolate with the egg wash.
Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.
Enjoy!
It’s the second Tuesday of the month so that means it’s Bread Baker time! Today we are sharing baked goods made with laminated dough. Check out the treats below! Many thanks to our host Kelly from Passion Kneaded.
- Cranberry Brie Appetizer Pinwheels from A Messy Kitchen
- Croissant Bread from Karen's Kitchen Stories
- Herbed Cheese Scrolls from Sneha's Recipes
- Kakaós Csiga from Passion Kneaded
- Rough Puff Pain au Chocolat from Food Lust People Love
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