This recipe is soooooo tried and tested! I have been making this sweet bread for almost a month already and have been eating it constantly regardless of my diet hahahaha!
This recipe doesn't call for puff pastry doughs, this is just a simple sweet roll with lots of chocolate inside! When I made my first batch of this love of mine, every one said that the bread is bland and the bread is a little bit tough (not a total epic fail). Well we Filipino's like our breads with a hint of sweetness.... so on my second attempt I revised the recipe that I found on a book and make it to my own and trust me it came out really good and in a matter of minutes the dozen of baked chocolate breads was gone in a matter of minutes! You can make this one by hand since it is relatively very easy.
Pain Au Chocolat
- 250 g All Purpose Flour
- 2 tbsp Butter
- 1/2 tsp Salt
- 5 tbsp Granulated Sugar
- 3/4 tsp Yeast
- 2 pcs. Whole Eggs, beaten
- 3 tbsp Milk, scalded or warmed
Chocolate filling: you may use dark, bittersweet or milk chocolate. The weight or size will depend to your liking.
Directions:
- Sift: flour + salt + sugar + yeast
- Add: Cut in butter using a fork until it resembles like a coarse bread crumbs. Add the beaten eggs using the fork and lastly add the milk (you may adjust the milk quantity if the mixture is still dry and add more.) Put flour on the working area and knead the dough for 5 minutes or until the dough is smooth and elastic. Transfer to a slightly oiled or buttered bowl and cover.Let it rise for 45 minutes to 1 hour or until double in size.
- Transfer the dough to lightly flour dusted work area and knead for at least a minute and cut into desired weight or pieces. Shape the dough to your liking, flatten each dough and put the chocolate inside and close it by pinching the edges of dough so the chocolate is sealed inside.
- Bake: 375 degrees F to 400 degrees F (200 degrees C) for 10 to 15 minutes.
- I normally scale my dough 40g per piece and usually yields a dozen or more and the chocolate at least 25g to 35g depends on how chocolatey I wanted it. you may also alter the sugar content of the bread depending on your dietary needs the lowest that you could go is 2g.
- If you are going to use active dry yeast, mix the sugar + salt + yeast + milk (make sure the milk is warm enough at least 100 degrees F or if you can touch it without burning your finger) then add to the flour. Same procedure for the remaining ingredient.
- I also tried prolonging the first half resting period for at least 2 hours and an hour for the 2nd proofing or resting ( I used instant dry yeast when doing this test) the result is much greater. The bread is softer and the crumbs much nicer, though you can still follow the same resting time as suggested in the recipe but if you have more time and can wait you can also try this one. When using active dry yeast, the resting period is a little bit shorter since the yeast has been activated already by the warm milk. My suggestion once you see it double in size and press your finger tip to the dough the indentation will spring back this is how I do my baking :)
See? Easy does it. Baking this bread is simple and is purely Sweet Bliss in every bite! Feel free to comment or suggest anything :)
