Pain au Chocolat

From a TikTok video Watch the original

This recipe demonstrates how to make delicious Pain au Chocolat using laminated dough and rich chocolate filling. Follow the steps to create these delightful pastries from scratch.

Ingredients

• Dough
• Butter
• Chocolate
• Flour
• Egg wash

Instructions

1. Prepare the Dough: A rectangular piece of dough is placed on a floured surface.
2. Roll Out the Dough: The dough is rolled out into a large rectangle using a rolling pin.
3. Incorporate Butter: A flat, rectangular piece of butter is placed on top of the rolled-out dough.
4. Fold the Dough Around Butter: The edges of the dough are folded over the butter to enclose it.
5. First Fold and Chill: The dough, with the butter inside, is folded in half, then wrapped in plastic wrap and appears to be chilled.
6. Second Roll and Fold: The chilled dough is unwrapped, placed on a floured surface, and rolled out again into a long rectangle. It is then folded into thirds.
7. Second Chill: The folded dough is wrapped in plastic wrap and chilled again.
8. Third Roll and Fold: The dough is unwrapped, floured, and rolled out once more into a long rectangle. It is then folded into thirds.
9. Prepare Chocolate Filling: Melted chocolate is shown in a ramekin and then poured into a piping bag.
10. Create Chocolate Batons: The melted chocolate is piped onto parchment paper in long, thin strips, creating chocolate batons.
11. Chill Chocolate Batons: The baking sheet with the chocolate batons is placed in a tray, implying they will be chilled or set.
12. Final Roll and Cut: The dough is rolled out again into a long rectangle. The chocolate batons are placed along one edge of the dough.
13. Cut the Dough: The dough is cut into strips, each containing a chocolate baton, using a bench scraper.
14. Shape the Pain au Chocolat: Each strip of dough is rolled up tightly around the chocolate baton to form the characteristic shape of a pain au chocolat.
15. Arrange for Baking: The shaped pastries are placed on a baking mat on a baking tray.
16. Proofing/Resting: The pastries are covered with plastic wrap and appear to rest or proof.
17. Egg Wash: The pastries are brushed with an egg wash.
18. Bake: The tray of pastries is placed into an oven (implied).
19. Cooling: The baked pain au chocolat are removed from the oven and placed on a wire rack to cool.
20. Final Glaze: The baked pain au chocolat are brushed with a glaze (likely simple syrup or a shiny glaze).
21. Presentation: The finished pain au chocolat are artfully arranged on a cake stand and a plate, with one being cut open to reveal the chocolate filling.

Converted from TikTok ·