Ingrã Dients Pain Au Chocolat
Puff pastry is my secret ingredient to getting fluffy and melt in your mouth pain au chocolat dough.
Ingrã dients pain au chocolat. Let sit until foamy about 10 minutes. Many recipes for vegan pain au chocolat require using phyllo dough or to make the dough from scratch. Brush the egg wash across the surface of each pastry.
It uses just two ingredients chocolate chips and puff pastry. Brush top of each puff pastry square with egg glaze. Line baking sheet with parchment paper.
In a large bowl mix the flour water milk sugar salt yeast and butter. Stir together yeast and cup water heated to 115 together in the bowl of a stand mixer fitted with a dough hook. With a bench knife cut the dough into eight 4 x 6 pieces.
Roll up dough tightly enclosing. Press down on the tops of the rolls to flatten them into a rectangle shape. You ll get crisp flaky on the outside soft and buttery on the inside croissants with perfect amount of intense chocolate in every bite.
Preheat the oven to 400 f. Bake the pain au chocolat for 12 to 14 minutes until they are puffed and golden brown. Place 1 chocolate piece on edge of 1 pastry square.
Cover the dough with plastic wrap and refrigerate for one hour. The spruce nita west. Place one or two pieces of chocolate at one end of each piece and roll it up into a tube.