Le Pain Au Chocolat Recipe
1 2 cup water lukewarm 3 1 2 cups bread flour.
Le pain au chocolat recipe. Bake until pastries are. 3 tablespoons butter melted and cooled 1 1 2 teaspoons salt. Remove from the oven and switch on the kettle.
Stir in milk sugar 3. Preheat oven to 200 c 180 c fan mark 6. Lightly dust a work surface with icing sugar and roll out the pastry to a rough 30 5cm x 33cm 12in x 13in rectangle.
Cut rectangle in half crosswise. Transfer to a large baking sheet and cover with plastic wrap. 2 cups bread flour.
Fill each with 1 to 2 tablespoons orange infused pastry cream and top with a few pitted sour cherries frozen thawed is your best bet. Space the pastries on a couple of baking sheets lined with parchment for easiest cleanup. 1 tablespoon white sugar.
1 teaspoons instant yeast. 4 teaspoons instant dried yeast. Stir together yeast and cup water heated to 115 together in the bowl of a stand mixer fitted with a dough hook.
Place 1 chocolate piece on edge of 1 pastry square. 1 3 cup granulated sugar. Brush the pain au chocolat with a bit of egg yolk and bake for 10 15 minutes regularly checking the progress to verify when ready.