Le Pain Au Chocolat Recipe
Bake until pastries are.
Le pain au chocolat recipe. 2 tablespoons instant nonfat dry milk. 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. Preheat oven to 200 c 180 c fan mark 6.
1 cup butter softened 9 ounces bittersweet or semisweet chocolate coarsely chopped 1 large egg. Cup butter softened. Transfer to a large baking sheet and cover with plastic wrap.
Stir together yeast and cup water heated to 115 together in the bowl of a stand mixer fitted with a dough hook. 2 tablespoons butter softened. Remove from the oven and switch on the kettle.
Line baking sheet with parchment paper. 3 tablespoons butter melted and cooled 1 1 2 teaspoons salt. 2 cups bread flour.
Wrap one half with plastic wrap and transfer to refrigerator. 1 3 cup granulated sugar. 4 teaspoons instant dried yeast.
1 2 cup water lukewarm 3 1 2 cups bread flour. Lightly dust a work surface with icing sugar and roll out the pastry to a rough 30 5cm x 33cm 12in x 13in rectangle. 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.