My daughter visited France while in high school. She confessed she ate pain au chocolat every day for breakfast. When in France….
Now that I could make croissants, I thought I would try pain au chocolat. Laminated pastry dough with high quality chocolate imbedded between the flakey layers. I follow the same six page instructions I used for croissants using Duchess Bake Shop cookbook. These did not disappoint.
Once all the layers were folded and chilled, I rolled out the dough and cut rectangles as directed.
At the bottom of each rectangle I placed chocolate. This is not the time or place to cheap out on chocolate. Buy the best quality of your favourite chocolate. I think next time I will use Jacek because it is my favourite. I cannot stress enough – use your favourite!
I followed the same steps as the croissants, the following morning I placed a pan of hot tap water on the bottom of my oven and placed these pillowy delights on the second rack to rise for about two hours.
I brushed them with an egg and cream wash and sprinkled sugar over the top – I recommend this if you like sweeter pastry. Then baked them off for about 20 minutes.
The result? My daughter ate them for breakfast, thoroughly approving.
These were just as hard as the croissants I baked but equally as delicious and look at those layers! I have such a wonderful feeling of success after baking these! The Duchess Bake Shop cookbook is available here.
Stay healthy friends!