Le Pain Au Chocolat Recipe
Place 1 chocolate piece on edge of 1 pastry square.
Le pain au chocolat recipe. Transfer to a large baking sheet and cover with plastic wrap. Remove from the oven and switch on the kettle. Lightly dust a work surface with icing sugar and roll out the pastry to a rough 30 5cm x 33cm 12in x 13in rectangle.
Space the pastries on a couple of baking sheets lined with parchment for easiest cleanup. 1 cup butter softened 9 ounces bittersweet or semisweet chocolate coarsely chopped 1 large egg. Preheat oven to 400 f.
1 3 cup granulated sugar. Sprinkle lightly with sugar. 1 tablespoon white sugar.
Pre heat the oven in fan assisted mode to 200 c. Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze.
Cover and let rise in a warm spot not over 80 f for 1 to 2 hours until puffy. Cup warm water. Let sit until foamy about 10 minutes.
Preheat oven to 200 c 180 c fan mark 6. Place remaining half on a large about 18 by 25 inch piece of parchment paper roll into a 16 by 20 inch rectangle stopping to chill dough as necessary if butter becomes too soft. 1 2 cup water lukewarm 3 1 2 cups bread flour.