Pain Au Chocolat Brioches

Here is my recipe for making original Francaise Pan Au Chocolat pastry.

See also:Apple Cake

Ingredients:

 For the cake

• Flour 00 w280 500g
• Milk 260mL
• Sugar 60g
• Fresh mother yeast 10-15g
• Butter 30g
• Halls 8g
• 1 Egg

For peeling\dusting

• Butter 250g
• Qb flour
• 1 Egg

Procedure:

Dissolve in 260ml of lukewarm milk, 10g of sourdough and 60g of sugar. Add 500g of sifted flour, 8g of salt, a whole egg and 30g of butter and mix by hand until a very soft and smooth dough is obtained. Let the dough rise in a floured bowl covered with transparent film in a warm place for about 8-12 hours.

In the meantime, in a transparent food bag or in a sheet of baking paper, we flatten the dough with a rolling pin until it is 5-6 millimetres thick and place it in the fridge.

Once the leavening time has elapsed, we resume the dough, work it briefly and roll it out on a clean surface, twice the size of our flattened butter, which we will place in the centre of the dough. We close the dough on the butter making the edges of the dough adhere, but not overlapping. Let's put it to rest in the fridge wrapped in transparent film and wait at least 2 hours.

After the rest time, roll out with a rolling pin giving the dough an elongated shape. Then we fold the dough making a double turn, folding it as if it were a wallet: we fold the first end on itself, for three quarters of the length and the other end for a quarter, going to sew with the first end, making the two edges adhere well. Finally, we fold in half on itself and the first turn is complete. Wrap it with transparent film and let it rest for at least 1 hour in the fridge.

After the resting time, make a simple turn, i.e. roll out the dough in the direction of the length and fold the two ends towards the centre, overlapping them. Put the dough in the fridge for the last time and let it rest for at least 1 hour.

Let's take the dough again, roll it out and cut it into strips of about 8x16cm. At the two ends of the dough strips, place two pieces of dark chocolate and roll them up, from both sides towards the centre, at the same time. Place it on the oven drip pan covered with greaseproof paper.

Let our pain au Chocolat rest for at least 1 hour, covered with transparent film then brush with beaten egg. We bake in a hot oven 200-210°C, for about 18-22 minutes, in static mode.