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We hope you got benefit from reading it, now let’s go back to pain au chocolat des parisiennes recipe. You can cook pain au chocolat des parisiennes using 10 ingredients and 19 steps. Here is how you do that.
The ingredients needed to make Pain au Chocolat des Parisiennes:
- Provide 180 grams Bread (strong) flour
- Take 40 grams Cake flour
- Prepare 7 grams Cocoa powder (for baking)
- Provide 5 grams Instant dry yeast
- Provide 33 grams Sugar
- Prepare 2 grams Salt
- Prepare 22 grams Egg
- Provide 20 grams Butter
- Get 20 grams Chocolate (melted)
- You need 120 grams Milk
Steps to make Pain au Chocolat des Parisiennes:
- Put the bread flour, cake flour, sugar, salt, years and cocoa power in a bowl. (Add the salt and sugar in separate parts of the bowl, and add the yeast to the part near the sugar.)
- Combine the egg and milk and warm it up. Add this to the bowl, aiming for the part with the yeast. Add the melted chocolate too.
- Mix it all together in the bowl with your hands. It will be sticky, but it's fine if it just comes together in a clumpy ball.
- Take the dough out onto a work surface and knead it for a while. When it has a bouncy texture, add the butter and keep kneading.
- When the surface is nice and smooth, round the dough off into a smooth ball, place in a bowl, cover with plastic wrap and leave to rise. (About 50 minutes in a warm location.)
- It's finished rising.
- It seems a shame to do this, but just punch it down with your fist to deflate it and release the excess gases. Let it rise again (about 20 minutes.)
- As long as it rises a bit even if it's not puffy and cute, it's fine. Now the 1st rising is really complete.
- Divide into eight 50 gram portions and round off each portion. Cover with a tightly wrung out moistened kitchen towel and rest (for longer than usual, about 30 minutes).
- Fill a piping back with the chocolate cream. (Seefor the chocolate cream recipe.)
- Press down lightly on the dough to deflate it. Roll out into an oval shape with a rolling pin.
- Pipe out the cream as shown in the photo.
- Bring the dough over from the top to wrap the cream, and press the dough down around the cream so it won't come out.
- Make vertical cuts in the dough with a pastry cutter.
- Brush the cut part with beaten egg.
- Roll up from the far side so that the end of the dough is on the bottom.
- Make 8 rolls, and line them up on a paper-lined baking sheet for the 2nd rising. (40 minutes in a warm location.)
- The 2nd rising is finished. Brush the tops with beaten egg.
- Bake for about 13 minutes in a pre-heated 210°C oven and they're done.
Viennoiserie phare de nos petits-déjeuners ou nos goûters depuis notre tendre enfance, le pain au chocolat est et restera la. Ensuite étaler la pâte, faire des bandes pas trop épaisses, mettre une barre de chocolat au début de la bande et rouler. La recette d'aujourd'hui, ramènera certains d'entre vous en enfance. Souvenez-vous de la marchande ou de la « voiture de pains » que l'on croisait chaque matin sur le chemin de l'école… Il y avait ce petit précieux, le pain au chocolat. Mettre la barrette de chocolat sur le rectangle de pâte et enroulez le.
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