PAIN AU CHOCOLAT
This easy pain au chocolat recipe is for you! Ready in a few step, so flaky and irresistible! How to make them step by step.
INGREDIENTS:
PUFF PASTRY:
1 lb flour
2 tbsps sunflower oil
0.3 lb lard
0.3 lb butter
1 cup lukewarm water
A pinch salt
Film paper
Waxed paper
FILLING:
A cup chocolate drops
METHOD:
To make the puff pastry, the first thing you should do is mix the lard and butter, well integrate this mixture.
Put a film on a flat surface and put the butter on it.
Cover with another film and spread the butters with a bakery roller. You will get a thin film of butter inside the film.
Refrigerate for about an hour until the butter is hard. Meanwhile mix in a bowl the flour and salt.
Add the warm water little by little, you should not add all the water, just enough to obtain a firm mass. On a flat surface, spread the dough with a bakery roller and place the butter film on top of the dough. Fold the dough on itself as if you were folding a cloth until it has a small volume.
Refrigerate for 30 minutes. Remove the dough from the refrigerator and spread; fold again. This operation should be repeated 3 or 4 times so that the puff has layers.
Finally spread the dough and cut the edges with a very sharp knife, discard the edges.
Cut 2-inch squares. Place a spoonful of chocolate chips on one side of the square, fold over half and press the edges gently.
Preheat the oven to 350F and bake the puff pastry in a tray covered with waxed paper for about 20 minutes or until golden brown.
After 10 minutes in the oven, remove and varnish with a mixture of 1 beaten egg and 1/4 cup of liquid milk.
Bake until the puff pastry is well browned. Remember that puff pastry is baked at high temperatures.
Enjoy your pain au chocolat.
