A pain au chocolat (basically a ' sack ') and a hot cup of coffee. Those who live in France knows well: There's nothing better than making a traditional breakfast in the morning’ to give the charge. This sweet, a pastry dough such as croissants, filled with two chocolate bars, You can easily do at home. When you are ready, the saccottini’ You can freeze them individually and pull out day by day: 15 minutes of oven and you will have your breakfast ' on the banks of the Seine '. I give you the generic doses of dough, but for the proceedings follow the recipe for croissant dough contained in ‘basics‘.
Ingredients for about 20 saccottini or pains au chocolat:
- 250 ml whole milk
- 25 grams of yeast
- 500 grams of flour
- 12 grams of salt
- 50 grams of sugar
- 250 grams of cold butter
for pains au chocolat
- an egg yolk
- a tablespoon of milk
- 160 grams of dark chocolate cut into wedges about 4 grams each
- powdered sugar as required
For the procedure to be followed with the dosage regimen, Click on the ‘basics‘ and follow the recipe for croissants, Croissant and brioche browse. Once you have prepared the dough, to make the pain au chocolat have to roll out the dough on a floured surface into a rectangle 50 cm to 45 or so and to a thickness of about 5 mm. Trim the edges and cut the dough into 10 strips 4 to 7 centimeters. I would recommend that you use the tape measure to mark the measurements, so do some sweets more or less the same size.
Put on the rectangle of dough, positioned with the short side facing you, two chocolate bars and wrap over the dough, in order to cover them entirely. Proceed the same way with all the candy. Put them on a baking sheet covered with parchment paper, brush with the beaten egg yolk with a tablespoon of milk and sourdough in a warm, about 24-30 degrees, for two hours: should double in volume. Preheat the oven to 170 degrees, brush back the pain au chocolat with egg and milk and bake for 14 minutes. Make it cool, Sprinkle with icing sugar and serve.