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Indulge in the Perfect Pain au Chocolat

Name: Indulge in the Perfect Pain au Chocolat
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500g of puff pastry; 200g of semi-sweet chocolate bars; 1 egg yolk for brushing; 30g of confectioners' sugar (optional for dusting)

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories390 kcal

Resumo para quem tem pressa

"The pain au chocolat is a French pastry classic made with layers of buttery puff pastry wrapping semisweet chocolate bars baked until golden. It is worth preparing for the crunchy texture and creamy filling that recreates the experience of a boulangerie at home."

Indulge in the Perfect Pain au Chocolat

O Que Você Precisa Saber

- Work the puff pastry well chilled to prevent the butter in the layers from melting before going into the oven. - Roll the rectangle of dough over the chocolate bar, sealing the ends gently without squeezing the pastry. - Brush only the surface with the beaten egg yolk, avoiding the cut sides so as not to block the rising of the leaves.

Ingredients

Main Course

500g of puff pastry
200g of semi-sweet chocolate bars
1 egg yolk for brushing
30g of confectioners' sugar (optional for dusting)

Instructions

Main Course

Preheat the oven to 200°C.

On a floured surface, roll out the puff pastry into a rectangle approximately 1 cm thick.

Using a cutter, cut rectangles of 10x15 cm.

Place a piece of chocolate on one end of each rectangle.

Fold the dough over the chocolate, forming a roll. Press the edges to seal.

Place the pieces on the baking sheet, spacing them well.

Com o pincel, pincele a gema sobre a massa para dar um brilho dourado.

Bake for about 25 minutes, until golden and flaky.

Remove from the oven and let cool slightly before serving.

If desired, sprinkle with powdered sugar before serving.

Equipe sua Cozinha

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COMPRAR INGREDIENTES

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Chef Tips

- Utilize barras de chocolate meio amargo com pelo menos 50% de cacau para suportar o calor do forno sem queimar. - Deixe os pãezinhos descansarem na geladeira por 15 minutos antes de assar para firmar a manteiga da massa. - Asse em forno bem pré-aquecido a 200 ºC em assadeira forrada com papel-manteiga para garantir base sequinha.

Variations

- Pain au chocolat com amêndoas: cubra o topo com creme de amêndoas (frangipane) e lâminas de amêndoas tostadas. - Recheio duplo: posicione dois bastões paralelos de chocolate ao enrolar a massa para obter recheio abundante. - Toque de avelã: adicione uma colher de café de creme de avelã com cacau junto à barra de chocolate no enrolamento.

Substitutions

- Semi-sweet chocolate: can be replaced by milk chocolate, white chocolate or guava paste sticks. - Powdered sugar: use confectioners' sugar or sprinkle a fine mixture of sugar with cinnamon powder. - Ready-made puff pastry: can be made with homemade puff pastry or fermented croissant semi-puff pastry.

How to Store

Store the baked puff pastries in a closed container at room temperature for up to 2 days. To recover the original crispiness, reheat in a medium oven or toaster for 3 minutes before consuming.

Can You Freeze It?

You can freeze the already shaped raw breads on a baking sheet for up to 90 days. Bake directly from the freezer in a preheated oven at 190 ºC, adding about 5 to 7 minutes to the usual time.

What to Serve With

Accompany with steaming cafe au lait, pure espresso, cappuccino with cinnamon, or thick hot chocolate. A glass of freshly squeezed natural orange juice balances the sweetness.