Pain Au Chocolat
Kit of 6
The debate rages in France over whether these should be called Chocolatines, however what is clear is they should never be described as chocolate croissants. Anyway, we don’t particularly care, we call them perfect. You’ll receive 6 rectangles, crafted with layer after layer of butter and paper-thin dough, along with 12 chocolate batons. Not just any batons, these are made in France by our BCorp friends at Valrhona to have a powerful chocolatey flavour plus keep their shape as you bake.
Also includes a nifty spray bottle of glaze to give your pastries the perfect golden colour and a glossy shine. The same way the professionals do it.
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Ingredients (Allergens in bold):
Dough: White flour (gluten), water, yeast, skimmed milk powder, butter, salt, improver.
Chocolate: Sugar, cocoa paste, cocoa butter, emulsifiers, milk
Glaze: Water, vegetable oil, modified starch, dextrose, emulsifiers, vegetable protein, milk proteins, acidity regulator, beta-carotene.
Made in an environment that handles Egg & Nuts.
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Step 1: Roll
Place each pastry rectangle down onto a clean and dry surface.
Position one of the chocolate batons on a short end of each pastry rectangle, leaving about 1.5cm from the edge.
Fold the pastry over the chocolate baton.
Place the second chocolate baton at the fold.
Roll the dough gently, until the pastry is fully rolled and place down so that the fold is underneath the finished pain au chocolat. This ensures the pastry doesn’t flare out during baking.
Place the pain au chocolates with plenty of space between them on a grease-proof paper lined baking tray - they will be 3 or 4 times bigger than they are now :)
Step 2: Proof
Proofing is simply the point where we let the pastry rest and rise. It’s where the yeast gets active introducing the bready flavours and expanding to create the lightness.
Proof until the pastries double in size and have a bouncy texture, generally 3-4 hours. You can be quite flexible on this. We recommend, no less than 1 hour and no more than 10. If proofing for more than 2 hours, then cover with a wet tea towel so that they don’t form a skin.
Step 3: Bake
Lightly spray all of the pastries with the glaze, try to cover them completely.
Bake for 12-15 minutes at 200°c in a conventional oven or 185°c in a fan oven until golden brown.
Tips for proofing
- Keep hands and other surfaces lightly floured and/or oiled to prevent sticking.
- Make sure that the dough room to rise; they should be at least two or three times the size of the dough.
- The ideal environment for a room-temperature proof is considered around 23°c.
- Cover dough with a plastic bag or cloth during proofing to prevent the dough from drying out or forming a skin.
What is proofing?
Proofing is the step that activates the yeast in the pastry. During fermentation, the yeast cells in leavened doughs consume carbohydrates and expel the carbon dioxide gas that causes the dough to expand, or rise.
If yeasted dough isn’t allowed to proof, the yeast can’t release carbon dioxide, and the gluten won’t stretch to hold the air bubbles. Proofing is an essential part of making vienessiore. What’s most important in the proofing step is to make sure the dough is neither overproofed (where it’s proofed up so much that it eventually collapses, causing the layers to separate and the butter in croissants to leak) or underproofed (which will result in a tight crumb and you won’t get those fluffy, flaky layers). When proofed at the proper temperature and environment, you’ll see croissant dough double in size and become light, fluffy, and jiggly.
Our pastry is made from
Farine Supérieure or Type 45. Milled from the innermost parts of the wheat berry so that the flour produced is very fine, contributing to a wonderfully elastic dough.
From the best butter region in the world, the Charentes-Poitou region of France. With its sunny ocean climate, mild winters, hot summers and regular rainfall, it’s as close as the cattle could get to a holiday home. Happy cows eating amazing grain produce the perfect milk to make butter with exceptional flavour.
Fresh yeast, rather than dry. We use a particularly active strain that breaks down the sugars and breathes out CO2 during proofing., These gas bubbles expand further in the oven due to the heat, pushing apart the different layers again.
In addition to providing flavor and color (favoring caramelization), sugar is part of the food for yeast.
To perfectly control the fats, we use a skim milk powder and filtered water which creates a softer, fuller flavour.
We love our planet, and consider it in everything we do. We won’t claim to be perfect, very few people are, however we have made sure to find the most planet-friendly packaging solution for all our products. Our paper pouches are plastic-free, and everything we send you can be recycled – except the pastries.
I sent these to a friend for his birthday. The pain au chocolate was a nice surprise in the post, and he said they were delicious!
Loved the process of making the pain au chocs. Proofing really made a big difference to their size and they came out so flakey and tasty! Honestly amazing taste!