Le Pain Au Chocolat Recipe
1 3 cup granulated sugar.
Le pain au chocolat recipe. Roll dough out to a 10 by 18 inch rectangle. Brush top of each puff pastry square with egg glaze. Place remaining half on a large about 18 by 25 inch piece of parchment paper roll into a 16 by 20 inch rectangle stopping to chill dough as necessary if butter becomes too soft.
Fill each with 1 to 2 tablespoons orange infused pastry cream and top with a few pitted sour cherries frozen thawed is your best bet. 1 cup butter softened 9 ounces bittersweet or semisweet chocolate coarsely chopped 1 large egg. Stir in milk sugar 3.
Cover and let rise in a warm spot not over 80 f for 1 to 2 hours until puffy. Cut rectangle in half crosswise. Sprinkle lightly with sugar.
Remove from the oven and switch on the kettle. Brush the pain au chocolat with a bit of egg yolk and bake for 10 15 minutes regularly checking the progress to verify when ready. Preheat oven to 400 f.
Lightly dust a work surface with icing sugar and roll out the pastry to a rough 30 5cm x 33cm 12in x 13in rectangle. 1 2 cup water lukewarm 3 1 2 cups bread flour. Stir together yeast and cup water heated to 115 together in the bowl of a stand mixer fitted with a dough hook.
Let sit until foamy about 10 minutes. Space the pastries on a couple of baking sheets lined with parchment for easiest cleanup. Transfer to a large baking sheet and cover with plastic wrap.