To make some “pains au chocolat”, start by preparing the puff pastry for Viennese pastries.
When it’s done, you will just need:
- Some chocolate bars and/or Nutella bars
- One yolk mixed with a bit of water
- Or some milk mixed with some sugar
If you choose Nutella bars:
In a silicone tin or on parchment paper, form some bars with the Nutella and put on the freezer for at least 30 minutes.
After the final 30 minutes of rest of the puff pastry on the fridge, put it on your slightly floured worktop.
Roll the dough out lengthwise.
On the puff pastry, cut some strips of the size you wish. Put 2 chocolate bars as you can see on the picture:
Fold a second time to get the other chocolate bar placed in the new fold formed:
You can fold one more time if you want, then cut the dough you have some left.
You now have two options (as for "croissants"):
- If you want to eat your “pains au chocolat” in the same breath: let the “pains au chocolat” grow on a baking tray, covered by a dishcloth in a warm room. The growth should take about 1 hour.
- If you want to bake your “pains au chocolat” at the last moment: you can let the “pains au chocolat” you just made for 1 night in the fridge. The morning after, let them grow in a warm room before baking them.
I tried those 2 ways for the croissants and I didn’t really notice a difference. I think that the best way is still to avoid the night in the fridge in order to get a better growth for the puff pastry.
Preheat the oven to 220°C.
When the “pains au chocolat” have grown, brush them with the yolk or some milk mixed with some sugar.
Bake for 15-20 minutes. Keep an eye on the cooking.
TIPS AND TRICKS
Certainly because of my too thick puff, the cores of the “pains au chocolat” were a little not cooked enough. Next time, I will maybe put the oven lower and increase the cooking time. To be tested!
Don’t throw the pastry you have left! You can make tiny Viennese pastries with chocolate in the core for example!
As for the croissants, the “pains au chocolat” could be frozen once cooked.
We ate our “pains au chocolat” the morning after during a brunch! It was enjoying real pleasure to eat my own Viennese pastries :D
One big thanks to William for this time! My mentor for this recipe and for sure, for some others :)
I’m looking forward to try it again to improve it and I will keep you posted on the result :)
Enjoy it :)
Rose. English version available here! Version française disponible ici !