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Pain Au Chocolat Des Parisiennes Recipe

Pain au Chocolat des Parisiennes Recipe
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Serving : 8
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Prepare the ingredients before making Pain au Chocolat des Parisiennes in your home. Then, follow these steps below to serve Pain au Chocolat des Parisiennes for your family or friends.

Ingredients: Pain au Chocolat des Parisiennes

  • 180 grams Bread (strong) flour
  • 40 grams Cake flour
  • 7 grams Cocoa powder (for baking)
  • 5 grams Instant dry yeast
  • 33 grams Sugar
  • 2 grams Salt
  • 22 grams Egg
  • 20 grams Butter
  • 20 grams Chocolate (melted)
  • 120 grams Milk

How to Make Pain au Chocolat des Parisiennes

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Pain au Chocolat des Parisiennes in your home by yourself.

    Step 1
  • Put the bread flour, cake flour, sugar, salt, years and cocoa power in a bowl. (Add the salt and sugar in separate parts of the bowl, and add the yeast to the part near the sugar.)
  • Step 2
  • Combine the egg and milk and warm it up. Add this to the bowl, aiming for the part with the yeast. Add the melted chocolate too.
  • Step 3
  • Mix it all together in the bowl with your hands. It will be sticky, but it's fine if it just comes together in a clumpy ball.
  • Step 4
  • Take the dough out onto a work surface and knead it for a while. When it has a bouncy texture, add the butter and keep kneading.
  • Step 5
  • When the surface is nice and smooth, round the dough off into a smooth ball, place in a bowl, cover with plastic wrap and leave to rise. (About 50 minutes in a warm location.)
  • Step 6
  • It's finished rising.
  • Step 7
  • It seems a shame to do this, but just punch it down with your fist to deflate it and release the excess gases. Let it rise again (about 20 minutes.)
  • Step 8
  • As long as it rises a bit even if it's not puffy and cute, it's fine. Now the 1st rising is really complete.
  • Step 9
  • Divide into eight 50 gram portions and round off each portion. Cover with a tightly wrung out moistened kitchen towel and rest (for longer than usual, about 30 minutes).
  • Step 10
  • Fill a piping back with the chocolate cream. (Seefor the chocolate cream recipe.)
  • Step 11
  • Press down lightly on the dough to deflate it. Roll out into an oval shape with a rolling pin.
  • Step 12
  • Pipe out the cream as shown in the photo.
  • Step 13
  • Bring the dough over from the top to wrap the cream, and press the dough down around the cream so it won't come out.
  • Step 14
  • Make vertical cuts in the dough with a pastry cutter.
  • Step 15
  • Brush the cut part with beaten egg.
  • Step 16
  • Roll up from the far side so that the end of the dough is on the bottom.
  • Step 17
  • Make 8 rolls, and line them up on a paper-lined baking sheet for the 2nd rising. (40 minutes in a warm location.)
  • Step 18
  • The 2nd rising is finished. Brush the tops with beaten egg.
  • Step 19
  • Bake for about 13 minutes in a pre-heated 210°C oven and they're done.
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