Pains au chocolat (almost)

by | Mar 23, 2017 | Brioches & Viennoiseries, Pastry | 0 comments

I was asked by a friend to take part in a contest, where you do not win anything, but where you only share the desire to knead.
The topic was bicolor brioches: so I decided to prepare some pains au chocolate, made with vanilla and cocoa brioche doughs.
A set of classic tastes, which never disappoints.
Perfect for breakfast.


pains au chocolat 1

pains au chocolat 2

pains au chocolat 3

Pains au chocolat (almost) (makes 12 pieces + 1 braided loaf)
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  1. - Vanilla dough -
  2. 4 cups (500 g) strong bread flour
  3. ½ oz (15 g) fresh yeast
  4. 1/3 cup (80 g) whole fat milk
  5. ½ cup (100 g) superfine granulated sugar
  6. about 3 large whole eggs (6.0z-180 g)
  7. 12.5 tbsp (180 g) soft unsalted butter
  8. 1 tsp (8 g) salt
  9. - To flavour -
  10. 2 tsp (10 g) Rum
  11. 2 tsp (15 g) honey
  12. seeds from ½ vanilla pod
  13. grated rind from 1 lemon
  14. - Cocoa dough -
  15. 3.5 cups less 2 tsp (465 g) strong bread flour
  16. 1/3 cup (35 g) cocoa powder
  17. ½ oz (15 g) fresh yeast
  18. 1/3 cup (80 g) whole fat milk
  19. ½ cup (100 g) superfine granulated sugar
  20. about 3 large whole eggs (6.0z-180 g)
  21. 12.5 tbsp (180 g) soft unsalted butter
  22. 1 tsp (8 g) salt
  23. - To flavour -
  24. 2 tsp (10 g) Rum
  25. 2 tsp (15 g) honey
  26. - To garnish -
  27. dark chocolate sticks
  28. - For the syrup -
  29. ¼ cup (50 g) water
  30. ¼ cup (50 g) superfine granulated sugar
  31. - To brush -
  32. eggwash
  1. - Vanilla dough -
  2. In a small mixing bowl, place the ingredients to flavour and wrap with clingfilm.
  3. (to prepare the day ahead or at least 2 hours before).
  4. In the bowl of a stand mixer fitted with hook attachment, place flour with sugar and fresh yeast.
  5. On low speed, start to knead adding the milk.
  6. Then, gradually and very slowly, pour the eggs (it will take about 7-8 minutes until well combined and incorporated).
  7. Add butter, a little at a time (you can increase a little the speed of the machine)
  8. Then, add flavours then salt (preparing the dough will take about 20 minutes).
  9. The dough has not to overcome 80F-26°C; if it happens, refrigerate the dough for 10 minutes.
  10. On a floured surface and with floured hands, shape the dough into a ball, cover with plastic wrap and let rise until double in size.
  11. Then, deflate the dough, shape into a ball, wrap in clingfilm and refrigerate overnight.
  12. - Cocoa dough -
  13. In the bowl of a stand mixer fitted with hook attachment, place flour with cocoa, sugar and fresh yeast and follow the method of vanilla dough.
  14. - For the syrup -
  15. In a small saucepan, bring water and sugar to a boil.
  16. Let completely cool before using.
  17. - Pains au chocolat -
  18. The day after, on a lightly floured surface, roll the doughs out, shaping them into recgtangles, the more regular and similar as possible.
  19. Brush the plain rectangle with water, pop the chocolate one on the plain and press a little with a rolling pin, to seal.
  20. Straighten the sides with a sharp knife and cut rectangles, 4x5 inches-10x12 cm.
  21. With the short side facing you, roll up dough tightly, enclosing 2 chocolate sticks.
  22. (I roll up from vanilla and cocoa side)
  23. Freeze the brioches for a few minutes, then with a cutter, diagonally carve the surface.
  24. On baking trays, lined with baking paper, let the pains au chocolat rise until double in size.
  25. - To bake -
  26. Heat fan oven to 340F-170°C.
  27. Brush with eggwash and bake for 25 minutes.
  28. Out from the oven, brush with the syrup.
  29. Let cool on a wire rack.
  1. I re-rolled doughs leftovers, braided, let rise and baked for 45 minutes.
Cooking me softly
pains au chocolat 4

pains au chocolat 5


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