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