Pain au Chocolat

By Tamipri

When making pain au chocolat, professional chefs typically wrap the croissant dough around a thin bar of chocolate known as a baton. Batons are not typically found in the grocery store, but you can make them using a bar of chocolate. Place a block of chocolate in the microwave and zap it three times on high for 5 seconds, then cut the block into 1/4x2" bars. You can also use finely chopped chocolate to fill the pain au chocolat.

Ingredients

• For the Egg Wash:
• 1 recipe Croissant Dough
• 1 large egg plus 1 large egg yolk
• 6 oz. bittersweet chocolate, cut into 24 (1/4 oz.) batons or finely chopped

Preparation

Step 1

1. Line two baking sheets with parchment paper. On a lightly floured work surface, use a rolling pin to roll the croissant dough into a 18x20" rectangle, 1/4" thick. If the dough seems very elastic and springs back when you roll it, let it rest for 5 minutes, then roll again.

2. Using a ruler and a chef's knife or rolling pastry wheel, cut the rectangle into 3 horizontal rectangles, each measuring 6x20". Next, make vertical cuts through all three strips every 5". The result will be 12 small rectangles, each measuring 6x4".

EGG WASH: Whisk together the egg and yolk in a small bowl. Using a pastry brush, paint the top edge of each rectangle with the egg wash.

PASTRIES:
1. Place 2 batons (or 1/2 oz. finely chopped chocolate) at opposite edges of each rectangle. Starting at the chocolate end, roll up each croissant like a jelly roll. Tuck the edges under, then put the croissant on the prepared baking sheet. Repeat with the remaining dough and chocolate. Place the croissants 2" apart on the baking sheet.

2. Proof at room temperature or, if possible, in a controlled 90 degree environment, for about 2 hours, or until doubled in volume and light to the touch.

3. Toward the end of the proofing, preheat the oven to 400 degrees. Place a rack in the center of the oven.

4. Brush each croissant lightly with the egg wash. Bake for 12 minutes. Rotate the pan from back to front, turn the oven temperature down to 350 degrees, and bake for 10-12 minutes more, or until crispy and amber brown. Cool and serve. Store cooled croissants in an airtight container at room temperature for up to 2 days.