Ache Au Chocolat – Bake from Scratch

pain au chocolat on marble baking recipe croissant

What’s higher than a croissant? A croissant stuffed with wealthy, decedent chocolate! Flaky, buttery, and oozing chocolate, this Ache Au Chocolat recipe can be one you’ll want to make repeatedly.

Ache Au Chocolat

  • ⅓ cup (80 grams) water
  • 6 tablespoons (72 grams) granulated sugar, divided
  • 2¼ teaspoons (7 grams) lively dry yeast
  • 4½ cups (572 grams) bread flour
  • 3¾ teaspoons (10.5 grams) kosher salt, divided
  • 1 cup (227 grams) plus 6 tablespoons (84 grams) chilly unsalted European-style butter, minimize into ¾-inch cubes and divided
  • 1 cup (240 grams) chilly complete milk
  • All-purpose flour, for dusting
  • 4 cups (960 grams) water
  • 16 chocolate batons
  • 1 massive egg (50 grams)
  • Garnish: turbinado sugar
  1. In a small microwave-safe bowl, stir collectively ⅓ cup (80 grams) water and ½ teaspoon (2 grams) sugar; warmth on excessive in 10-second intervals till an instant-read thermometer registers 110°F (43°C) to 115°F (46°C). Whisk in yeast till nicely mixed. Let stand till foamy, 5 to 10 minutes.
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, 3½ teaspoons (10.5 grams) salt, and remaining 5 tablespoons plus 2½ teaspoons (70 grams) sugar at low velocity till mixed. Add 6 tablespoons (84 grams) chilly butter; pulse mixer between low velocity and “off” setting till combination resembles coarse bread crumbs, about 3 minutes. Add remaining 1 cup (227 grams) chilly butter; pulse mixer between low velocity and “off” setting simply till butter is coated with flour.
  3. Add chilly milk to yeast combination; whereas pulsing mixer between low velocity and “off” setting, add yeast combination to flour combination in a sluggish, regular stream simply till a shaggy dough comes collectively. (There’ll nonetheless be massive items of butter.)
  4. Flippantly mud work floor with all-purpose flour. Prove dough, and form right into a tough 7-inch sq.. (Dough can be mushy and barely sticky.) Wrap in plastic wrap, and freeze for half-hour.
  5. Flippantly mud work floor with all-purpose flour. Roll dough into an 18×9-inch rectangle, frivolously dusting floor and prime of dough with all-purpose flour as wanted. Fold dough in half so quick sides meet. Pat fold to mark heart. Unfold dough, and pull one quick aspect to heart. Pull reverse aspect to heart so quick sides are touching. Pinch seams collectively; fold alongside heart seam, like closing a e-book. Rotate dough 90 levels; repeat rolling and folding process as soon as. (Dough will begin out mushy, tough, and considerably sticky however will come collectively; flip dough over as wanted so edges are rolled out as evenly as doable.) Wrap in plastic wrap, and freeze for quarter-hour.
  6. Repeat rotating, rolling, and folding course of as soon as. Wrap in plastic wrap, and freeze for 10 minutes. (If dough is resisting or feels too mushy, wrap in plastic wrap and freeze for 10 to fifteen minutes earlier than persevering with.) Wrap in plastic wrap, and refrigerate for 1½ hours.
  7. Place oven racks in prime third and backside third of oven. Line 2 baking sheets with parchment paper.
  8. In a small saucepan, deliver 4 cups (960 grams) water to a boil over medium-high warmth. Place pan on prime oven rack in again nook. (This will get your oven steamy but in addition permits the house to chill a bit when you’re shaping the dough.)
  9. Utilizing a pizza cutter or pastry wheel, trim dough rectangle right into a 14×12-inch rectangle; minimize into 4 (12×3½-inch) rectangles. Slice every rectangle crosswise to create 8 (6×3½-inch) rectangles. Wrap in plastic wrap, and freeze for 10 minutes. Re-stretch dough rectangles to six inches in size, if wanted.
  10. Trim chocolate batons to appropriate size, if obligatory. Place 1 baton alongside a brief aspect of 1 dough rectangle. Roll up dough, jelly roll type, as soon as round baton. Place one other chocolate baton the place quick aspect meets within dough; proceed to roll till seam aspect down. Flippantly pat prime of dough to assist safe. Utilizing a pointy razor or knife, rating prime of dough, if desired.
  11. Let rise in ready oven till croissants are very puffed and jiggle barely when pan is wiggled, 2 to three hours. (Temperature inside oven must be 75°F [24°C] to 79°F [26°C]; increased temperatures could trigger butter in croissants to soften.)
  12. Take away croissants and saucepan of water from oven. Loosely cowl croissants with a sheet of greased plastic wrap. (Don’t safe plastic wrap. You don’t need to put any weight or strain on proofed dough.) Refrigerate till oven is preheated.
  13. Place oven rack in heart of oven. Preheat oven to 425°F (220°C).
  14. In a small bowl, whisk collectively egg and remaining ¼ teaspoon salt. Brush croissants with egg wash. (Keep away from making use of or leaving swimming pools of egg wash.)
  15. Bake, one batch at a time, for 10 minutes, loosely masking with foil after 6 minutes of baking. Rotate pan, and scale back oven temperature to 375°F (190°C); bake till golden brown and an instant-read thermometer inserted in heart registers 210°F (98°C), 8 to 10 minutes extra.
  16. Garnish with turbinado sugar, if desired, after egg wash



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