Pain au Chocolat

also called pain au chocolat · pains au chocolat · chocolatine · couque au chocolat · chocolate croissant

The table

1 batch(cold, one batch of croissant-dough)croissant doughroll to a 12x24-in sheet, cut twelve rectanglesroll two batons into each, seam downproof 2 hr, until they wobblebrush and bake 400°F (205°C) 18 min
2 Tbs(for dusting)all-purpose flour
24(60% or darker, 3-in)dark chocolate batons
1 largeeggbeat the egg wash
1 Tbs(15 mL)whole milk
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.

Pans and tools

1roll to a 12x24-in sheet, cut twelve rectangles

2roll two batons into each, seam down

goes in with what step 1 made

4beat the egg wash

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr 18 min3 of 5 steps give no time
Needs you
none given
If you get it wrong
Narrow — rolled seam-up they unroll in the oven and the chocolate runs out onto the tray, which the bake cannot correct

  1. roll to a 12x24-in sheet, cut twelve rectangles

    not timedfrom the start

  2. beat the egg wash

    not timedfrom the start

  3. roll two batons into each, seam down

    not timedfrom the start

  4. proof 2 hr, until they wobble

    2 hrwalk awayfrom the start

  5. brush and bake 400°F (205°C) 18 min

    18 minwalk away2 hr in

You'll need oven

Goes with

See how it is written
>> title: Pain au Chocolat
>> category: Pastry & Doughs
>> tags: pastry, laminated, chocolate, breakfast, oven
>> counters: Bakery
>> aka: pain au chocolat, pains au chocolat, chocolatine, couque au chocolat, chocolate croissant
>> pairs-with: croissant-dough
>> servings: 12
>> time: 3 hr
>> slack: narrow — rolled seam-up they unroll in the oven and the chocolate runs out onto the tray, which the bake cannot correct

>> step: roll to a 12x24-in sheet, cut twelve rectangles
Roll @croissant dough{1%batch}(cold, one batch of croissant-dough) out on @all-purpose flour{2%Tbs}(for dusting) to a sheet 12 by 24 inches, then cut it into twelve rectangles about 3 by 4 inches.

>> step: roll two batons into each, seam down
Lay @dark chocolate batons{24}(60% or darker, 3-in) two to a rectangle on @&(~1)cut rectangles{} — one an inch in from the edge, the second at the halfway fold — roll each one up and set it seam-side down.

>> step: proof 2 hr, until they wobble
Proof @&(~1)shaped pastries{} on lined trays at room temperature for ~proof{2%hr}, until they have nearly doubled and wobble as one piece when the tray is shaken.

>> step: beat the egg wash
Beat @egg{1%large} with @whole milk{1%Tbs}(15 mL) until it is loose enough to brush without dragging.

>> step: brush and bake 400°F (205°C) 18 min
Brush @&(~2)proofed pastries{} with @&(~1)egg wash{} and bake in a 400°F (205°C) #oven{} for ~bake{18%min}, until they are deep brown and the seam has set shut.