Wednesday, October 16, 2013

Brilliant Brunch: Pain au Chocolat

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Pretty much every day in Paris, I indulged in a pain au chocolat.  You know, a chocolate croissant.  Delicious croissant dough wrapped around yummy dark chocolate.  And there is just no place like Paris to eat one of these delectable creations (and call them breakfast, let's be honest!).  The best part about making this at home is you can stuff as much chocolate as you want into the dough! Not kidding...I mean, we were on vacation, after all.

So our croissant making class didn't just show us how to make croissant dough and the croissants, they also gave us a number of other recipes / uses for the dough.  It should be no surprise to anyone that this was my favorite.  The other amazing part about the class was everything you couldn't eat, you took home.  It's probably not an exaggeration to say I ate 6-8 chocolate croissants that day.  John was sleeping off his sickness and I was sitting next to him stuffing my face.  That's pretty normal in our life.

Plus, I've long suspected that while on vacation, calories do not matter.  When we got back, I was positively devastated to learn I had gained 6 pounds but by the time I weighed myself a week after, I was back to my normal weight.  This solidifies my belief that calories really don't count when you're away from your daily life (I knew I should have been eating more delicious buttery croissants)!
Pain au Chocolat (adapted from Cook'n with Class)
Serves:  24 pain au chocolat
1 batch croissant dough (ended after all folding)
48 dark chocolate sticks or 1 cup dark chocolate chips
1 egg, whisked


Shaping: Cut the dough in half.  Roll each out for a 12x24 inch rectangle.  Cut the dough into rectangles.  Lay each rectangle on a floured surface with a long side facing you.  Place a stick or 1/2 tablespoon of chocolate chips in the upper third of each rectangle.  Fold that third of the dough over the chocolate.  Place another 1/2 tablespoon of chopped chocolate or chocolate stick along this seam.  Then, fold the bottom third of the dough over the chocolate.  Press down slightly so the seams are together.  Turn over the dough so the seams face down.

Place on a parchment covered baking sheet, 2 inches apart.  Loosely cover the baking sheet with plastic wrap and let the pain au chocolat rise until they have doubled in size (about 1 hour).

Baking: Preheat the oven to 400 degrees F.  Brush each pain au chocolat with egg wash  and bake for 12-18 minutes, until the tops are golden brown.

Until the next time my oven is on...



5 comments:

  1. Mmmnnn, I think I could eat about 6 of these too!

    ReplyDelete
    Replies
    1. Thank you Lisa...I knew someone out there had to be like me :)

      Delete

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