Remove the butter from your fridge and warm it for a few seconds until you are able to shape it into a rectangle about 1-2 centimeters thick.You can knead the ingredients together by hand, or use an electric stand mixer with a dough hook for five minutes. Mix the white bread flour, salt, the yeast packet, and water in a mixing bowl until the dough becomes firm.1/3 cup of unrefined golden caster sugar.1 easy-bake yeast sachet pack (7 grams, or 2 ¼ teaspoons).2 ¼ cup of white bread flour (plus a little extra for your workspace).There are a multitude of pain au chocolat recipes out there that use pre-made croissant dough, but this recipe is made entirely from scratch.įeel free to skip a couple steps in this recipe if you do want to use store-bought dough! If this combination of flavors sounds like something you would like to experiment with, feel free to use these chips in your pains au chocolat! Pain Au Chocolat Recipe They even went so far as to call it their favorite of the chips they tested. While more on the sweeter side in terms of flavor, it also held hints of cinnamon, nutmeg, and pepper that some of the testers found gross, while others found this intriguing. The testers found that Nestle semi-sweet chocolate chips were an interesting case. If you prefer sweeter chocolates to bitter ones, substituting these chips into your pains au chocolat will help to satiate that sweet tooth. Hershey’s chips were very candy-like (though no one expected any less), and was perhaps the sweetest of all the chocolate chips they tasted. They are also a perfect substitute for Trader Joe’s-brand semi-sweet chips if you do not have a Trader Joe’s in your area. The testers remarked that Ghirardelli’s chips were smooth, bright, fruity, and a bit sweeter compared to the other chocolate chips in their line-up. The best sweet (as in nearly milk-chocolate-flavored) chips to use are Ghirardelli’s and Hershey’s. You can use sweeter chocolate chips and still create delicious pains au chocolat, however. The latter brand is a bit sweeter and richer, so if you have the money to spare, either of these brands will be perfect to use in pain au chocolat. The former brand was named the favorite among all the testers at Serious Eats due to its ultra-smooth texture, shape, and the fact that it had a mature, fruity bitterness to it. Other, more expensive (but equally delicious) brands of semisweet chocolate chips include Scharffen Berger semi-sweet baking chunks and Barry Callebaut semi-sweet chocolate chips. Their relative bitterness also lends your sweets a gentle toffee flavor, which is an added bonus. Serious Eats tested 10 varieties of chocolate chips and found that, in terms of both price and flavor, Trader Joe’s semisweet chocolate chips were the best ones to use in baking. However, if you want to create a more authentic pain au chocolat, you should use the latter kind instead. They can come in both normal milk chocolate and semi-sweet chocolate varieties. While ‘baking chocolate’ is usually regarded as the very bottom-tier level in chocolate bars, this bar performs moderately well and tastes great plain as well as when baked into pastries.Ĭhocolate chips are another great alternative to use in pains au chocolat.
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