PAIN AU CHOCOLAT

This easy pain au chocolat recipe is for you! Ready in a few step, so flaky and irresistible! How to make them step by step.

INGREDIENTS:

PUFF PASTRY:

1 lb flour

2 tbsps sunflower oil

0.3 lb lard

0.3 lb butter

1 cup lukewarm water

A pinch salt

Film paper

Waxed paper

FILLING:

A cup chocolate drops

METHOD:

To make the puff pastry, the first thing you should do is mix the lard and butter, well integrate this mixture. 

Put a film on a flat surface and put the butter on it. 

Cover with another film and spread the butters with a bakery roller. You will get a thin film of butter inside the film. 

Refrigerate for about an hour until the butter is hard. Meanwhile mix in a bowl the flour and salt.

Add the warm water little by little, you should not add all the water, just enough to obtain a firm mass. On a flat surface, spread the dough with a bakery roller and place the butter film on top of the dough. Fold the dough on itself as if you were folding a cloth until it has a small volume. 

Refrigerate for 30 minutes. Remove the dough from the refrigerator and spread; fold again. This operation should be repeated 3 or 4 times so that the puff has layers.

Finally spread the dough and cut the edges with a very sharp knife, discard the edges. 

Cut 2-inch squares. Place a spoonful of chocolate chips on one side of the square, fold over half and press the edges gently.

Preheat the oven to 350F and bake the puff pastry in a tray covered with waxed paper for about 20 minutes or until golden brown. 

After 10 minutes in the oven, remove and varnish with a mixture of 1 beaten egg and 1/4 cup of liquid milk. 

Bake until the puff pastry is well browned. Remember that puff pastry is baked at high temperatures.

Enjoy your pain au chocolat.

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