Last week Fran’s mah jongg group met at our house. While they tend not to each very much before, during or after their games, but I was asked to make something for this week. I had not made pan au chocolat in quite a while and had just seen this recipe for Oreo macarons online. There were very few of anything left.
Pain au Chocolate
- Puff pastry
- Confectioner’s sugar
- Roll out puff pastry
- Dust with confectioner’s sugar
- Cut into 2” wide
- Lay chocolate at one end, roll one time, press down gently and roll again, press gently again
- Add second row of chocolate and roll one last time, press gently
- Chill overnight
- Brush with egg wash
- Bake 360 deg 20-25 min on parchment lined baking sheet
- 3 eggs whites, room temperature
- ¼ cup sugar
- 1¼ cups powdered sugar
- ¾ cup superfine almond flour
- 2 tablespoons dark cocoa powder
- ½ teaspoons black food coloring
- 2 cups of powdered sugar
- 1 cup of softened butter
- 1 teaspoons of vanilla
- 2 tablespoons of milk
- ½ cup cookies and cream filling
- 8 oz. cream cheese, at room temperature (takes about 2 hours to reach room temp)
- 4 oz. salted butter, at room temperature (1 stick)
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Preheat oven to 285ºF/140ºC.
- In a medium bowl, beat the egg whites until frothy.
- Keep beating and slowly add sugar until stiff peaks form.
- Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites.
- Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise.
- Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing.
- Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe.
- Pipe 1½-inch dollops onto a baking sheet lined with parchment paper. Tip: take a little batter to “glue” down the edges of the parchment paper so it stays put.
- Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
- While resting, make the filling
- Cream together the cream cheese, butter, and vanilla until smooth.
- Mix in the powdered sugar until smooth.
- When the cookies are dry to the touch, bake for 15-18 minutes until they have risen.
- Let rest for 10 minutes before filling. To fill, pipe about about a tablespoon of the buttercream onto one macaron and place another on top.
- Macarons are best kept refrigerated until serving.