So, I started the morning with Pain Au Chocolat, (making, not eating.) I have some opened chocolate I need to use before I open the new bag. To me, baking is a hobby so I like to make everything I can from scratch. I don’t use mixes or other short cuts…. except for puff pastry. In the past I made puff pastry a few times and must admit that what I make is not nearly as good as what is available in the super market.
I buy two brands of puff pastry. Trader Joe sells a box with two 10”x10” sheets. TJ’s is good when you don’t want a huge puff when baked. If you knock it before baking it will puff less than 100%, which is what I used for todays pastry. Pepperidge Farms puff pastry also comes in two sheets per box, but each sheet is conveniently individually wrapped. This pastry puffs 200% if baked without knocking, a little less if you do. Pepperidge Farms is available year round, while TJ’s is only available from roughly Thanksgiving to New Year’s. Buy a few boxes and put them in the bottom of your freezer. I do.
Using Trader Joe’s puff pastry makes Pain Au Chocolat a snap. There is the added benefit it is also delicious.
Pain au Chocolate
INGREDIENTS
Puff pastry (Trader Joe’s)
Chocolate ( I used Guittard’s 63%)
Confectioner’s sugar
METHOD
- Roll out puff pastry
- Dust with confectioner’s sugar
- Cut into 2” wide (Trader Joe’s Puff Pastry – cut 5 long strips, then cut each in half)
- 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 or at least 2 hours.
- Brush with egg wash
- Bake 360 deg 20-25 min on parchment lined baking sheet
aBatteredOldSuitcase 