French classic treat
500g strong white bread flour
1 tsp salt
75g Castor sugar
250g plain chocolate (70%cocoa )
1 egg + tbsp of milk for glazing
Mix together the flour,salt, sugar, yeast and water in a mixing bowl to form a dough, knead for 10 minutes by hand and 5 minutes by electric mixer fitted with dough hook.
Remove the butter from the fridge and warm very slightly so that it can be flattened out onto rectangle about
Place the butter on top of the dough making sure it only covers 2/3 of it.
Roll the dough three times the size of butter .
Fold the third of the dough thats not coverred the butter over the butter- covered dough exposed . Fold that back on the dough , layering the dough and the butter.
Roll the butter and dough layers with rolling pin to press them down. Cover and chill in the fridge for 15 minutes.
Take the dough butter mix on the fridge , place the short ends towards you and roll out the dough into rectangle shape, approximately 15mm thick , repeat the folding process. Cover with cling film and chill in fridge for 15 minutes.
Repeat the folding and chilling process two more times so that you have rolled and folded four times.
Wrap in clingfilm and chill in fridge for couple of hours or overnight. Roll out the chilled dough to large rectangle the thickness of pound coin.
Cut the dough into 12x12cm squares
Using sharp knife , cut choclolate into 12 lengths ( dont worry if it shatters a little ) arrange the row of chocolate along the edges of of piece of dough and roll the dough over a sausage .
Place the Pain chocolait on baking sheet and leave to prove 1 hour.
Preheat oven to 220C , bake pain au chocolait for 15-20 minutes until risen and golden . Serve warm.
Prepared, tried and tested: Joy Martin Smyth – All joy’s lovely cooking