Anyway, he clearly doesn't get it. Yes I'm concerned with health and hope to have a career in nutrition one day but a happy normal living breathing person such as myself can indulge once in a while in one of God's greatest gifts to wo(men): BAKED GOODS. John prefers tonka trunks and ducks over baked goods. So he was mad, like this:
|an actual angry picture of both of us at le jet d'eau in which we were both actually angry at life and each other|
The day I decided to make these, I woke up late in the morning, which was a pretty hefty consequence. I had all but two ingredients: milk and chocolate. John literally sprinted to the market before it closed at noon:15, bought the ingredients, and walked home. The man (is happy to do and) will do just about anything for me. Except buy me a pain au chocolat from the bakery, which is why we are in this mess in the first place . . . anyway . . . I love him so much.
Pain au chocolat is mostly butter with some dough and chocolate.
500 g flour (about 4 cups)
1/4 tsp. salt
40 g sugar (about 1 heaping Tbsp.)
10 g yeast (about 1 tsp.)
28 cl milk (about 1 overflowing cup)
I recommend watching this video for precise instructions. It is in French; however, with a g/kg scale you can measure the ingredients. And as for the method, watch it 20 times like I did.
|After refrigerating the dough overnight or for 8 hours at least, roll out into a thin circle.|
|Add 250 grams/2 cups of butter|
|Slap it on.|
|Fold top down, bottom up, then sides in.|
Roll into a long flat rectangle.
Fold again top down, bottom up.
Refrigerate for 15 minutes.
If you don't have a rolling pin, don't even think about trying to make these.
You have to roll, fold, wrap, refrigerate like 7 times.
|Flour surface EVERY TIME you roll.|
|After rolling into a thin long rectangle,|
fold again top down, bottom up.
|Wrap and refrigerate for 20 minutes.|
|Roll and fold again like as before.|
Remember to flour the surface.
This time, refrigerate for one hour.
Tip: refrigerate your rolling pin as well to help keep dough cold while rolling.
|Finally, the dough is ready.|
Cut in half. Prepare to roll.
|It's hard to see, but you should be able to see the fine lines that make up the layers of folds.|
The butter and the layers is what makes this so flaky.
Preheat oven to 180ºC/350ºF.
Roll dough once again into a long thin rectangle, about 6" wide (or a little less)
Use a bar of chocolate that is about 3" wide.
Cut bar in 3" by 1/2" rows.
Place two rows on dough about 2-3" apart.
Roll dough right to left.
Cover with plastic wrap and let rise for about 15 minutes.
Once the oven is preheated, whisk one egg in a bowl.
Brush the pains with the egg.
Put them in the oven and bake for 15–20 minutes.
|Watch the butter ooze out.|
|So flaky, buttery, and chocolatey.|
John even made croissants with the extra dough.
Why was there extra dough?
Because I don't understand European baking measurements!
Solution: ALWAYS WEIGH ingredients when you don't have the proper measuring utensils.
Although it was fun and all, I don't know if it is an economical compromise. Considering the time and cost of those ingredients, it is a much easier and cheaper to buy one from the bakery.
I literally had to babysit the dough for hours but it made the experience all the more endearing. I'm glad I tried it. I'm sure I will again.
|John: "I think it needs more butter."|