Petits Pains Au Chocolat Recipes

PAIN AU CHOCOLAT (CHOCOLATE-FILLED CROISSANT)

Steps:

• Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
• Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use.
• Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8x12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
• Roll the dough out to a 6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
• Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
• Repeat step 5, chilling for 30 minutes.
• In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
• Roll the dough out into a 12x21 inch rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
• Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Brush the top of the pastries with the remaining egg yolk mixture.
• Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. Serve warm or at room temperature.

MINI PAIN AU CHOCOLAT

Steps:

• Place an oven rack in the top third of the oven. Preheat the oven to 400˚F and line a baking sheet with parchment paper.
• Thaw the frozen puff pastry according to the directions on the package.
• Gently unfold the puff pastry. Dufours unfolds into 4 equal sections. Use a sharp knife to separate the sheet at the fold lines to have 4 equal squares. Wrap and refrigerate 3 of the squares, and roll the 4th piece out to a 7" X 7" square. Slice the square into 3 equal strips.
• Pro-Tip: If the puff pastry gets too warm, it may stick to your work surface. Return it to the refrigerator for a few minutes and try again.
• Note: Pepperidge Farm Frozen Puff Pastry is folded in thirds. Unfold and roll into a square. Cut into 4 equal squares, and then into 3 strips.
• Separate the yolk from the egg white of one whole egg. Discard the yolk, and spill the egg white into a small bowl.
• Optional: If you're using the raspberry jam, smear 1 teaspoon of jam along the length of each strip, leaving a 1-inch border at each end.
• Remove the chocolate from its packaging. It should be divided into 8 squares. Using a sharp knife, divide each of those squares in half. It's fine if the chocolate square breaks apart a bit. Each half square of chocolate weighs approximately .25 ounces.
• Place a half square of chocolate at one end of the puff pastry strip over the jam. Fold the end of the pastry over the chocolate, and carefully roll it almost to the end of the strip. Baste the end of the strip with egg white. Complete rolling, and place on the baking sheet with the seam facing down.
• Pro-Tip: It's very important to ensure that the seam is on the bottom of the roll, against the baking pan. This, in addition to the egg white, helps to seal the puff pastry to itself during baking.
• Repeat with the remaining squares of frozen puff pastry, one at a time.
• Optional: Baste the top of each roll with egg white, and sprinkle turbinado sugar over the top.
• Bake for 20 minutes at high altitude, or until a golden brown. (Note: I baked them at 7100 feet.) At sea level, bake for 15 minutes.
• Place on a cooling rack to cool. Serve warm or at room temperature.

PETIT PAIN AU CHOCOLAT

Steps:

• Preheat oven to 350° F. Grease 2 baking sheets.
• Unfold one pastry sheet on lightly floured surface. Roll out to make a 10-inch square.
• Cut into 4 squares. Place 2 tablespoons morsels in center of each square. Brush edges lightly with beaten egg and fold squares to form triangles. Press edges to seal.
• Place on prepared baking sheet about 2 inches apart. Repeat with remaining pastry sheet. Brush top of each pastry with beaten egg.
• Bake for 15 to 17 minutes or until puffed and golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Melt baking bar and butter in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
• Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary. Drizzle icing over pastries.

PETITS PAINS AU CHOCOLAT

Steps:

• Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. DO AHEAD: Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.
• Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

PETIT PAIN AU CHOCOLAT

Steps:

• Unfold puff pastry onto a lightly floured surface. Roll out into a 10-in. square. Cut into four squares., Place 2 tablespoons chocolate chips in the center of each square. Brush edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges to seal. Brush tops with remaining egg. Transfer to a greased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Remove to a wire rack to cool., In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over pastries.

PETIT PAIN AU CHOCOLAT

Steps:

• Preheat oven to 350ºF. Grease 2 baking sheets.
• Unfold 1 pastry sheet on a lightly floured surface. Roll out to make a 10" square.
• Cut into 4 squares. Place 2 Tbs. of chocolate chips in center of each square.
• Brush edges lightly with beaten egg and fold to form a triangle. Press the edges to seal.
• Place on prepared baking sheets about 2 inches apart. Repeat with remaining pastry sheet.
• Brush tops of each pastry with beaten egg.
• Bake for 15-17 minute or until puffed and golden. Cool on baking sheets for 2 min; remove to wire racks to cool completely.
• Melt the semisweet chocolate and butter in small, microwave safe bowl on HIGH for 30 seconds; stir. If necessary, microwave an additional 10-15 seconds, stirring just until melted.
• Stir in powdered sugar. Add water, stirring until icing is smooth, adding additional water if necessary.
• Drizzle icing over pastries.

PETITE PAIN AU CHOCOLAT

Steps:

• Heat the oven to 350 degrees F. Unfold the pastry sheets on a lightly floured surface. Roll each into a 10-inch square. Cut each into 4 (5-inch) squares, making 8 in all.
• Place 2 tablespoons chocolate chips in the center of each pastry square. Brush the edges of the pastry with the egg. Fold each pastry over the chocolate chips and press to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg.
• Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets for 10 minutes. Remove the pastries from the baking sheets and let cool completely on wire racks. Cook and stir the remaining chocolate chips and the butter in a heavy 1-quart saucepan over low heat until the mixture is melted and smooth. Stir in the confectioners' sugar. Stir in the water, adding additional water, if necessary, until desired consistency. Drizzle the icing over the pastries

HOME

Steps:

• Preheat oven to 350° F. Grease 2 baking sheets.
• Unfold 1 pastry sheet on lightly floured surface. Roll out to make a 10-inch square. Cut into 4 squares. Place 2 tablespoons milk chocolate morsels in center of each square. Brush edges lightly with beaten egg and fold squares to form triangles. Press edges to seal. Place on prepared baking sheet about 2 inches apart. Repeat with remaining pastry sheet. Brush top of each pastry with beaten egg.
• Bake for 15 to 17 minutes or until puffed and golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Melt semi-sweet morsels and butter in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. If morsels retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until smooth. Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary. Drizzle icing over pastries.

PETITS PAINS AU CHOCOLAT

Steps:

• Bring puff pastry to manageable temperature by transferring from the freezer to the refrigerator and allowing to thaw overnight.
• Unfold puff pastry and cut each sheet into three rows and four columns to yield a total of twenty-four equal rectangles.
• Whisk together egg and milk to make a simple egg wash. Brush pastry rectangles with a thin layer of egg wash.
• Place half of a chocolate square on the edge of each rectangle, roll up and place seam side down on baking sheets lined with parchment paper or silicone mats.
• Brush the tops of each rolled pastry with egg wash and lightly sprinkle with coarse sanding sugar.
• While the oven is preheating, freeze pans for at least 10 minutes prior to baking.
• Bake petits pains au chocolat for 20 minutes at 400 degrees Fahrenheit until tops are a warm golden brown. For best results, rotate pans halfway through baking time.
• Allow to cool slightly before transferring to a wire rack to cool completely. Store in an airtight container at room temperature.

PETITS PAINS AU CHOCOLAT

Steps:

• Directions: 1 Line baking sheet with parchment paper. 2 Brush top of each puff pastry square with egg glaze. 3 Place 1 chocolate piece on edge of 1 pastry square. 4 Roll up dough tightly, enclosing chocolate. 5 Repeat with remaining pastry and chocolate. 6 Place pastry rolls on baking sheet, seam side down. 7 Preheat oven to 400°F. 8 Brush tops of pastry rolls with remaining egg glaze. 9 Sprinkle lightly with sugar. 10 Bake until pastries are golden brown, about 15 minutes. 11 Serve warm or at room temperature. Read more at: http://www.food.com/recipe/petits-pains-au-chocolat-374075?oc=linkback