Tuesday, April 17, 2012

Pain au Chocolat

I set my eye on this recipe when I saw its picture in the bread recipe book I found in the Library. I baked this two weekends ago and intend to bake it again this weekend, with some slight variation to the filling as my kids find the filling too bitter for them.

Pain au Chocolat

(Source: Genki Japanese Bread by Yau Yung Ling)


For the Dough:
  • 120g bread flour
  • 80g cake flour
  • 4g salt
  • 6g yeast
  • 6g custard powder
  • 30g sugar
  • 110g water (I used milk instead)
  • 1 egg
  • 20g butter

For the filling:

  • 100g butter, melted
  • 40g chocolate, melted
  • 20g cocoa power
  • 20g cake flour
(Note: my kids feedback that the fillings tasted bitter. Next time I will replace some quantity of butter with sweet condense milk as a variation to sweeten the filling)


  1. Combine filling ingredients. Blend well. Refrigerate until firm.
  2. Combine dough ingredients. Blend until incorporated. Knead to a soft, smooth, elastic dough. Chill in refrigerator for 30 minutes. (Note: the dough will be very sticky and wet. You will probably need to add in more flour during the kneading process)
  3. Take out the chilled filling. Roll out between 2 sheets of baking paper into a thin rectangle block.
  4. Roll out the chilled dough to a thin rectangle layer on a floured surface. Place the filling on the centre of the dough sheet. Fold-in the edges of the dough sheet to wrap up the filling. Roll the dough into thin rectangle sheet again.
  5. Visually divide the sheet into 3 rectangular sections, fold the 1st section over to stack on the middle section and then fold the 3rd section over to stack on the middle section too (just like the way we fold a piece of A4 letter to fit into an envelope). Roll the rectangle sheet to about 16cm X 8cm in size.
  6. Cut the sheet into 8 squares of 4cm by 4cm. Put in a lightly oiled baking tray. Proof for roughly 45 minutes.
  7. Place proofed square in a preheated 200 degree C oven. Bake for about 10 minutes. 

This is for Yeastspotting.

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