Mini Pain Au Chocolat Recipes

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

HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY

Steps:

• In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
• Once the dough starts to clump, turn it out onto a clean counter.
• Lightly knead the dough and form it into a ball, making sure not to over-knead it.
• Cover the dough with plastic wrap and refrigerate for one hour.
• Slice the cold butter in thirds and place it onto a sheet of parchment paper..
• Place another piece of parchment on top of the butter, and beat it with a rolling pin.
• Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
• Transfer the butter layer to the refrigerator.
• To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
• Roll out each corner and form a 10-inch (25 cm) square.
• Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
• Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
• Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
• Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
• Fold the top half down to the middle, and brush off any excess flour.
• Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
• Cover and refrigerate for one hour.
• Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
• After the final turn, cover the dough with plastic wrap and refrigerate overnight.
• To form the croissants, cut the dough in half. Place one half in the refrigerator.
• Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
• With a knife, trim the edges of the dough.
• Cut the dough into 4 rectangles.
• Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
• Place the croissants on a baking sheet, seam side down.
• Repeat with the other half of the dough.
• Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
• Place the croissants in a warm place to rise for 1-2 hours.
• Preheat oven to 400°F (200°C).
• Once the croissants have proofed, brush them with one more layer of egg wash.
• Bake for 15 minutes or until golden brown and cooked through. Serve warm.
• Enjoy!

MINI PAIN AU CHOCOLAT

Steps:

• Preheat oven to 450 degree F and butter a large baking sheet. Cut the chocolate into eighteen 2-by 1/2-inch pieces.
• Carefully unfold pastry sheet and roll out on a lightly floured surface with a floured rolling pin to form a 12-1/2-inch square. Trim edges of pastry with a pizza cutter or sharp knife to form a 12-inch square. Cut pastry into three 4-inch strips. Cut strips crosswise to make eighteen 2- by 4-inch rectangles.
• Working with 1 rectangles at a time, brush top with egg wash and place 1 piece of chocolate 1 inch from short end of rectangle and roll up pastry over chocolate to encase chocolate and form a log. Press edge of pastry to seal, leaving ends of log open, and arrange pastry seam sides down on baking sheet. Brush tops of pastry with some of egg wash.
• Repeat with remaining pastry and chocolate in same manner, and freeze pastry on baking sheet until firm, about 10 minutes.
• Now, bake pastries in middle of oven until puffed and golden brown on top, about 10 minutes (don't worry if some chocolate leaks out). Transfer with a metal spatula to wire racks to cool. Dust tops of pastries with confectioners' sugar.

QUICK PAIN AU CHOCOLAT

Steps:

• Place chocolate pieces in a heatproof bowl.
• Heat cream until it just starts to boil; pour over the chocolate.
• Stir until the chocolate melts and is well blended.
• Let cool until ganache thickens and achieves a spreadable consistency; chill slightly if necessary.
• Spread ganache on bottom halves of croissants; reassemble tops and dust lightly with powdered sugar.