How yo impress your guests at breakfast time. Delicious breakfast pastries made at home by hand, easy recipe!!!

Come stupire i vostri ospiti a colazione !! Deliziosi saccottini al cioccolato fatti a mano!

Ingredients

375 gr of Strong bread flour;
105 gr of iced cold water;
105 gr of full fat milk from the fridge;
45 gr caster sugar;
30 gr of soft unsalted butter;
15 gr fresh yeast;
3 gr of salt;
Vanilla to taste ( optional )

For the lamination;

210 gr of good quality unsalted butter.

For Glazing;

1 egg yolk and a splash of milk with a pinch of salt

For the chocolate batons;

100 gr of good quality dark chocolate minimum 65%

To make the dough;

Mix all of the ingredients together in a stand mixer on low speed for 8 minutes then on medium speed for 4 minutes.
Remove the dough from the bowl and flatten it down in to a rectangle of 1.5 cm thickness. Place the dough in the freezer for 40 min and then from the freezer in the fridge overnight.
Using a rolling pin beat the butter to flatten it down in to a square.
When ready to laminate the dough encase the butter in the middle of the dough and roll it out using a rolling pin.
Make 1 double fold and 1 single fold, rest the dough for 10/15 minutes in between folds.
Now roll the laminated dough to half cm thickness and cut the rectangles ( 4 cm x 10 cm )
Let them rest on a tray in the ridge until needed.

For the chocolate batons.

Melt the dark chocolate in a bowl over simmering water ( Bain Marie )
Place the melted chocolate in a piping bag or if you like me don't have one make it using baking parchment paper as I do in my video.

Form 4 cm long chocolate batons on some baking parchment paper and let them go hard in the fridge.
Take the laminated rectangles out of the fridge and place 2 chocolate batons at the top end of each rectangle and roll downwards to form the pain au chocolat.
Place them on a tray and let prove at 25/26c for 2 hrs or until double in size. I place mine in the oven with a pot of steaming water.
Remove the pain au chocolat from the oven if you placed them in there to prove and turn the oven on 175c and let it get to temperature.

Glaze the proofed pain au chocolat twice and bake for 20- 25 minutes ( time may very depending on your oven, keep an eye on them) Enjoy!

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