FONDANT AU CHOCOLAT | ALLRECIPES
These chocolaty, fudgy mini cakes are the French version of chocolate molten cakes. Make sure you serve them with a cold glass of milk or a hot cup of java.
Provided by Yoly
Categories Desserts Chocolate Dessert Recipes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
- Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
- Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
- Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 391.7 calories, CarbohydrateContent 45.2 g, CholesterolContent 115.9 mg, FatContent 23.8 g, FiberContent 2.7 g, ProteinContent 5.8 g, SaturatedFatContent 13.7 g, SodiumContent 186.3 mg, SugarContent 35.7 g
PAIN AU CHOCOLAT RECIPE - NYT COOKING
Chocolate sticks called “batons” are made especially for rolling easily into pain au chocolat. Here, two batons are spiraled into the dough so you get rich pockets of chocolate in each bite of flaky croissant. You can order batons online, but regular chocolate bars, cut crosswise into thin sticks, work just as well. Either way, use a good-quality chocolate. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz’s step-by-step video on YouTube.)
Provided by Claire Saffitz
Total Time 4 hours
Yield 10 pains au chocolat
Number Of Ingredients 5
Steps:
- Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pains au chocolat.) Line two rimmed baking sheets with parchment paper and set aside.
- Remove the slab of dough from the refrigerator and let sit for 5 minutes at room temperature. Unwrap (save the plastic for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that’s 16 inches long and 15 inches wide. Dust off any excess flour with a pastry brush.
- Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that’s 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
- Working one rectangle at a time, place a stick of chocolate along one of the shorter sides, leaving about a 1-inch border. Fold the pastry over the chocolate until it’s wrapped around one time, then tuck another bar of chocolate into the fold. Wrap the pastry around the second bar of chocolate and continue to roll until you have a snug spiral. Transfer the pain au chocolat to a prepared baking sheet, resting it on the seam. Repeat with the remaining dough and chocolate, dividing between the baking sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
- Open the oven and stick your hand inside — it should be humid but not hot, as the water in the skillet will have cooled. You want the pains au chocolat to proof at 70 to 75 degrees. (Any hotter and the butter will melt, leading to a denser pastry.) Gently place the baking sheets inside the oven and let the pastries proof until they’re doubled in size, extremely puffy, and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
- Remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
- In a small bowl, stir the yolk and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each pain au chocolat with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the pains au chocolat are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
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PAIN AU CHOCOLAT RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Cuisine french
- In a small bowl, stir the yolk and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each pain au chocolat with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the pains au chocolat are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
PAIN AU CHOCOLAT RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 30 minutes
Category breakfast
Calories 208 calories per serving
Preheat oven to 200°C (180°C fan) mark 6. Lightly dust a work surface with icing sugar and roll out the pastry to a rough 30.5cm x 33cm (12in x 13in) rectangle.
Cut the pastry into three equal strips lengthways, then cut each strip into four equal pieces to make smaller rectangles (each measuring about 9cm x 10cm (31/2in x 4in).
Lay a line of chocolate lengthways across the middle of each rectangle. Fold the pastry over the chocolate and press down firmly on the edges to seal (brush with a little of the egg if your pastry is not sealing). Arrange rolls on two baking trays, spacing apart, and press down lightly to flatten.
Brush the rolls with some beaten egg and dust with icing sugar. Bake for 20-25min until deep golden. Best served warm, dusted with extra icing sugar.
PAIN AU CHOCOLAT | MARTHA STEWART - RECIPES, DIY, HOME ...
Reviews 3.0
Category Breakfast & Brunch Recipes
- Uncover and remove glasses from baking sheets; gently press down on each roll of dough and brush lightly with remaining egg mixture. Transfer to oven and bake until puffed and golden, about 15 minutes. Transfer to a wire rack to cool. Repeat steps 3 through 7 with remaining piece of dough.
PAIN AU CHOCOLAT RECIPE - PAIGE GRANDJEAN | FOOD & WINE
From foodandwine.com
Total Time 4 hours 15 minutes
Category Bread + Dough
- Gently brush 1 baking sheet of pastries with a second coat of egg mixture. Place baking sheet on middle rack in preheated oven, and immediately decrease temperature to 375°F. Bake until golden brown and crisp, 18 to 24 minutes. Transfer pain au chocolat to a wire rack. Return oven temperature to 425°F. Repeat process with egg mixture and remaining pastries. Serve warm, or let cool completely, about 1 hour. (Pain au chocolat are best eaten the day they are baked.)
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