Chocolate bread or « Chocolatine »

Chocolatine

Chocolate breads or chocolatines 

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

Ingredients

Pastry
✔250g flour
✔5 g salt
✔30 g caster sugar
✔15 g fresh baker’s yeast
✔50 g soft butter
✔120 g warm milk
+
✔125 g Lescure tourage butter

✔Chocolate sticks

The syrup
✔30g water
✔30g sugar

The recipe

Combine flour, salt, sugar, baking powder, warm butter and milk in food processor. Blend for about ten minutes.

Papillon aux raisins
Papillon aux raisins

Place in a bowl, cover and leave to rise for 45 minutes at room temperature.

Deaerate the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g butter and shape into a rectangle (1/2 the size of the dough).

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. Cover both ends of the rectangle, without overlapping.

Papillon aux raisins
Papillon aux raisins
Papillon aux raisins
Papillon aux raisins

Then fold into a wallet. Cover with film and chill for at least 30 minutes.

Papillon aux raisins
Papillon aux raisins

Roll out the dough into a long rectangle and make a single turn. Fold the right-hand side towards the center and then the left-hand side. Place in a cool, film-covered place.

Papillon aux raisins
Papillon aux raisins
Tour simple

Shaping the loaves
Roll out the dough into a regular rectangle 5 mm thick. Cut into 8.5 x 15 cm strips. Place 3 chocolate sticks per rectangle of dough, then roll out the pains au chocolat loaves loosely.

Chocolatine
Chocolatine
Chocolatine

Place on a baking sheet lined with silpain. Brown the loaves with a mixture of egg yolk and cream.

Leave to rise for 2 hours at room temperature.

Apply a second coat of gilding before baking at 170°C for 15 to 20 minutes.

Chocolatine
Chocolatine
Chocolatine
Chocolatine
Chocolatine

The syrup
✔30g water
✔30g sugar

Bring sugar and water to the boil in a saucepan. Apply hot to pains au chocolat or chocolatines as soon as they come out of the oven, using a brush.