Chocolate breads or chocolatines
– Tefal baking tray
– Micro-perforated baking mat
✔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
Combine flour, salt, sugar, baking powder, warm butter and milk in food processor. Blend for about ten minutes.
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.
Then fold into a wallet. Cover with film and chill for at least 30 minutes.
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.
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.
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.
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.