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So, on Saturday, I became the proud mama to 12 beautiful, perfect, amazing Pain Au Chocolat rolls… which were all immediately gobbled up. Because they were delicious.
Also, I called them Painful Chocolat because i can’t do French. So sad.
But, seriously, when making this recipe, I was so stressed and afraid that they would be messed up, or they’d taste nasty, or that the dough wouldn’t rise… I don’t often make yeast using recipes, so this entire experience was stressful.
But when I pulled them out of the oven, i was just so happy, I stood there and looked at them and cried.
THEY WERE SO YUMMY!
I got the recipe from http://frenchfood.about.com/od/breadandpastry/r/painauchoc.htm
I thought it went great, although few times I left the dough to rise a teensy-tiny longer than needed. At the end, it says to let the shaped pastries rise until about twice the original size before putting them in the oven. Mine weren’t twice the size, but it turned out okay.
The recipe is below, in case the link doesn’t work.
//Pain Au Chocolat//
4 teaspoons instant dried yeast
1/2 cup lukewarm water
3 1/2 cups bread flour
1/2 cup milk
1/3 cup granulated sugar
3 tablespoons butter, melted and cooled
1 1/2 teaspoons salt
1 cup butter, softened
9 ounces bittersweet or semisweet chocolate, coarsely chopped
2 tablespoons milk
Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.
Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.
Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.
Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.
Using a sharp knife, cut the dough crosswise into 12 rectangles. Arrange 2 teaspoons of chopped chocolate across one of the short ends of the rectangle and fold that third of the dough over the chocolate, toward the center. Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape.
Arrange each finished pain au chocolate on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.
I just realized, for someone who loves cats as much as the Doctor loves his TARDIS, I have very few cats. Very few being zero. Sadly.
Which is weird, because my dad had 9 cats when he was younger, and I had a cat when I was little, so I always thought we’d be a cat family… but then we got a puppy and he hates cats, so now I am cat-less…
So, this is just an introductory post. Welcome to my cooking blog, where we go through the ups and downs of being a cat in the kitchen. Ok, I’m not really a cat but that blog name sounded cool, and I love cats, so I couldn’t resist…
Anyway, welcome and enjoy my feeble attempt at being a baking blogger.