The good news is, pre-made frozen puff pastry is a great option. Creating all those thin layers of butter and dough is very time consuming because the dough needs frequent refrigeration between kneading and turning, to keep it at just the right temp so when the butter is layered in, it stays on top and doesn't absorb into the dough. It has tons of buttery layers that make it puff up when you cook it. If you're wondering why I didn't make the puff pastry from scratch, I thought about it, but puff pastry is a particularly challenging dough. Quick, Easy (Almost) From Scratch Pain Au Chocolat Bake and watch the magic happen in the oven!.Brush the dough with egg wash and sprinkle it with sugar.Roll up a hunk of dark chocolate in each piece of dough.Cut it into the pastry sheet into 12 rectangles.They're extremely easy to make when you start with frozen puff pastry. Here are the other dishes I served at the brunch: smoked salmon quesadillas with goat cheese, Shakshuka and bacon & onion skillet potatoes. Bacon, potatoes, goat cheese, soft-poached eggs, and chocolate are high on the list. When I plan a menu for company, one of my strategies is to choose some ingredients that I think are natural party 'stars'. A big warm basket of pain au chocolat was sitting on the kitchen island to greet everyone as they arrived. I hosted a small brunch last weekend for some girlfriends. The kind of good where you take your first bite and then close your eyes and groan as it melts in your mouth. I highly recommend that you try one fresh from the oven - warm and buttery with the chocolate softened, soooo good. The literal translation is "chocolate bread" but bread is way too tame of a word to describe these. Puff pastry is a light flaky pastry dough used for a variety of savory and sweet creations including the French pastry pain au chocolat. Plus, it's shockingly easy to make excellent pain au chocolate with store-bought puff pastry dough. But I do have a weakness for dark chocolate, and and when I need something buttery and decadent for a Sunday brunch, nothing beats pain au chocolat. As you might have noticed, there are precious few desserts on Panning The Globe. This winter I couldn't live up to my longtime motto of "exercising outside with my dog - rain or shine." I needed a backup plan for when it was below 12 degrees - (Boston, MA) way too often! So I gave in and joined a gym. I'm surprising myself lately - making French pastries and joining a gym (no cause and effect, by the way). If you're looking for something buttery, chocolaty and decadent to bake, look no further. Not to be confused with: Croissant au chocolat (the term used in Alsace), petit pain au chocolat (Hauts-de-France), couque au chocolat (Ardennes) and those unspeakable greasy objects that pass for pains au chocolat in the UK.ĭo say: “It’s what it tastes like that matters, not what you call it.Here's a quick and easy recipe for pain au chocolat (chocolate croissants). Sacré bleu! Bien sûr, vous réalisez cela signifie la guerre. Pain au chocolat remains the official term. The rebel deputies said they want to defeat the “pain au chocolat snobbery of our Parisian colleagues”.Īnd did they? Non! The deputies in the national assembly voted the amendment to give the two names equal status down. The pain au chocolat v chocolatine struggle – the “eternal debate”, as one French news website calls it – is the symbol of a battle between the capital and the regions, modernity and tradition, Macron technocrats and regional rightwingers. You fail to understand the power of words. I really don’t see that what you call it matters. “It’s an amendment that aims to protect popular expressions that give value to culinary expertise.” This is more about the past than the pastry.ĭidn’t Voltaire say that? Unfortunately not. “This is not just a chocolatine amendment,” said Aurélien Pradié, a young deputy from Lot. Ten parliamentary deputies from the south-west last week tabled a motion demanding that the term chocolatine be given the same status as pain au chocolat. Who cares? Everyone in Gascony, that’s who. Why? One theory is that Zang’s chocolatine coalesced with an existing local word, chicolatina. Most of France called the resulting pastry a pain au chocolat, but in the old region of Gascony in the south-west it has always been known as the chocolatine. Zang’s schokoladencroissant and the chocolate-and-bread sandwich French schoolchildren had been eating for generations became indistinguishable in the course of the 19th century. What on earth are you on about? Cultural and linguistic apartheid, that’s what. Do not use that hated term!īut you have to admit, it does look like a … Please, down here in the south-west of France we have been fighting this loathsome cultural imperialism for almost two centuries. Looks awfully like a pain au chocolat to me.
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