Pain au Chocolat

So, every once in a while I get really fancy. Or really bored.Either way, it usually ends up with me farting around in the kitchen (not literally). But, typically there will be something yummy and leftover. A couple of weeks ago, I heard someone say Pain au Chocolat on TV and I thought to myself, “It just seems preposterous that I’ve never done this.” And there’s this thing in my life where I really need bread to live. This whole Gluten Allergy thing? Yeah, not me. I’d be dead. So, I did this. I really love this recipe. It’s not as hard as it sounds and honestly, it’s so delicious, you won’t even care. It does take quite a while to make and you have to let it rest in the refrigerator so, in my opinion, it is PERFECT for a brunch that you could start the night before! So, before you go to some over-priced bakery, try out this recipe and have fun!

Pain au Chocolat 4 Teaspoons Rapid Rise Yeast ½ Cup Lukewarm Water 3½ Cups Flour for Bread ½ Cup Milk 1/3 Cup Granulated Sugar 3 Tablespoons Butter, melted 1½ Teaspoons Salt 9 Ounces Good Quality Bittersweet or Semisweet Chocolate, chopped (I used the Dove Dark Chocolate because Jesus loves it and it’s the best ever) 1 Egg 2 Tablespoons Milk

1. First, in your Kitchen-Aid Mixer bowl, mix the water with the yeast until it is well combined. Let it rest for about 5 minutes. You definitely want to wait until it gets all foamy at the top. That lets you know the yeast is activated and ready to party.

2. Next, add the milk, sugar, butter, and salt to the yeast mixture. Here’s where I usually turn my mixer on level one or two. Let it start going pretty slow and add the flour one cup at a time. Every recipe is different and elevations and all that jazz so definitely gauge your flour by the way your dough is reacting. You know you have enough flour when the dough starts to stick together and not to the bowl. If it is not, I just usually keep a measuring cup of flour and add a little/mix a little until I get the right consistency. Once the dough is where you want it to be, shape it into a ball and let it rest, covered at room temperature for about half an hour while you sip a well-deserved treat and watch Scandal on Netflix.

3. Roll your little dough ball of happiness out on your cleaned and “floured” counter into a large rectangle and let rise for another Scandal episode (about 45 minutes).

4. When you’re done hanging out with Olivia Pope, brush your dough completely with that magical substance, Softened Butter (Somewhere an angel is crying from Joy). You’re going to want to do so liberally because, let’s get real: that stuff is only going to make everything better. Fold your dough over the butter into thirds, long-ways. This is where it gets a little tiring and you’re going to definitely reward yourself with popcorn and wine after.

5. Once you’ve folded the dough, roll it out again into a large rectangle. Repeat. That’s right, repeat. This is how the dough gets so flaky and delicious. So trust me, you’ll be happy and proud in the end.

6. After you’ve rolled it out again, fold it long-ways into thirds and wrap it in saran wrap. Let it rest in the refrigerator for 1 hour OR overnight if you’re fancy and host brunches.

7. Whenever you’ve deemed yourself ready, withdraw your dough of delicious from the fridge and cut it into 10-12 long pieces, depending on the size you want. Place your roughly chopped chocolate in the center and fold the dough over the chocolate. Getting REAL friendly with your hands, knead the chocolate through roll the dough over one more time, forming it into the cylinder shape these little treats are known for.

8. Once you’ve done step 7 enough times to consider yourself a heavyweight champion of pastries, arrange them on a lightly greased cookie sheet and let them rise until they have pretty much doubled in size (45 minutes to 1 hour, or another episode of Scandal).

9. Preheat your oven to 400. While it is getting all Hansel and Gretel in there, mix your egg and your milk in a small bowl. Get your wrist really good and loose and go hard on this one. It will be fun. Right before you place your (Let’s go ahead and get country) “chocolate biscuits” in the oven, brush them really good with your egg wash. This will make sure they come out of the oven looking sooooo nice and sexy. Let them hang out in the oven for about 12-14 minutes or until they look so golden that you think King Midas lives in your oven. But that’s silly. Because it’s too hot in there. He couldn’t breathe.

You’re brunch guests will be so impressed and you will want to kiss your own face. Good luck!