Baking Mad Monday: Pain Au Chocolat

It's Monday, so let's get Baking Mad with my friends from www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg
Method:
First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.
Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You must make sure the butter is completely wrapped-in.
Using the rolling pin roll the dough into a rectangle 20cmx50cm. Fold the dough in thirds lengthways, like a business letter. This completes the first “tour”.
Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book. Roll and repeat the operation and cover and place in the fridge for at least 30mins and then give the dough another 2 “tours", so you complete 4 “tours” in total.
Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick. Place the chocolate bar on the top and then roll them.
Place them on a buttered baking tray making sure to have the joint under the roll. With your hand flattened them gently. Cover and let to prove at room temperature for another 35/40 mins. Brush with the beaten egg and bake in a pre heated oven 180c for 25/30mn till golden brown.
Let to cool down before serving with a fresh coffee!
Happy Baking!
E x

[@FrenchGuyCooking]

The crispy sound at the end is proper music to my ears

[@ericlanlard]

***** Merci mon ami !!! LE " Crunch " et plain de miettes sont toujours un bon signe ... Salut ! Eric xx

[@primetomimex]

Ahhh Quelle bonheur!

[@ericlanlard]

Merci !!! E x

[@ceeceemichelle3889]

Ta recette est juste lovely.

[@mrm4xim4m]

Same ear...😫😫😂👍🏼

[@guevaramarwan]

The best recipe ever, not too much butter and yeast compared to other recipes. Time is also a major factor since we didn't leave the dough over night. I also tweaked the recipe and left the dough 30 min in the freezer rather than 1h in the fridge every time i folded the dough gaining 2 hours over all. The end result was excellent, light and succulent. Many thanks Eric

[@mjithinmjithin1730]

guevara marwan Hi

[@ahlulhadith6367]

guevara marwan So freezing it doesn't have any negative effect?

[@KAMIKAZEE3421]

@@ahlulhadith6367 it gives the dough time to rest while also slowing down the yeast to not overproof the dough.

[@AjejeB]

That was not too much butter? I wonder what too much butter is then… I know that’s the recipe, but when I eat those they taste too much like butter to me

[@Knedlajz2]

Ohhh, That crunch sent shivers down my back

[@ALim-md4en]

that crispy sound at the end, holy shit.

[@jessicafranco8100]

I'm surprised at how little butter you used compared to other recipes I've seen! I can't wait to try it. Keep the videos coming E, love them X

[@embracewithchristina]

That crunch was everything! Well worth the wait.

[@msyin9]

The best sound bite ever,was the musical notes of a just baked Pain Au Chocolat's flaky pastry giving way as Eric bit into it. All that butter and turning paid off for the waiting necessary between turns. Well earned Eric!

[@ericlanlard]

Merci !!! I love that too ... i learn that when eating a croissant or pain au chocolat it should make a mess with all the lovely flakes ... E xx

[@noraevans1332]

Tried this recipe. Delicious! I also sprinkled some powdered sugar and drizzled melted chocolate over them.

[@SeriatimHD]

The amount of passion this guy showes while baking is admirable to watch, keep them up Eric!

[@ericlanlard]

Merci !!! I love my work and you are work it is my passion ... Love sharing !! Happy Baking !! Eric xx

[@DesperatelySeekingAudrey]

Oh I cant wait to share this with my father and mother who are staying in France at the moment and that's exactly what Dad loves to do. Get his Pain Au Chocolat every day =)

[@hadasa1981]

I just love this! You make it look so easy! And the best part of it is that you really enjoy yourself while you cook! And I love to see that passion, that joy!

[@Zleexo]

pls

[@grahamdrean6727]

Wow, you made it look easier, and shorter in time for resting the dough (other recipes suggest to rest it overnight). Thank you, I will try it!

[@malasudhir5304]

Amazing. Just love that crunch when you bit into the pain au chocolat. My kids love this. I hope that I can make it for them too.

[@l.c.3787]

Thank you for your recipe. The crisp of the Pain Au Chocolat was real and really enjoyed it. It was quite challenge for me coz hand knead and had roll the dough plus I live in the country with 37 c. However, the recipe was good. Thank you.

[@AdrianaOrtiz-ff7mx]

Hi there! French Guy Cooking brought me to you, and this is the first one of your videos I've seen. I don't know if I even made it halfway through before I knew I was going to have to subscribe haha. Can't wait to learn more from you!

[@nicollenicollekatrinawishb5331]

thank you so much to shared that recipe ! you are the best greetings from South America :)

[@Camarila]

Oh wow the crunch at the end when it's being eaten is making me want to try and make some and hope I don't need anything up

[@davince4953]

oh mah gad!!!!! that crunch and and and that soft texture in the middle with choco!!!!! Subscribed!!!

[@ericlanlard]

+Still Quiet Welcome to my channel !! : ) XX

[@anddy1158]

The best recipe❤️ they turned out great 🤩

[@lineasdessertdiary]

I've been a big fan of yours! I'm glad I found you on KZbin. I used to visit your website quite often a few years ago when I first started my baking career in Linea's Dessert Diary. Bonne journée!

[@_HibaN]

This is such a motivating recipe, I have been dreading making them since others use 2 day method and lotss of butter

[@hadasa1981]

Of course I enjoy every single video! You are great!

[@sharifahzahirasyediedin4480]

Thank you for the recipe. Pain au chocolat in paris was a beautiful memory for me.

[@leoandsandatravel]

This is mouth watering, as ***** said, the sound of when you bite it... takes me to heaven! Great delivery, that's real baking! Leo

[@amonatona608]

best recipe ever try it guys u will never regret it .. thank you buddy .

[@claud_galaxy]

They look perfect! and the whole video made me so calm and warm and cozy

[@ericlanlard]

Salut !!! That s what baking should be all about ... Eric xx

[@jillybery17]

thank for your recipe and intruction,it is very clear and easy to understand,

[@blancbunny3543]

This looks absolutely delicious, I'm definitely gonna try making this😄💖

[@sb733]

Thank you for this receipt, can’t wait to try it 😋

[@GlamourKillsTian]

That crunch is worth all the effort!

[@ericlanlard]

absolutely !!! E xx

[@lestersalvador7198]

it's my first time to watch your video and im loving it, the recipe is easy to follow, the video is not too long so it's not boring to watch, i also love your kitchen, very nice and clean.

[@ericlanlard]

+Lester Salvador Thank you Lester !! X

[@garydaniels5662]

Knew these were going to be worth waiting for, going to be scoring some big points in the house when these come out of the oven, never thought to use bar chocolate, thought it had to be the sticks.Thank you Eric.

[@ericlanlard]

Hi glad you like it !!! always a winner even if you need to wake up early ... yes use a dark baking chocolate so it does t melt or burn too much ..sticks are great but you can only buy boxes of 100+ not good for home baking really E xx

[@jobagirl]

So lovely, useful, and detailed.

[@HeggemusNL]

You make me wanna go bake... Waited for the episode :)

[@treizeheures]

the concept of pain au chocolat is so simple, yet they taste absolutely magnificent! i always make sure to buy them when i'm in france. m

[@ericlanlard]

Helloo .... they are so delicious mostly with a bowl of Chocolat Chaud xx

[@ShaimaReji]

Tried it. its truly heaven!! Yummyyy

[@mantovannni]

Mmm, they look really good, thanks for the great recipe.

[@ericlanlard]

Merci !!! glad you like it ... Eric xx

[@donalskehan]

Nomnomnom!

[@saraa.7386]

I rly liked ur recipe Eric! I’ll try as soon as possible. Greetings from Turkey 🇹🇷🤍

[@anasalwash]

Have mercy on me , please.

[@unknownlabyrinth]

Omg finally someone who gives a good pastry resipey and pan au chocolate with out all there unessissary powders

[@rachel14rod]

Balter with me what powders?

[@azertyuiop2860]

Please, There is ONE thing I wish you, tasting à pain au chocolat in a boulangerie in France. Best sensation ever. This one looks really good

[@KitchengoddessCoUk]

Lovely recipe, just added to our To Bake List x

[@ericlanlard]

Salut !!! glad you like it ... a little bit of work and patience ...But big rewarding result .. Eric xx

[@munchkitchen8070]

Hi Eric! I’ve been watching your videos since I was teenager now I’m already 20s! I also purchased a book of yours! I really enjoy watching ur videos! I’ll be making this recipe next week. Im so nervous for it!! Pray for me pls🙏🏻 lots of love from 🇲🇾!!!!

[@WilmaRirihena]

I have to try this and surprise my French friend who has been looking for a good Pain Au Chocolat here in Finland with no luck. Thank you for the instructions for this.

[@costello00]

How did this recipe work for you?

[@shantanakillingbeck332]

Omg I use to do the exact same thing every morning, but I got a coffee as well haha. But this is my favourite food in the world!!!

[@ericlanlard]

+Ada Best Breakfast !! X

[@shantanakillingbeck332]

+Eric Lanlard Yep! Although I would also sometimes get a chocolate and crème torsade... yeah I think that's what it is called haha.

[@shireenteeba4173]

I love it.

[@ericlanlard]

+Shireen Teeba Thanks Shireen !! XX

[@FantasticalFandoms]

MAGNIFIQUE ! merci pour la recette !!

[@ericlanlard]

Mon Plaisir !!! E xx

[@ramanlovebabe]

Hello chef ... being chef i also like pain au chocolat👍🏻.... it was nice to see you did this video

[@kerviecamerino7019]

Chef eric lanlard this recipe is by far the easiest recipe and instruction for pan au chocolat thank you chef again for another great recipe, looking forward for your upcoming videos..;-)

[@ericlanlard]

Thanks Kervie ! Glad you like it ... E xx

[@thealmightyloaf3187]

Wow this was awesome. I will defiently try (and fail) this! Such high quality too. Awesome. A like, a favorite and a subscribition from me, Eric. Great stuff.

[@ericlanlard]

+The Almighty Loaf I'm sure it will turn out amazing!! I'd love to see a picture of your bake :) x

[@pablo65315]

this guy is great

[@JonasBrothersCraze1]

OMG I can't seem to figure out your accent! It is so awesome! To me, it sound like a French,Irish and British hybrid! It is soo cool! Anyway that for this episode, I've been trying to make pain au chocolat for such a long time!

[@ericlanlard]

Bonjour !!! Je suis #Francais .....Happy Baking ! Eric xx

[@eylab1541]

He´s quite obviously French, darling....albeit speaking excellent, fluent Enlish.

[@Alisha32]

Always wanted to know how to make these!!!!

[@scott1506]

yess!

[@MauMtz85]

I will for sure be making these soon. I think it will take a while with all the rolling and folding but I will make them soon.

[@ericlanlard]

Hi !!! start the day before .... and put the alarm early for a perfect breakfast treat !!! E x

[@doctorf7501]

Outstanding.

[@ericlanlard]

+Doctor F Thank you !!!

[@ThatLazyStray]

proper puff pastry nomnomnom gosh that looks fantastic! a question though, is there at any point in this process where you could freeze and then bake later? it would be nice to batch make these when i had free time and then just pull one out whenever i had the fancy.

[@isalucie7522]

J'adore ta chaîne !!! Bravo !!! C.est super bien explique. Je me lance pour faire mes premiers pains au chocolat !!

[@TheJesselot]

Moved out of France so it is time to make them myself

[@MeriMorMick]

Yummy!

[@jake8362]

Another great recipe Eric! Keep it up!!! Btw huge fan! :D

[@ericlanlard]

hi Arqam ... glad you like it !!! always nice to hear .... Happy Baking !! Eric xx

[@SprinkleofWilly]

Yum! I tried to make croisant once and swear i'll never make it again.

[@thezing9532]

amazing

[@ChristopherDobey]

Well done Eric. Nice lighting as well.

[@ericlanlard]

+Christopher Dobey Thanks Christopher !! X

[@sabinehamdan9068]

+Eric Lanlar

[@sabinehamdan9068]

+Sabine n

[@JadeCaro]

Oh God. I'm drooling. For me pain au chocolat is number one, not number 3 lol

[@salimalawal9347]

That is good i know know how to make pain chocolate merci, j'aime des pain au chocolate

[@pinsr8958]

J'adore les pains au chocolat, moi😍 Je vais tenter les à demain 😊😋

[@kanokthornlenutaphong7378]

ah looks yummy

[@danielchristian259]

you're mad!! thanks for the recipe.. it's great!!

[@ericlanlard]

+Daniel Christian Baking Mad !! ; ) You' re Welcome !! XX

[@Fraederichs]

Someday I will attempt this rather than just watching and dreaming.

[@Tarttaken]

Dear French people: ‘Chocolatine’ or ‘pain au chocolat’ And if you are possessed: ‘Croissant de Chocolat’

[@LecinemanUncinema]

Moi qui pensais que le secret c'était le four, en faite c'est le repos de la pâte ! Merci pour la recette Eric Lanlard !!

[@abakerscravings]

Hi Eric, great recipe, thanks for sharing. I was just wondering if you were able to make this dough in advance and store it in the fridge? Would that affect the dough in any way?

[@hagitterkeltoub9517]

hi Eric, I have just discovered your recipes. I wonder if using 2 egg whites rather than the egg will result in a lighter dough? by the way love your recipes. 🌹

[@bravegari7112]

Thank you :))

[@cheeo3571]

I love your accent ❤️❤️❤️

[@alicevoseckova1515]

i also wonder if its possible to store it in the freezer and maybe tu put them out at night to unfreeze and bake them for a nice breakfast? thanks for the recipe its lovely !!

[@Ashish.Maharjan]

Not sure what's better, Pan au chocolat or the accent.. 👌👌

[@AndresWeber]

The only thing that I was unsure about was whether to refrigerate after the 4th turn or to go straight into rolling it into a rectangle. I'm actually doing it as we speak, however I think I'm going to skip putting it in the fridge after the final turn...let's see what happens!

[@pinesparrow]

Great video✌️

[@TheYaya1971]

Do you need to kneed the dough before proving ? thanks for your recipe

[@jihad_essam]

yummy yummy

[@marileymartins2572]

WOW!; i love pain au chocolate i want do it please where is the recipe list thank you

[@ignacio.carral]

This is what it is all about.

[@snifferdogx]

Omg, YUUUUUUM!!!!!! One question for Monsieur Lanlard: is it possible to make these sorts of viennoiseries with beurre noisette? I remember from years ago a small local patisserie in a very humble locale making these outstanding croissants that always had this hazelnut-ish colour and flavour to them, and could never figure out how they got that. The owners were Belgian, and I had a sneaking suspicion that the flavour might have come from beurre noisette.

[@marilynoloughlin1992]

Easier than I thought. At least I know what's for breakfast in the morning :) xx

[@RajaSingh.c]

hi mr. baking mad, what is the texture of finished product is it crisp from out to in? can i use this pastry for making indian puffs recipe.

[@weichan3282]

is that active dry yeast or instant yeast? Need some clarification since i'm in the US.

[@bambanghariyanto714]

Thank u

[@kyox89]

I love baking with yeast and i love you and your recipes. So this is a dream to watch. Also love how your butter is also spilling out of the dough when you roll it so i know i didnt do something wrong when my whole table was a mess with butter everywhere. Also do i use bread flour or plain flour?

[@ericlanlard]

Yep a bit messy but best for the butter to be soft than too hard .... I use plain flour so it s not to elastic ... E xx

[@torichill7294]

@@ericlanlard this puzzles me as most recipe suggests cold butter for puff pastry

[@madissgabby8394]

hello Eric done this today, wow it was so delicious and flaky! Thank you. But why is that my croissant was not flaky anymore after several hours? Is it normal for croissants to loose its flakiness?

[@buttsana]

Do you add butter in ever "tour" that you fold with the dough? (Looks delicious btw)

[@rose0049]

RealityCheck no just the first time (150g)

[@sushi777300]

Now I know what I'll be trying out tomorrow

[@mssueni9624]

Have you try it?

[@sushi777300]

@@mssueni9624 Yes but it didn't go as smoothly as I was hoping Must have used a bit too much force and the butter was coming out of the folded dough and it became a big mess Tried to rescue it as good as possible and it was edible

[@mssueni9624]

@@sushi777300 oh so sorry about that.

[@batolek9035]

the cook is good

[@cnorris1193]

wow.

[@alex71007]

NICE!!!!

[@ericlanlard]

E xx

[@GrandPrixBG]

I love you!

[@cpjones1989]

I can't believe how good they look! Can you need by hand? I don't have a cake mixer? Thanks Eric! X

[@iqsgirl]

You can. You just have to need 5-10 min. Feel that the dough is elastic and very pliable.

[@claudiabalakumar3688]

Very nice pan u chocola 🍫