Homemade Pain au Chocolat Recipe in The Bread Kitchen

[@shirashaynskosherkitchen7744]

Titli, these look amazing, and tomorrow is my Dad's 92nd birthday...he lives for chocolate!! Thank you for this video, I'll be making this for him. You are the best!

[@ivanbarrena1545]

I just made these and some of your croissants too and i can hardly believe i made them with my own two hands. All of your three channels are a real blessing

[@Azap2124]

I am so glad i found this channel! Only about bread! :)))

[@sealman73]

I love the Pain au Chocolat and its so satisfying to roll and bake! Thanks!

[@TexasRose50]

Bread and chocolate??!!! My two favorite things! Oh my.....be still my heart! I'm going to have to try this. Your Outback Steakhouse bread was to die for. I made it today. It's almost gone already...I kid you not. Your recipes are getting addictive! Thanks!! And have a blessed day. :)

[@brigittefregault6411]

Titli, you're awesome and I really miss you on You tube...I made these pains au chocolat, many times. They are wonderfully delicious! Thank you so much for teaching me so much on baking and cooking. I miss you, won't you come back? Please? 🥰

[@HumaAhmedKhan]

Just made croissants from your recipe and pain au chocolat and just had one fresh out of the oven, SUPERB! thanks, titli!

[@matysa95]

I didn"t know where to write, 'cause I love all your videos.... I tried many of them, and my family was thankful (so was I) This is on my list now :) I am looking forward to the next videos! Greeting and congrats from a Hungarian fan of the Bread Kitchen!!

[@wildheart5]

These are things of beauty! I have been wanting to make this dough and this has been a good reminder! I shall do it soon.

[@sarahandemmalemoignan9449]

Omg Titli! I use your croissant recipe EVERY week, but to add chocolate.. Heaven on a stick. Minus the stick. Yum. Making these right now :)

[@frankball8129]

O M G --- I though this was going to be a 1 hour exercise :-) OK - Have to do this now - need a full weekend to do it! Thank you for posting this!!!! WONDERFUL demonstration!!!

[@nelumvia]

Ah Titli, you're the best:) i never imagined this chocolate bread i been buying now and then is a result of such a beautiful and delicate procedure :D It looks so exciting to make, i have to try it!

[@mayalarks6622]

I love these, they are delicious! And thanks for the tips on how to freeze them. Those will come in handy.

[@joandebbi]

thank you for your amazing recipes.....

[@agnesdeque]

I love when you say pain au chocolat !!!

[@NurunNaharLilian]

Very nice

[@londonrobinson2922]

Mmm! Eating one of those warm, dipped in some creamy hot chocolate, would be an ideal breakfast. I'll definitely have to make these!

[@Thaneii]

This is a fantastic demonstration, but I don't have the patience to do this. Next time I'm in Wales, I'll just pop by you home and have some of yours.

[@BeeRich33]

A proper professional pastry roller is quite amazing to watch. This might be good with some blue cheese.

[@TitlisBusyKitchen0]

Ooooo yeahhhh!

[@AussieAngeS]

Fantastic!

[@1234569438]

Were did you buy your Pastry Sryinge?

[@IlseBelievesInPink]

I've made these before and they're addictive. I have to fight the urges to make them again because I'm currently on a diet. lol

[@rachel14rod]

What is your oven brand and model Titli?

[@guilhermemg7515]

Does it really have to go back in the fridge EVERY time we make a layer?

[@euryale2012]

Wow!

[@roselynd1586]

goodmorning from Italy bye Rosy 😊🌷 i like this recipe i love cooking brioches i will cooking youre recipe thank you very much sorry my english noto very well but i hope you understand thanks andò bye byeeee ☺☺☺☺

[@FioraTheMasquerade]

When you say cooking chocolate, do you mean unsweetened, bakers chocolate? Or just a high-quality dark, tempered chocolate?

[@TheBreadKitchen]

Bakers chocolate.

[@FioraTheMasquerade]

***** Thank you!

[@TheKarenb87]

Please make a scull loaf? Please please please please please

[@tititcu]

can I use instant yeast? How would I proceed with it?

[@TheBreadKitchen]

CrisdelaG Yeast is either dried or fresh. This recipe uses dried yeast. If you want to use fresh yeat use twice the amount shown in this video and proceed exactly as shown.

[@carriesullivan863]

Can u fill it with jam or nutella?

[@TheBreadKitchen]

Yes, you could. Or cheese.

[@DiegoNeira1]

Dear Titli, I was making croissants, and when they baked in the oven all the butter seemed to leak out of the dough and it kind of puddled and the resulting bread-thing was soggy and gross, what happened?

[@westingband]

Diego Neira your butter got too warm. Refrigerate well between each roll out

[@adamfauzi-ber8278]

I just wanted to see my commemt:D bit seriously, those pain au chcolate look great! But could i just use normal puff pastry from the supermarket?

[@TheBreadKitchen]

You can, but it's just not the same.

[@adamfauzi-ber8278]

But why actually? I thought its a normal puff pastry you made. Is it the reason that you made a fresh puff pastry?

[@TheBreadKitchen]

These contain an extra ingredient - passion :-)

[@adamfauzi-ber8278]

Yeah, you're right :) well i look forward to make these with my nan tomorrow. We shall need the supermarket puff pastry because it's a to big job for her. But this idea though is great. Thank's really much! :)

[@TheBreadKitchen]

Have a great time with your nan!

[@Bh-vn8gf]

Can I use whole wheat flour? And also skip the sugar ? I love your recipes. I made whole wheat bread today! You are awesome

[@jhulsey9292]

Ok I'm being genuinely serious with this question (not a smart*}#) is there a distinction between when you use "sticky" and "tacky" when describing your dough? Is tacky firmer than sticky? I've had a bit of a challenge with a couple recipes so I was wondering if maybe this is a contributing factor.

[@mayalarks6622]

Sticky > tacky

[@TheBreadKitchen]

Maya Larks is right. Sticky means it'll stick to your hands and anything else it comes in contact with. Tacky means it feels slightly sticky to the touch but your fingers come off it easily. Think of tacky being like you putting your finger on Scotch tape / Sellotape, while sticky is like putting your fingers on fly paper.

[@jhulsey9292]

Ah, I see! :D

[@marianoto2525]

Hi where are you we miss you

[@voodle50]

maria noto shes back on her Titlis busy kitchen channel

[@liamdrinkwater9793]

I don't see what you mean

[@knitinknit]

Doo doo, do dooty dooty doo! Food likes you to sing to it, makes it taste even better!

[@MegamanXVirus]

those look incredibly delicious. way too time consuming though.. and the rolling butter part intimidates me for some reason. :s

[@grumpy_poo]

How many weight watchers points? They look delicious but sadly I need to have willpower with this one bit too much fat and sugar for me...... I love your recipes and always cook from scratch. I have lost 3 stone so far and another two to go.

[@sarahandemmalemoignan9449]

Awesome weight loss! Congratulations :)

[@smokedpaprikagod]

If you use dairy free spread instead of butter, and a darker chocolate, it'll be a lot less fatty and sugary :)

[@kawaiiglo]

they look delish but who has the time for this!?

[@TheBreadKitchen]

Many people do. But obviously not you...

[@EvanC0912]

1 Titli dozen = 15! = 15x14x13x12x11x...x1

[@suztheultimateq2011]

Titli: Can you show me how to make challah bread?

[@TheBreadKitchen]

I did that in November last year. kzbin.info/www/bejne/aF6memehbtSAn9U

[@suztheultimateq2011]

Thank you I guess I didn't see that. Thanks for the link :)

[@Bigbahlsen]

Si j'en vois un écrire chocolatine ici...

[@FlyingCowRabbit]

Hahaha 'a Titli dozen' XD

[@agnesdeque]

It's the first time I see an egg in this recipe . Very strange !

[@lalastahl6875]

If I were man, I would marry you