Pain Au Chocolat
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Pain Au Chocolat
Pain Au Chocolat

Recipe--
  1. ¼ cup warm water
  2. 2 ¼ cups bread flour
  3. 2 tablespoons instant nonfat dry milk
  4. 1 tablespoon white sugar
  5. ½ teaspoon salt
  6. 2 tablespoons butter, softened
  7. 1 ½ teaspoons instant yeast
  8. ½ cup butter, softened
  9. 1 egg yolk
  10. 1 tablespoon milk
  11. 9 ounces semisweet chocolate chunks
Want to learn more about Pain Au Chocolat?
There is more to Pain Au Chocolat than just sweetness. It is a piece of history, a symbol of French culture and a pleasure for the palate. Whether you prefer it in the morning for breakfast or as a snack. This pastry is sure to win over anyone. (as long as they aren't allergic to flour, yeast, sugar, eggs, or chocolate.)
The history of Pain Au Chocolat is as layered as the pastry itself, with its origins shrouded in a mix of legend and fact. most believe that it all traces back to the 19th century France, with a strong Austrian influence. There are many stories to how this pastry came about, but only one will be shared here, and now. One popular story points to Austin Zang, an Austrian military officer who opened Boulangerie Viennoise in Paris around 1839. Zang introduced Parisians to the "schokoladencriossant," a crescent-shaped broiche filled with chocolate. This Austrian pastry is believed to be the predecessor of the modern Pain Au Chocolat.