French breakfast pastry recipes

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
croissant

I like original French pastries like croissants, and recently I especially enjoyed small pockets filled with chocolate, or pain au chocolat. Instead of paying few bucks at the café I decided to save a dime and tried to reproduce the recipe at home.

I have made few changes to the recipe to simplify the process (mostly on how the cut the dough, not really to the ingredients/taste). The main drawback of the recipe is that it takes few hours mostly because the dough have to be put at rest, and actual baking time is just 15 minutes. So I suggest that you have a nice movie on your iPad or something that would allow setting a timer and doing some stretching in between.

This recipe looks way worse than it tastes, it tastes really great, and yes, the ingredients cost me pennies comparing to what they charge when you buy pastries.

French breakfast pastry recipes

French pastry for breakfast

Course Breakfast
Cuisine French
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 12
Calories 5375 kcal

Ingredients

  • 3 cups bread flour
  • 1/2 cup milk
  • 4 tsp instant dried yeast
  • 1/2 cup lukewarm water
  • 1/3 cup granulated sugar
  • 1 cup butter, softened
  • 9 oz chocolate, chopped
  • 3 tbsp butter, melted and cooled
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp milk

Instructions

  1. Put yeast into the water and dissolve it

  2. Put flour, sugar,milk, melted butter, and salt to the dissolved yeast

  3. Dough should be mixed for 2 minutes on slow

  4. Take a piece of dough (size of chestnut), wrap it into the towel and let rest for half an hour

  5. Roll the dough into 9” to 13” thin pieces, cover with towel and let it rest for another half an hour

  6. Brush the dough with the butter and fold it like an envelope, and roll it into the original 9” to 13” size. Then repeat the brushing and folding part for one or two more times

  7. Cut the dough into 12 rectangles. Put 2 tsp of chopped chocolate onto the short side of each rectangle and fold the rectangle toward the center creating a cylinder with a chocolate in the center (or “pain au chocolat” as French call it)

  8. Put all the cylinders on a greased baking sheet leaving some space between them. Cover it with a towel and let it rest for 1 hr. 

  9. Pre-heat oven to 390 degrees (F)

  10. Prepare egg mix by swirling 2 tbsp milk and egg for 1 minute on medium. Brush the cylinders with egg mix

  11. Pace the baking sheet into the oven and bake it for 15 minutes

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