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Pain au Chocolat
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Source: King Arthur Flour
| Bread and chocolate--a typical after-school snack for Parisian children. This recipe goes together in a snap, and is much lower in fat than the traditional (puff dough) version, but it has a rich flavor and the soy flour creates a very tender texture. | |
| 3 1/4 cups | King Arthur Unbleached All-Purpose Flour* |
| 1/4 cup | low-fat soy flour |
| 1/4 cup | Baker's Special Dry Milk or nonfat dry milk |
| 2 tablespoons | sugar |
| 1 1/2 teaspoons | salt |
| 2 teaspoons | instant yeast |
| 2 tablespoons | butter or oil |
| 1 large | egg |
| 1 1/4 cups | milk |
| 18 | pain au chocolat sticks |
| sparkling white sugar OR cinnamon sugar , (optional garnish) | |
In a large bowl, or the bucket of a bread machine, combine all of the ingredients except the chocolate sticks and sparkling sugar. Mix and knead until smooth, adding additional all-purpose flour or water if needed to create a soft, slightly sticky dough. Cover the dough and allow it to rise for about 1 hour, until puffy.
Turn the dough out onto a lightly floured surface and divide it into 18 pieces. Roll the pieces into balls, then flatten them into ovals. Place a chocolate stick in the center of each and fold the dough over, crimping the edges shut. Place seam-side-down onto a lightly greased baking sheet. Cover and let rise 1 hour, or until puffy. Sprinkle with sugar if desired, then bake in a preheated 350°F oven for 18 to 22 minutes, until light golden brown. Best served warm, with the chocolate still gooey!
Nutrition per serving (1 roll, 56g): 150 cal, 3.5g fat, 5g protein, 24g total carbohydrate, 7g sugar, 0g dietary fiber, 15mg cholesterol, 220mg sodium.
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