EASY PAIN AU CHOCOLAT
Want to experience the joy of freshly-baked French pastries without leaving your own kitchen? Follow this easy pain au chocolat recipe!
Missing my France: Recreating Petits Pains au Chocolat at Home
Oh! How I miss my beloved French country so much sometimes! Of the many things I miss, the boulangerie (bakery) is definitely one of them. It was not easy to find decent pâtisseries (cakes) and viennoiseries (pastries) in London when I first arrived. That’s why I decided to take matters into my own hands and make my own petits pains au chocolat – yes, mine!
Why I Decided to Bake My Own Pain au Chocolat
Living in London, I used to long for the delectable pastries that I used to enjoy back home in France. The flaky, buttery goodness of a freshly-baked pain au chocolat was a particular favourite. Sadly, I was never able to find a decent viennoiserie in my adopted city. So, I decided to take matters into my own hands and try baking my own pastries.
From Vienna to Paris: The Birth of a Pastry Icon
Pain au chocolat has a long and fascinating history, tracing its origins back to the early 19th century. The pastry was first introduced to France by August Zang, an Austrian officer who came to Paris to study law. While in Paris, Zang discovered a love for French cuisine and decided to pursue a career as a baker. He quickly rose to prominence, opening a number of successful bakeries and introducing several new pastries to the French public.
One of Zang’s most notable innovations was pain au chocolat, which he created by adapting a traditional Viennese pastry called the “kipferl”. Zang’s version was made with layers of buttery, flaky dough and filled with rich, dark chocolate. It was an instant hit with the French, who quickly fell in love with the combination of rich, buttery pastry and sweet, decadent chocolate.
The Rise of Pain au Chocolat: From Local Delicacy to National Treasure
In the years that followed, pain au chocolat became a staple of French bakeries, and it remains a beloved pastry to this day. While it is most commonly associated with Parisian bakeries, it can be found throughout France, and is enjoyed by both locals and tourists alike. Today, pain au chocolat is considered a quintessential French pastry, and is often used as a symbol of French culinary excellence around the world.
A Family Favourite: The Joy of Sharing Homemade Petits Pains au Chocolat
In my household, my homemade petits pains au chocolat have become a beloved treat. Obviously, it is not the same as the enchanting viennoiseries I have in my country but it is better than nothing.
My daughter was immediately hooked and asked for a second helping right away. There’s something special about making your own viennoiseries – it’s a way to bring a little bit of the magic of France right into your own home. So, the next time you’re feeling a little homesick, why not try making your own pain au chocolat? You just might be surprised at how easy it is to recreate the flavours of France in your own kitchen.
Ready to indulge in a little taste of France?
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
EASY PAIN AU CHOCOLAT
Ingredients
- 100 g milk chocolate Jivara from Valrhona for me
- 1 puff pastry
- almond milk
- 1 egg yolk
Instructions
- Preheat your oven to 180 °C.
- Combine in a little bowl, the egg yolk with a tbsp of almond milk.
- Unroll the puff pastry and cut 4 squares.
- Place a chocolate bar at the edge of the square and roll it all over.
- Repeat the process for the 3 others squares.
- Put them in the fridge for 10 minutes.
- Coat the top of the "petit pain" with the egg preparation.
- Put in the oven for 30 minutes.
