Petit Pain Au Chocolat (Recipe)

 

Ingredients

1 package active dry yeast

1/4 cup lukewarm water (105c to 115c)

3/4 cup milk

1/2 cup shortening

1/2 cup sugar

3/4 teaspoon salt

3 eggs, beaten

4 1/2 to 5 cups all-purpose flour

Cooking oil

2 tablespoon butter or margarine, softened

6 milk chocolate bars (about 9 ounces total)

1 egg, beaten

Steps

1. Sprinkle the yeast over the lukewarm water.  Stir until dissolved.  Set aside.

2. In a small saucepan, heat the milk, shortening, sugar and salt to lukewarm (105c to 115c).  Transfer the mixture to a large bowl.  Stir in the 3 beaten eggs.  Using a wooden spoon, beat in 2 cups of the flour until the batter is almost smooth.  Stir in the yeast mixture, then 2 1/2 cups of the flour.  Form the dough into a ball.

3. Lightly brush the top of the dough with the cooking oil; cover with a clean towel.  Let rise in a warm place (about 85c) until doubled in size (about 1 hour).

4. Punch down the dough.  Turn the dough out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).  Cover and let the dough rest for 10 minutes.

 
5. On a lightly floured surface, roll half of the dough to a 1/4-inch thickness.  Using a 3 1/2-inch round cutter, cut the dough into 12 circles. Pat or gently stretch each circle into 4 1/2-inch oval.  Spread with the softened butter or margarine.  Repeat with the remaining dough.

6. Divide the chocolate bar into 24 equal portions.  Place one chocolate portion on each dough oval, breaking the chocolate pieces as necessary to fit.  Pinch the long side together to seal.  Place the rolls, seam side down, on an ungreased baking sheet.

7. Cover the rolls and let rise in a warm place until doubled in size (about 30 minutes).  Brush the rolls generously with the 1 beaten eggs.

8. Preheat the oven to 375c.  Bake the rolls in the 375c oven for 12 to 15 minutes or until the tops are golden.  If desired, sprinkle the rolls with powdered sugar and serve either warm or cool.

Tips:

If you don't have a 3 1/2-inch round cutter, use an empty 6 1/8-ounce tuna can to cut the circles.

To reheat the rolls, wrap them in foil.  Then bake the rolls in a 350c oven for 15 to 20 minutes or until warm.