Pain au Chocolat
- 50.6255 g yeast fresh
- 10012.5100 ml water cold
- 10012.5100 g spelt flour Type 630
- 40050400 g spelt flour Type 630
- 12015120 ml soy milk custard
- 101.2510 g yeast fresh
- 607.560 g cane sugar raw
- 25031.25250 g margarine vegetable
- 18022.5180 g chocolate dark
- 20.252 tbsp soy milk custard
Mix yeast, water and flour to form an elastic dough. Cover and chill overnight.
Place the dough in a bowl and use a dough hook on a low level to knead with flour, soy milk, yeast, sugar and 35g margarine for 15 minutes. The dough should be elastic and almost tearing (but not quite). Leave covered in a cool place for 1 hour.
Roll the rest of the margarine between two rectangular sheets of baking paper (20 x 30 cm) and refrigerate. Knead the dough on a floured work surface and roll out into a 50 x 70 cm rectangle, twice as large as the margarine.
Now place the margarine on one half of the dough, fold the dough and press the edges together.
Fold the dough into thirds and roll into a rectangle again.
Place between two sheets of baking paper and refrigerate for a good 30 minutes. Repeat this procedure two more times (the margarine must not break through the dough; if the margarine comes too close to the surface, refrigerate the dough immediately and fold again before the next rolling).
Roll out the dough one final time to the size of the baking sheet (30 x 40 cm). Cut the dough lengthwise 3 times and then again in the middle, so you get 8 rectangular pieces. Place some roughly chopped chocolate on each piece, fold, and roll.
Place the Pains au Chocolat on a tray lined with baking paper and let sit for 30 minutes.
Preheat the oven to 190 degrees. Brush the Pains au Chocolat with soy milk and bake for 17-20 minutes, until golden.
It doesn’t take magic to make a pastry. However, you will have a few hours of wait time during preparation, so: prepare the dough, then go for a jog, take a walk, check your email, set the table, fetch some flowers, bake, and then surprise your loved one with fresh croissants!
This recipe can be found in the book Vegan Daily von Surdham Göb