This article provides a simplified recipe for making pain au chocolat, a chocolate-filled pastry made with flaky croissant dough. The recipe developer, Leah Maroney, has combined shortcut techniques to make the process easier. The key principles of making pain au chocolat are to keep the dough cold, roll it thin, and let it rise. In this version of the recipe, the butter is grated between each layer of dough instead of being rolled out as a slab.
The dough is then rolled into rectangles, filled with dark chocolate, and rolled into bundles. The pastries are then baked to perfection. The article also includes step-by-step instructions for making the dough and assembling the pastries. It emphasizes the importance of using European butter and provides tips for storing the pain au chocolat. Overall, this simplified recipe allows home cooks to recreate the delicious and flaky pastries without the complexity of traditional methods.
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