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Italian pains au chocolate - Saccottini al cioccolato

Today we invite you to try, for a sweet breakfast of croissants softest who, along with croissants, representing the pride of French pastries : the pains au chocolat or pain au chocolat !
The saccottini are small and soft rectangles of dough , puff pastry with butter, stuffed with two chocolate bars , we have used the dark but you can use milk chocolate or hazelnut , depending on your tastes. The dough requires a long time of rest , in which the leavening alternates with the folding of the dough , to achieve a consistency similar to brioche inside and a crust lighter, crisp on the outside .

Ingredients for 10 saccottini

Flour manitoba or 0350 gr
00 flour 150 gr
60g caster sugar
Milk powder 10 gr
Salt 12 gr
100g butter at room temp
Dried yeast 7 g ( 25 g fresh )
230 ml cold water
Cold butter from the fridge for peeling 250 gr

For the filling

Dark chocolate ( or milk chocolate or hazelnut ) 160 gr

To glaze and sprinkle

1 medium egg
Powdered sugar


To prepare saccottini , begin to dissolve the yeast in half the amount of water , while in the remaining water , melt the salt.

In the bowl of a planetary fitted with a leaf ( if you have not mixed in a bowl with your hands ), place the flour manitoba (or 0 ) and flour 00 (4) , granulated sugar and powdered milk, yeast dissolved in water and the butter , cut into pieces and softened at room temperature  . Run the leaf at medium speed and pour in the water with the salt. When all the ingredients you will be grouped around the leaf , clean it and replace it with the hook with which impasterete , at medium speed for about 10 minutes, until the dough comes off the sides of the bowl and the incordi hook. During the 10 minutes pull the dough from the hook, turn it over and resume to knead.

Pour the dough on a floured surface , knead with your hands to make it more smooth  then give the dough a rectangular shape . Wrap in plastic wrap and place in refrigerator for at least 2 hours .

After this time , the mixture will be very compact to the touch but workable : pull with a rolling pin , conferring a rectangular shape , the size of about 45x25 cm , and a thickness of about 8 mm  . To help you follow the steps correctly , you can cut a rectangle of parchment paper, the dimensions required , and take it as a template. Now you have me up for the stage of peeling : For a perfect success you have to work at an ambient temperature not exceeding 20 °. Take the stick of butter 250 gr of the refrigerator (must be cold from the fridge ) and place it between two sheets of parchment paper (if you have used it , use the cut sheet as a model folded in half).

Spread the butter in a rectangle , which should be half of the sheet of dough (about 25x20 ) : Defeat him with movements determined with a rolling pin to make it more workable  and then roll it out  . More regularity , compacted sides with a scoop of steel. If during these operations , the butter gets too soft , Keep it in the refrigerator for a few minutes , so that once again become hard. Place the butter on the bottom of the sheet of dough , fold the remaining pasta on butter , so that it is completely covered  . Turn the dough a quarter turn , so as to obtain the closure on the right side , and close the edges by pressing lightly with fingers . Roll out the dough again , bringing it to its previous size and obtaining a thickness of 6-7 mm  . Take care that the butter does not leak .

Take the bottom of the pastry and fold it until arrivals to 2/ 3 of the dough , then bent so that the upper part rests on the lower wire  then bend the rectangle obtained on itself .
So you did the first fold to 4 layers ; lightly pressed the dough with your hands, keeping the closure from the right side ; wrap in plastic wrap and place in refrigerator for at least 1 hour .

After the indicated time , remove the foil and place the dough on lightly floured work , taking the fold on the right side . Roll out the dough with a rolling pin  , giving him the previous rectangular shape and giving a thickness of 6-7 mm . As done previously , bent a third of the dough , starting from the lower side and taking it to the center  , and fold the remaining third , so that it overlaps the previously folded flap  .
This is the bending of three layers  . Pressed lightly with your hands holding the lock on the right side of  , wrap the dough with plastic wrap and place in the refrigerator to rest for another hour.

Meanwhile, prepare the chocolate bars that you will need for the filling. Take a rectangular mold loaf pan , the size of about 8x10 cm (in the photo the mold is longer because we used a double dose of chocolate getting double fingers to keep for the preparation of other saccottini ) , brush them with the softened butter and foderatelo with parchment paper. Melt the chocolate in a double boiler or in the microwave and pour it into the mold , and then let it cool and harden in the fridge (you should obtain a thickness of about half a cm). When it's hard, pull out the rectangle of chocolate from the mold  , (we used a mold that can be opened but with baking paper extraction will be the same easy) and divide it with a knife blade to smooth fingers in the side square of half cm  in order to obtain at least 20 ( 2 strips for each saccottino ) .

Remove the dough from the refrigerator , place it on a floured work surface , with the side of the closure on the right , and this time stretch it in both directions to obtain a large rectangle of 25x40 cm , with a thickness of 3-4 mm  . Cut the rectangle obtained in two equal parts along the length so as to have two rectangles of dimensions of about 12x40 cm.

Then the two rectangles cut into 5 equal parts on the longer side , achieving the same length of the finger , that is 8 cm. Help yourself with a meter . Place the first finger in a cm away from the edge and roll the dough on the finger.

The other finger positioned close to the roll obtainedand continue to roll up to wrap the second finger , and then to roll up the finished saccottino chocolate , taking care to position the closure below it . Place the saccottini obtained on a plate lined with parchment paper , cover with plastic wrap and let rise at room temperature not more than 24-26 degrees, for at least 2 hours. If you want to prepare for the next morning , at this point let rise , covered with foil , in the refrigerator overnight .

Once leavened , metteli in the refrigerator for another half hour , so that the butter in the dough is fully hard, then brush them with beaten egg and bake in oven preheated to 190 ° - 200 ° for about 15-20 minutes ( fan oven 170 ° -180 ° F) for 10-15 minutes). If you have them kept in the refrigerator overnight , pass directly into the oven , after being brushed . When they are golden brown on the surface, the pains au chocolat baked and let cool on a wire rack ! Before serving , sprinkle with icing sugar and behold ready your delicious pains au chocolat !

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