Brown Butter Pain au Chocolat

Instructions

1. 1

   In a large mixing bowl, whisk together flour, sugar, and salt.

   Tip: Use a gentle touch to avoid overmixing.

2. 2

   In a separate bowl, combine yeast, milk, and a pinch of sugar. Let it sit for 5 minutes.

   Tip: Make sure the yeast is fully dissolved and frothy.

3. 3

   Add eggs one by one to the yeast mixture, whisking until fully incorporated.

   Tip: Be patient and take your time to ensure smooth blending.

4. 4

   In a separate saucepan, melt the unsalted butter over medium heat. Continue cooking until it turns a light golden brown.

   Tip: Stir occasionally to prevent burning.

5. 5

   Remove the saucepan from heat and add in browned butter, whisking until smooth.

   Tip: Be careful not to burn your hands.

6. 6

   Gradually pour in granulated sugar while whisking continuously until the mixture reaches 120°C.

   Tip: Use caution when handling hot sugar.

7. 7

   Add flour mixture to the sugar mixture and mix until just combined.

   Tip: Avoid overmixing the dough.

8. 8

   Roll out the dough into a long, thin rectangle.

   Tip: Use a rolling pin to achieve an even thickness.

9. 9

   Spread the dark chocolate mixture evenly over the dough, leaving a 2cm border around the edges.

   Tip: Make sure to spread the chocolate evenly to avoid any bare spots.

10. 10

    Roll the dough into a tight log, cut into 6 equal pieces, and shape each piece into a croissant.

    Tip: Use a gentle touch to avoid tearing the dough.

11. 11

    Place the pain au chocolat on a parchment-lined baking sheet, leaving 1cm of space between each pastry.

    Tip: Make sure to leave enough space for even baking.