One thing you may not know about me is that I am obsessed with Paris! I have been many times and it is my favorite city in the whole entire world. It’s a delightful reading (the entire book is only about 150 pages long).This is truly the easiest vegan pain au chocolat recipe you will ever make! In case you aren’t familiar vegan pain au chocolat is basically a vegan chocolate croissant for us English speakers. Everything is the result of a well-informed, deliberate choice………even that of a small drink and an afternoon-snack……as the girls, under the old waiter’s mild direction, learn the FRENCH pleasures of the table, which include judicious ordering and leisurely consumption.
#PAIN AU CHOCOLAT RECIPE HOW TO#
Those two, little American girls have learned NOT to be greedy (which is vulgar), not to order too much or too little (which is ignorant), how to make conversation, etcetera.
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Fisher sits there, sipping her vermouth, every afternoon. This was inevitably presided over by their favorite, middle-aged waiter, who’d taken the American woman and her two little girls under his wing. Once there, the little girls would quite self-consciously begin displaying and cultivating their rather elaborate manners, in order to demonstrate that they were, indeed, quite proper/elegant little jeune filles. They would then proceed to their favorite cafe on the Cours Mirabeau (they were in Aix) for their customary “gouter”. Some of MFK Fisher’s most evocative/charming writings are the passages in “Map of Another Town” which describe that afternoons when she would pick up her two quite young daughters from the school. Gourmet tip: Add praline or 1 tablespoon frangipane with the chocolate when inserting into the dough. Cover with a clean cloth and let rest for one hour on a buttered baking sheet. Place a square of chocolate on top, then roll the dough onto itself to form the buns. On a floured work surface, roll out the dough, and cut it into eight rectangles with a knife. Set aside for another 30 minutes in the refrigerator. Take the dough out of the refrigerator and repeat the operation by making two more turns. Let rest in the refrigerator for 30 minutes. Repeat, turning the dough a quarter turn, rolling it out before folding it into thirds again. Turn the dough a quarter turn counterclockwise and roll it out again. Roll out the dough into a long rectangle with a rolling pin and fold it into thirds. Place the butter in the middle of the dough, and fold the four branches of the star over the butter. Shape the butter into a square the same size as the center of the dough. On a floured work surface, roll out the dough into a four-pointed star. Cover it with a cloth and let it rest for one hour near a heat source (see tip below). Pour the flour and salt into a bowl, then add the egg, sugar and milk-yeast mixture. ¾ cup (200 g) dark baking chocolate, broken into eight squares.ĭissolve the yeast in the warm milk.
#PAIN AU CHOCOLAT RECIPE PLUS#
Preparation time: 40 min plus 3 hrs resting timeġ ½ cups (150 g) softened butter + 1 ½ tbsp (20 g) for the pan If you’re feeling tempted to try baking your own, you can’t go wrong with this recipe from our regular magazine contributor Franck Schmitt: With every bite, one can’t help but feel a sense of nostalgia and an appreciation for the artistry that goes into crafting this exquisite pastry. Whether you prefer a single or double serving, the rich, velvety chocolate inside the flaky layers of pastry is a sensory experience that is hard to resist. However, the most critical decision when enjoying a pain au chocolat is how many chocolate sticks to savor. Interestingly, some mamans chose the alternative route of a piece of fresh bread folded around a stick of chocolate – and that’s pretty tasty too. And of course the bakers know about this, and they do a special ‘fournée’ or oven bake timed just right for the 4 pm snack. Often still warm, as it was picked up from the boulangerie on the way to collect the kids. I was fascinated to discover that the most common afternoon treat for French school-kids was the Pain au Chocolat. In all the years when I used to collect my kids from their school gate, I rarely turned up without some small energy booster for them to nibble. There is however a moment in the day, when it is totally acceptable to eat between meals, and that is the ‘sortie de classes’, or the end of the school day. Snacking is widely recognised as being the best way to put on those unwanted pounds, and until recently it simply isn’t in the culture. One of the things I discovered when I first moved to France several decades ago, was the fact that although the French love their food, and although it is normal to sit down to eat long meals together, the French rarely snack.
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