Pains Au Chocolat

 

1 recipe Croissant Dough
20 Chocolate Batons

Makes 10

Using prepared, folded, and rested croissant dough, roll into rectangle 23 by 64 cm/ 9 by 25 inches. Cut 12 by 13 cm/ 4 ½ by 5 inch rectangles. Starting 1 ¼ cm/ ½ inch from the bottom edge, place 2 chocolate batons width wise 2 ½ cm/ 1 inch apart. Roll up tightly and place on parchment lined baking sheet seam side down.

Brush with eggwash. Proof in a warm spot until doubled in size, about 1-2 hours depending on room temperature.

Put in freezer for ten minutes.

Brush with eggwash again.

Bake at 200C/ 400F, rotating halfway, until browned. The pains au chocolat usually take less time to bake than regular croissants, about 15-17 minutes.

Transfer to a rack to cool.

Chocolate Cream Pie

Chocolate Filling in a Chocolate Pie Crust. Yum!

1 recipe chocolate pie dough

2 eggs
28 g/ 1 oz dutch cocoa powder
28 g/ 1 oz cornstarch
725 g/ 25 ½ oz milk
130 g/ 4 oz + 1 tablespoon sugar
Pinch of salt
170 g/ 6 oz bittersweet chocolate
28 g/ 1 oz butter
1 teaspoon vanilla extract

230 g/ 8 oz heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract

chocolate sprinkles, as needed

Bake chocolate pie crust. Preheat oven to 200C/ 400F. Roll Continue reading “Chocolate Cream Pie”

Chocolate Pie Dough

Rich chocolate dough that can be used for pies or tarts. Try it with our Chocolate Cream Pie.

115 g/ 4 oz unsalted butter, softened
100 g/ 3 ½ oz sugar
1 egg
1 tablespoon milk
130 g/ 4 oz + 1 tablespoon flour
70 g/ 2 ½ oz dutch cocoa powder
½ teaspoon salt

In a standing mixer with a paddle attachment, cream together butter and sugar on low speed until well mixed, about 5 minutes. Scrap down sides of bowl. Mix on medium until light in colour, about 5 minutes.

Whisk together egg and milk. With the mixer on medium speed, slowly pour in egg mixture and mix until smooth, about 4 minutes.

With the mixer off, add flour, cocoa powder, and salt. Pulse until just moistened.

Turn onto work surface and shape into a disc. Cover and allow to rest at least one hour or overnight.

Chocolate Loves Beer Tiramisu

I recently had a banana pudding with the cookies soaked in wheat beer which gave rise to this creation. I wonder how many other desserts benefit from a beer soak?

The beer, coffee, and sugar mixture for the ladyfingers is only approximate in this recipe and would be modified depending on which strong ale you choose (no light beer here). Depending on the beer choosen and personal preferences more or less sugar might be used. Also the coffee can be left out and pure beer to saturate the ladyfingers instead. It is fabulous with a Young’s Double Chocolate Stout or a Real Ale Coffee Porter, if you’re lucky enough to have some.

If you don’t have a double boiler a heat proof bowl placed over a pan of simmering water does the trick.

Chocolate Zabaglione Cream
1/4 cup semisweet chocolate chips
2 tablespoons whipping cream
5 large egg yolks, from large grade eggs
1/4 cup sugar

1 cup whipping cream, chilled
4 tablespoons sugar
1 lb mascarpone cheese
1 cup freshly brewed espresso or strong coffee
12 ounces dark beer
1 tablespoon vanilla
14 ounce package Alessi Savoiardi cookies
2 tablespoons cocoa powder
chocolate curls

First make the Zabaglione Cream:
Melt chocolate chips with 2 tablespoons whipped cream over low heat in double boiler until chocolate is melted. Keep warm. Beat egg yolks and sugar together until the mixture is pale yellow in color. In a double boiler of simmering water beat egg yolk mixture continuously for 6 to 10 minutes or until soft mounds can be formed, occasionally scraping bottom and sides of pan. Transfer to bowl, fold in chocolate mixture, cover and refrigerate 30 minutes.
Whip cream with 2 Tbsp sugar until soft peaks form. Fold in Mascarpone and Zabaglione and mix until well blended. Cover and refrigerate 1 hour.
In a separate bowl, mix espresso, beer, 2 Tbsp. sugar, and vanilla.
Arrange cookies on the bottom of a 9″ by 13″ pan. Carefully spoon about 1 Tbsp. of the beer mixture over each cookie so they are well saturated but not falling apart. Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp. cocoa. Repeat one more time ending with cocoa. Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture. Garnish with chocolate swirls and serve.