I was very happy with two brands that I found at Whole Foods: Dufourand Goodwives. The good news is, pre-made frozen puff pastry is a great option. Creating all those thin layers of butter and dough is very time consuming because the dough needs frequent refrigeration between kneading and turning, to keep it at just the right temp so when the butter is layered in, it stays on top and doesn't absorb into the dough. It has tons of buttery layers that make it puff up when you cook it.
If you're wondering why I didn't make the puff pastry from scratch, I thought about it, but puff pastry is a particularly challenging dough. Quick, Easy (Almost) From Scratch Pain Au Chocolat Bake and watch the magic happen in the oven!.Brush the dough with egg wash and sprinkle it with sugar.Roll up a hunk of dark chocolate in each piece of dough.Cut it into the pastry sheet into 12 rectangles.They're extremely easy to make when you start with frozen puff pastry. Here are the other dishes I served at the brunch: smoked salmon quesadillas with goat cheese, Shakshuka and bacon & onion skillet potatoes. Bacon, potatoes, goat cheese, soft-poached eggs, and chocolate are high on the list. When I plan a menu for company, one of my strategies is to choose some ingredients that I think are natural party 'stars'. A big warm basket of pain au chocolat was sitting on the kitchen island to greet everyone as they arrived. I hosted a small brunch last weekend for some girlfriends. The kind of good where you take your first bite and then close your eyes and groan as it melts in your mouth. I highly recommend that you try one fresh from the oven - warm and buttery with the chocolate softened, soooo good. The literal translation is "chocolate bread" but bread is way too tame of a word to describe these. Puff pastry is a light flaky pastry dough used for a variety of savory and sweet creations including the French pastry pain au chocolat.
Plus, it's shockingly easy to make excellent pain au chocolate with store-bought puff pastry dough. But I do have a weakness for dark chocolate, and and when I need something buttery and decadent for a Sunday brunch, nothing beats pain au chocolat. As you might have noticed, there are precious few desserts on Panning The Globe. This winter I couldn't live up to my longtime motto of "exercising outside with my dog - rain or shine." I needed a backup plan for when it was below 12 degrees - (Boston, MA) way too often! So I gave in and joined a gym. I'm surprising myself lately - making French pastries and joining a gym (no cause and effect, by the way). If you're looking for something buttery, chocolaty and decadent to bake, look no further. Here's a quick and easy recipe for pain au chocolat (chocolate croissants).
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