We’ve just returned from a wonderful holiday in Corsica, it was the perfect holiday for us: French culture, warm sunny weather, beaches and sea and plenty of family time.
One of the true joys of a French holiday are morning trips to the boulangerie to buy fresh crusty baguettes, croissants and pain au chocolat for breakfast. Every morning, little S would come and buy the fresh bread and pastries first thing and then look enviously at our pain au chocolat on the breakfast table. So I made a promise to make a batch on return.
I have made croissants and pain au chocolat before, but since it is a fairly lengthy process of making a yeasted dough and them ‘laminating’ the layers with butter/margarine in a similar fashion to puff pastry, it’s not been a regular feature in my baking! But, there was no way little S was going to feel like she’d missed out on anything in our wonderful French holiday, so pain au chocolat was on the menu on our return.
I’m pretty pleased with the results and both girls were delighted with a new fancy breakfast option, maybe a bit too pleased as they’re going to have to be made with some regularity! Luckily they do freeze brilliantly, so next time it’ll have to be a double sized batch!
Dairy-free Homemade Pain au Chocolat
(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)
250g plain flour
7g caster sugar
25g dairy-free margarine (I used Pure)
1 rounded tsp yeast
150ml dairy-free milk (I used Oatly)
125g dairy-free margarine
1 bar of dark dairy-free chocolate, about 50-60g, chopped
a sprinkle of caster sugar
melted dairy-free margarine for brushing
- Sift the flour into a mixing bowl and add the sugar and yeast. Add the dairy-free margarine and cut into tiny bits
- Pour in the dairy-free milk and stir. Once come together, knead well to form a soft dough.
- Cover and leave to rise for a couple of hours
- Meanwhile, put the remaining 125g dairy-free margarine on to some cling film and loosely wrap. Roll out to a square shape, and place in the fridge to harden.
- Once the dough has risen, turn out onto a floured surface and knead until a smooth dough. Roll out to a large rectangle. Place the cooled spread in the middle and fold over the remaining dough.
- Roll out and fold into thirds twice
- Place back in the fridge for thirty minutes or so, then roll out and fold back into thirds twice more. Repeat two or three times.
- Rest in the fridge for 30 minutes more.
- Roll out to form a large rectangle. Cut into four long strips, halve each.
- Place a line of chocolate at each narrow end and roll both in to meet in the middle. Turn over
- Loosely cover with cling film and let rise on the baking tray for 30 minutes.
- Brush with the melted margarine and sprinkle with caster sugar
- Bake at 200 degrees centigrade for 20 minutes