Raspberry & White Chocolate Sourdough Pains Au Chocolat Recipe
Sourdough Pain Au Chocolat, filled with the most delicious combo, Raspberry and White Chocolate! Thanks to Isobel Davies this for very yummy recipe!
A perfect sweet treat for breakfast!
Get baking!
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Sourdough Pain Au Chocolat (Raspberry And White Chocolate) Method
- Morning, Day 1 - Feed your sourdough starter with enough to make 150g.
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Mix & first proof - Combine the dough ingredients. Knead 8 min by hand or 6 min in a stand mixer (it will be sticky). Cover and proof at room temp for 4 hours, then refrigerate overnight.
- Morning, Day 2 - Mix flour and butter, shape between two sheets of parchment into a 6×8-inch (15×20 cm) rectangle. Chill until the butter is the same firmness as the dough, 10-20 mins.
- Enclose the butter - Roll the cold dough to 8×16 in (20×40 cm). Put the butter block in the centre. Fold the two short ends of dough over to meet in the middle, press down on the seams.
- First roll and simple fold - On a lightly floured surface, gently press with your rolling pin to disperse the butter. With the seam running vertically, roll to 10×20 in (25×50 cm). Do a simple fold into thirds. Wrap with cling film and chill for 30 min.
- Second roll and double fold. Roll again to 10×20 in (25×50 cm). Do a double (book) fold: fold both short ends to meet in the centre, then fold in half like a book. Wrap and chill 2 hours.
- Make the raspberry-white chocolate batons - While the dough chills, melt ¾ of the chopped white chocolate. Stir in powdered raspberries. Then off the heat, add the remaining chocolate and stir to melt and combine. Pour into a cling-film-lined tray to about ½-inch (1.25 cm) thick. Let set, then cut into 28×8 cm batons, refrigerate until needed.
- Final roll & cut - Roll the dough to a 56×26 cm rectangle. Trim edges with a sharp knife and then cut into 14 rectangles 8×13 cm.
- Shape pains au chocolate - Place a chocolate baton about 1 cm from the short edge. Fold the edge over the baton and press down, then place the second baton and roll snugly to the end so the seam is on the bottom... Pinch the seam lightly to seal.
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Final proof - Arrange on lined trays with plenty of space. Proof 4–5 hours at room temperature (not too warm to keep the butter from melting). They should look puffy.
- Bake after proving, or refrigerate overnight and bake in the morning.
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Preheat your oven to 200 °C. Brush with egg wash (egg and a little water). Bake for 20 minutes until golden brown. Cool on a rack and then enjoy!
