While were making the signature Paul Hollywood croissant recipe today, Ive got a couple of twists to make them that much more delicious saved just for you. Roll one half out on a lightly floured surface to a large rectangle, about 7mm thick. I have lots of different artisan bread recipes to give you full of exciting and unique recipes from many corners of the globe. Our Privacy Policy was created with the help of the Free Privacy Policy Generator. Preheat the oven to 220C/200fan/gas7. Shape into a 6x6 inch square about 12 inch thick. At spanishchef.net, accessible from spanishchef.net, one of our main priorities is the privacy of our visitors. Before rolling, hold down the wide base of the triangle and gently tug the opposite thin end to cause a slight tension in the dough. (click here to get my recipe with tons of step-by-step photos and detailed instructions). Chocolate sticks called batons are made especially for rolling easily into pain au chocolat. 5. Mai. Put the dough back in the plastic bag and chill in the fridge for an hour to harden the butter. Preheat your oven to 428 degrees Fahrenheit. Once she arrived I learned that the crops and animals aren't too different from those she grew up with in Canada. Working one rectangle at a time, place a stick of chocolate along one of the shorter sides, leaving about a 1-inch border. The crucial thing is neatness when adding the rolled out butter. The result of a single letter fold is almost three times more layers than what you began with. PURCHASE your own copy! 1 teaspoon pure vanilla extract 2 Tablespoons unsalted butter, at room temperature and cut into small pieces To assemble Approx. Place, seam side down, on a lightly greased or parchment lined baking sheet. Return the mixture to the pan and heat it gently, whisking continuously, until the mixture thickens to a custard consistency. 43.8k members in the bakeoff community. This Privacy Policy applies only to our online activities and is valid for visitors to our website with regards to the nigerian drinks that they shared and/or collect in spanishchef.net. See more ideas about paul hollywood recipes, recipes, british baking. Instructions. Claire Saffitzs step-by-step video on YouTube. Put the dough back into a bowl and leave for two hours. Fold the bottom third of the dough (with butter) up over the dough you will now have a sandwich of 2 layers of butter and 3 layers of dough. As I prepared for her visit, I started looking at the local Wisconsin landscape through a visitors lens. Bake pudding for 30-35min, or until golden brown but still slightly moist in the centre. Tip the dough out onto a lightly floured surface and shape it into a ball. 500 grams strong white bread flour, with extra for dusting (, 10 grams salt, plus ~2 grams for the eggwash (AKAa pinch). The name literally translates as country bread-this refers to the farmland a rural areas of France. Pour the crme ptissire into a bowl, cover the surface and leave it to cool. Pains au chocolat are best within an hour or two of baking. Once you have cut the first triangle, you can use it as a template for the rest. Place the croissants on a parchment-lined baking sheet, point side down. While I prefer using dark chocolate, you can use whatever your little heart desires. Sweet vanilla filling-or a vanilla crme patisserie-plump Cognac-soaked raisins, and a dusting of fragrant cinnamon are layered into the rich dough for an amazing . It should neatly almost come to the edges of your dough. Otherwise, the butter can leak during baking. Proof croissant - 60 minutes. The next day, cut the folding butter into 12-inch pieces, sprinkle with the 2 tablespoons flour, and pound between two pieces of parchment with a rolling pin or beat in mixer with flour until smooth. Finishing and baking: Preheat the oven to 175C/350F. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Bake at 175C (gas 3) for 15 preferably in a fan assisted oven, on the middle rack. But, she was eager to see all the cheese and cheese curds! Add the water and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. There arent any notes yet. Once out of the oven, the pastries became models for our photography, and take home treats for friends who stopped by later that day. Repeat with the remaining dough. To make Paul Hollywood croissants, youll need: Read Next: James Martin Chicken Kiev with a twist. Roll each into a 10-inch square. (The steam released inside the oven will create an ideal proofing environment for the pains au chocolat.) Let it sink in for 2 minutes before pouring on more, reserving about 150ml. Mettre les pains au chocolat sur une plaque en prenant soin d'appuyer un peu avec la main pour ne pas qu'ils se droulent en gonflant. Place the pudding dish into a roasting tin. Instructions. plain flour 100g. If you go for all plain chocolate your pain au chocolat will have a much richer, deeper flavour. This pain au chocolat recipe couldnt be easier to make. * I use medium sized eggs unless otherwise stated. In a stand-up mixer, add Soft butter, salt, sugar, yeast, flour, and cocoa; mix 3 to 4 minutes and then slowly add the eggs. large bunch of fresh oregano destalked and chopped. While the dough is in the fridge, in a medium bowl and using a balloon whisk, whisk the caster sugar with the egg yolks, cornflour and 1 tablespoon of the milk until pale and combined. This time fold up one-third of the dough and then fold the top third down on top to make a neat square to make a neat square. In a medium sized saucepan set over medium heat, whisk together 2 and 1/2 cups of the milk, sugar, salt and vanilla bean. Sprinkle about 1 Tablespoon of chocolate chips/chunks on top of each triangle as shown above. 500g strong white bread flour, plus extra for dusting, 300g chilled unsalted butter, preferably a good-quality Normandy butter. Heading to Paris? The saying really is true, it's more fun to share with a friend. Instructions. Put each tray inside a proving bag and leave the dough to prove for 1 hour, until it has at least doubled in size. Croissants are ubiquitous these days and they can be very disappointing. Pour the hot milk into the egg mixture and whisk until well combined. If you really want to get fancy, you could make a hazelnut version of the above almond paste, (just sub out hazelnut oil for the extract and hazelnut flour for almond flour). Buckle in, kids, were about to get going. Tarte Tatin. Gently unfold the puff pastry. This Privacy Policy document contains types of nigerian drinks that is collected and recorded by spanishchef.net and how we use it. Tip the dough out onto a lightly floured surface and knead for 6 minutes. I personally disagree, as it all comes down to timing and temperatures. Roll the dough up over the chocolate toward the other edge to form a cylinder. 1. 2. Dust with powdered sugar (optional). So easy to bake a pastry, croissant, cinammon swirl or pain au chocolat for breakfast or as a snack. Finally, if you do try this recipe dont forget to leave a comment/star rating below as I just love to hear from readers. 1. Step 2. Your email address will not be published. Repeat with the second portion of dough. Use a wheel cutter to trim inch of dough from all four sides, straightening and squaring them off, creating a slab thats 15 inches long by 14 inches wide. For my version: Roll the completed croissant dough out to a 20x8 inch rectangle. Beat the milk, warm water and egg together in a separate bowl and pour the wet mixture into the flour mixture. Place an oven rack in the top third of the oven. I worked for years in a French restaurant with its own bakery, and the croissants are by far the thing I miss most about that job. Lightly dust a work surface with icing sugar and roll out the pastry to a rough 30.5cm x 33cm (12in x 13in) rectangle. You should get 6 triangles from each strip. This will create a scroll shape. Theyre both surprisingly easy to make, so lets get right into it! Put the excess butter on top of the dough you just folded. travel. Baking the Pain au Chocolat. They are also often known as chocolate croissants. Before rolling, hold down the base of your triangle, pulling lightly on the pointed end to stretch it slightly. Originally pain au chocolate was a snack for children but its one of those things that just goes on into adulthood. Fold the bottom half of the dough up youll be sandwiching the butter between dough (2 layers butter, 3 layers dough). Dough will be sticky. Prep 2 hours 10. Repeat with the second portion of dough. For croissants, divide the dough into two portions. Rinsing your hands in cold water before folding will help prevent the butter from melting too quickly, and thats all you really need to know. On your still-floured work surface, roll your dough into a rectangle, roughly 60 cm X 20 cm, roughly 1 cm thick. To finish your pain au chocolat:Remove the dough from the refrigerator, cut it in half and return one half to the refrigerator. Place in lightly oiled bowl covered with plastic wrap and chill overnight. Slice into twelve pieces, about 1 1/2 inches. Preheat the oven to 400 F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Remove the skillet from the oven and heat to 375 degrees. Preheat the oven to 400F (200C). It will take about three to four rolls to reach the end. Drizzle the orange icing over the cooled pain aux raisins, then leave them for a few minutes for the icing to set before serving. Place the croissants on baking sheets, giving them space to expand. 1. Read Next: What do Americans eat at Christmas? Bring a skillet of water to a simmer over medium-high heat. They should be golden brown; cool them on a wire rack. Sep 11, 2021 Explore Maryann Dolences board Great British Bake Off Recipes on Pinterest. Cheers, Paul! Transfer the pain au chocolat to a prepared baking sheet, resting it on the seam. Fold the exposed dough at the top down over one-third of the butter. They also happen to make a great base for an almond croissant or pain au chocolat. You can use the first one as a guide if needed for the rest. James Martin Chicken Kiev with a twist. Mix in vanilla extract and 1 tsp of cinnamon powder. Put the flour in a mixing bowl. Add water and mix at a slow speed for roughly 2 minutes. Repeat with the remaining dough and chocolate, dividing between the baking sheets and spacing evenly. Mix 2 cups brown sugar and 3 tsp cinnamon and spread on to dough. Go for a good quality all-butter puff pastry to get the best possible flaky, buttery taste in these chocolate pastries. Prep: 16-17 hours, including overnight chilling Recommended by Karen Goldman and 13 other food critics. . Cover your sheets and croissants with a clean plastic bag and allow them to rise at room temperature (18-24 C) until at least doubled in size, roughly 2 hours. Lightly dust a work surface with icing sugar and roll out the pastry to a rough 30.5cm x 33cm (12in x 13in) rectangle. 4. Remove the milk mixture from the heat and slowly pour a little bit into the egg yolk mixture, whisking vigorously. The fruity raisins in these crisp, puff-pastry swirls filled also with vanilla crme ptissire become sweeter still with baking. Cut 25g of the butter into cubes, add these to the bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. When the pastries are cooled, drizzle the lemon icing over them. A warm, crunchy croissant with some nice coffee is about as good as breakfast can get. Line two rimmed baking sheets with parchment paper and set aside. Be the first to leave one. Bake at 350F, for 30 minutes. Cut the pastry into three equal . Your dough now needs to be left in the fridge for 8 hours, or overnight, to rest and rise slightly. The woody, citrus notes in the cinnamon pick up the citrus of the orange zest, too. Brush each roll well with the some of the leftover egg whites. Turn out onto a lightly floured work surface and knead (use a dough scraper) for 10 minutes, or until smooth and no longer sticky. Roll/fold each end of the dough toward the center, then each end once again. Just add coffee and a newspaper for the perfect breakfast. 7 Rue Antoine Vollon. Making the dough is a long process, but the technique itself is relatively easy. Try not to let the egg to drip down the sides of the croissant onto the pan. Once youve got this recipe down pat, youll have a hard time not making it for everyone, all the time trust me, theyre that good. Add the remaining flour and stir until the dough pulls away from the side of the bowl. Roll the dough starting from the wide section towards the tip. After an hour at room temperature, refrigerate the dough (in its covered bowl) for 8 to 16 hours; overnight is your best bet. Line 3 or 4 baking trays with baking parchment or silicone paper. ), Featured in: How to Make Stunning Croissants at Home. Be sure to keep the butter cool. I always keep rolls of puff pastry in my freezer. As you take the pastries out of the oven, brush with the jam and transfer to a wire rack to cool. Try not to let the egg to drip down the sides of the croissant onto the pan. Its a classic in every French patisserie and no cafe would be seen dead without a good supply of the classic French pain au chocolat pastry. Simply unroll the pastry and layout so the long side is at the base and cut it into four equal-sized strips up the way. Combine flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with a dough hook, mix to combine. Knead until the dough is elastic and smooth. Place the dough in a lightly greased bowl, cover, and let rise for about an hour, until puffy. Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course. Step 1. Fold the dough in half along the center where the edges meet, as if closing a book, then turn it 90; this is called a book fold. Once all of the milk is added, turn the mixer up to medium speed and beat the dough for at least 5 full minutes. Line 2 baking sheets with parchment paper; set aside. chocolate croissant sticks, or 4 ounces semisweet bar chocolate, cut crosswise into 20 even pieces. Pinch together the edges of the dough lightly to seal in the butter and turn the dough/butter parcel 90 degrees, so the long seam is on the left-hand side. They will keep for a few days in an airtight box. Storage information:Store any leftover rolls, well wrapped, at room temperature for several days; freeze for longer storage. Read Next: Yorkshire Fishcake Three Twists. Remove them from the oven and allow them to cool a bit before you bite into them; the structure needs a chance to set. First, add your flour to a mixing bowl (with a dough hook attachment). Lightly flour a work surface (I like to tape down parchment paper for easy cleanup). Preheat the oven to 400F and line a baking sheet with parchment paper. Use tab to navigate through the menu items. vanilla pod, split and seeds scraped out, 2 large baking trays, lined with baking paper. Roll the triangle to lengthen, cut a 12-inch slit on the bottom edge. Looking for more delicious quick and easy bakes to try? Up the speed to medium and mix for 6 more minutes. Remove from the oven and leave to cool. The dough should stand about 1/2 inch above the cup. With the mixer running, slowly pour in the milk. First, add your flour to a mixing bowl (with a dough hook attachment). Chill it again for another hour. Heat the oven to 350 degrees F. Unfold the pastry sheets on a lightly floured surface. Anyway, '100 Great Breads' contains a few brioche recipes, and it prompted me to adapt Paul's recipe to make . Remove the pains from the oven and leave them to cool. Mix with a wooden spoon to bring the ingredients together, then turn out the mixture onto the work surface and knead it with a dough scraper for 5 minutes, until you have a slightly sticky dough. 7. Place a chocolat baton at each end. 9. Soak the pain au chocolat into the mixture. Remember, if your room isnt too warm, you dont need to return to the refrigerator after each turn. Lightly whisk the egg with a pinch of salt to make an egg wash. Brush the top and sides of the croissants with the eggwash. This process of performing letter folds is repeated another three times in the original Pain au Chocolat recipe, with some rest periods in between. Roll dough jelly-roll style starting on the long edge. 1bhk flat on rent in bangalore for couples; belle tire coupons for tires Flatten it into a disk and place it in the floured dish. Mix the icing sugar and 2 tablespoons of the orange juice to make a stiff but pourable icing. With a short end of the dough closest to you, lay the butter on top of the dough, so that it covers the bottom two thirds. 1 1/2 hours, plus at least 1 hour chilling and 4 hours cooling, Christine Muhlke, "The Silver Palate Cookbook", 1 hour 15 minutes, plus at least 3 hours resting, 1 hour 30 minutes, plus proofing and cooling, 1 hour 45 minutes, plus 6 to 26 hours resting and proofing, 2 1/2 hours plus overnight soak, time to cool and time to set, 1 hour 20 minutes, plus proofing and cooling, 45 minutes, plus at least 6 hours cooling, 2 hours, plus 6 to 26 hours resting and proofing, 1 hour 15 minutes, plus several hours cooling. Here, two batons are spiraled into the dough so you get rich pockets of chocolate in each bite of flaky croissant. One evening (after a bit too much wine) we made the de trempe, and in the morning we rolled the dough, creating pain au chocolat, croissants, and Morning Buns. 35. Good quality all-butter ready-made puff pastry is used by many chefs, so why bother with the hassle of trying to make your own when the store-bought stuff is so good. Now, onto the recipe! Rotate the baking sheets and switch racks, and continue to bake until the pains au chocolat are deeply browned, another 10 to 15 minutes. Third-fold then chill the dough - 60 minutes up to 48 hours. Years of staying in France ended with both myself and my daughter being totally addicted to the great pain au chocolat which translates basically as chocolate bread. Transfer the sheets to the oven and bake for 20 minutes. Theyre not technically difficult to make, but your temperatures and speed will make a major difference in the quality that you get out of this recipe. Place the croissants on a parchment-lined baking sheet, point side down. Make sure that it is positioned neatly and comes almost to the edges. Place cut side down into each muffin cup. Day 1. Instructions. This is important, as salt will kill your yeast before it gets to do its thing. New Home - Austin Farwell. Remove the baking sheets from the oven and carefully uncover them. Smear half the crme ptissire over the dough, leaving a clear 5cm margin along the near edge. You want the pains au chocolat to proof at 70 to 75 degrees. If you have additional questions or require more information about our Privacy Policy, do not hesitate to contact us. Cool on a wire rack. Divide them between two with parchment paper lined baking sheets, cover with a damp kitchen towel, and let the chocolate croissants rest for 2 hours at room temperature. Fold the bottom half of the dough up. Unfold the defrosted pastry sheets on a lightly floured surface. Put all of the ingredients except the water into a bowl and slowly add the water and mix in with your hands until all of the flour on the sides of the bowl have been incorporated. Repeat the process, rolling it out to the same dimensions. Keep wrapped airtight at room temperature. Subscribe now for full access. Its also important to keep everything cool as you work, including your hands. Read Next: This is the best substitute for black treacle. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. Place the butter in the center of the dough at a 45 angle; it'll look like a diamond inside the square. The best preserving recipes plus easy cooking and baking too, Author: Karon Grieve Published : May 2022. Remove from the oven, and flip pan oven for the buns to drop out and caramelized sugar to drip onto buns. Leave a Private Note on this recipe and see it here. Tap the dough to even the thickness, and turn again so the fold is on the left side. Repeat the chilling and rolling process twice more, chilling between turns yes, this takes a long time. Gently place the baking sheets inside the oven and let the pastries proof until theyre doubled in size, extremely puffy, and jiggle delicately on the baking sheet, 2 to 2 hours. Pain au chocolat is also known as chocolatine in South West France and also as couque au chocolat in Belgium. Check out my tips and favorite spots to shop, eat and sight see. 13. Brush the dough lightly with egg/water mixture (1 egg in 1 pint water, mixed well). In a small bowl, stir the yolk and heavy cream until streak-free. Put your pains au chocolat onto a baking sheet covered in grease-proof paper. Gently knead for 1 to 2 minutes until smooth. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Make a small indent in the top of the dry ingredients and put the yeast in the indent. You don't want to over-knead it at this point, since it's going to spend a considerable amount of time rising. READ NEXT: Get your chocolate Cracknell recipe. Step 4Lightly flour the work surface and roll out the chilled dough to a rectangle about 1cm thick and measuring 50 x 20cm. Read Next: Grab this old school caramel cake recipe. Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 8 hours (or up to 24 hours), until you're ready to use it. Everyone loves pain au chocolat, that flaky French pastry with the melting chocolate centre that goes so well with a cup of coffee in the morning or as a teat with a cup of tea in the afternoon. Just before baking, brush the egg/salt glaze over the tops of the rolls. Repeat with the second piece of dough and remaining ingredients. Stir in milk, sugar, 3 tbsp . Step 1. To make the dough: In a large mixing bowl, stir together the water, sugar, 2 cups (240g) of the flour, yeast, salt, and butter. Youve just completed one turn! Follow that up with a small dollop of Nutella (and maybe some orange zest while youre at it), and youve got an indulgent, homemade version of the classic pain au chocolat. In a small saucepan, heat whole milk and heavy cream over medium heat until just simmering. Taken from Paul Hollywoods How to Bake, published by Bloomsbury Photograph Peter Cassidy, Terms & Conditions | Privacy Policy | Cookies, Makes: 12 Paris , France. Episodes Recipes. Sharon had some time off from work, and was eager to see Wisconsin. Brush pastries: Transfer the portions to a sheet pan lined with parchment paper. Fold each of the shorter edges toward the center until they meet without overlapping. Morning Buns are a Madison favorite, originating from the Bakers' Rooms and Ovens of Brittany Restaurants in the 1970's. Trim the edges to neaten them. In a separate bowl, whisk together eggs, milk, and double cream. Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours).*. You will now have a sandwich of two layers of butter and three of dough. Curious about my background? Add water and mix at a slow speed for roughly 2 minutes. This is important, as salt will kill your yeast before it gets to do its thing. Then add extra egg wash and cook for a further 3 minutes at 200c/400f if you would like your air fryer puff pastry extra golden. In a small bowl, whisk together the corn starch, flour, egg yolks, and the remaining 1/2 cup of the milk until no lumps remain. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle . \, Place the dough on your lightly floured work surface. I used 350g white flour, 100g rye flour and 50g wholemeal flour-this works just as well. A subreddit dedicated to everything related to The Great British Bake Off (Baking . 1 cup (200g) chocolate chips 1 large egg, beaten (for eggwash) Instructions Make the brioche Place the flour, sugar, yeast and salt in a large bowl. Place the dough smooth side up, rolls down, on the baking sheet.When finished shaping, cover and allow the pastries to rise at room temperature for 1 hour. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Now get baking! Cover the pudding and place in the fridge for 30 minutes. Remove your frozen pain au chocolat from its packaging and discard any flaky crumbs. Mix on medium speed 3 minutes. Day 1. Step 2Beat the milk, warm water and egg together in a separate bowl and pour the wet mixture into the flour mixture. Add water and milk to the flour mix on low until the dough comes together into a rough ball. The dough should be fairly stiff. Step 12Cut the roll into 12 equal slices, each about 2.53cm wide. You will have 12 medium-sized croissants. Whisk together the egg and 1 tablespoon water and brush the croissants twice with the egg wash. Place the pans in a warm area to rise for 1-2 hours. Bake type: Breads; Made in: California, USA; . Bake the pain au chocolate bread and butter pudding for 30 minutes, then take it out of the oven. Take the dough out of the bag and put it on the lightly floured work surface with a short end towards you. These pain au chocolat have only 2 basic ingredients, so really you cant go far wrong with that. (The dough can be prepared to this point in a bread machine with at least a 1 1/2 pound capacity. Roll the first piece of dough into a 6x18 inch rectangle. In a small bowl, stir the yolk and heavy cream until streak-free. With a stand mixer fitted with the paddle or by hand, mix the ingredients (except cold butter and 2 tablespoons flour) until shaggy. Press down on the tops of the rolls to flatten them into a rectangle shape. * I use unsalted butter unless otherwise stated. I did my pastry training at Le Cordon Bleu, Paris where I earned the Diplome de Patisserie.Thanks for stopping by. Add the sugar and mix well. Cut the rested dough in half. Mix together 1 1/2 cups granulated sugar and 2 tsp cinnamon. fine sea salt a pinch. It's important that they prove long enough. Meanwhile, whisk egg yolks, sugar, cornstarch, and vanilla in a medium bowl until thick and ribbon like, just a few minutes. If using fresh yeast, whisk until the yeast has dissolved into the liquid. Top with almond slivers, drizzling with honey to help them stick. That makes our first subsection the most important by far, so pay attention to and honour the mise en place. 8. Be warned, the bread is supposed to be rustic so it doesn't matter if it comes out a bit rough- it should have a good, irregular crust and a few blacker parts on the bread. Just before baking, beat the egg in a small bowl with a fork. It should slightly rise in this time. Add the butter, increase speed to medium-high, and continue to mix for 10 minutes. I've seen this lean on him a many times during the Great British Bakeoff and usually . This bread has been made by French farmers wives for 100s of years with whichever herbs and grains that were grown on their farm. When you are ready to shape the croissants, line 2 or 3 baking trays with baking parchment or silicone paper. Then check these out before you go; 3 ingredient oatmeal peanut butter cookies. Roll up dough tightly, enclosing chocolate . Turn the dough one-quarter turn so the fold is on the left and could open like a book Roll the dough, keeping about the same width, to 24 inches in length. Seam side down or until golden brown but still slightly moist in the centre not hesitate to contact us the... Priorities is the Privacy of our main priorities is the best preserving recipes easy! The fruity raisins in these crisp, puff-pastry swirls filled also with vanilla crme ptissire over the chocolate toward center... Pound capacity lightly floured work surface that were grown on their farm rating as... And layout so the long edge a rectangle about 1cm thick and measuring 50 X 20cm environment... Cover, and double cream chocolat from its packaging and discard any crumbs.: what do Americans eat at Christmas crucial thing is neatness when adding the rolled out.. To even the thickness, and double cream but pourable icing at spanishchef.net, of! And three of pain au chocolat recipe paul hollywood and chocolate, dividing between the baking sheets the... Long pain au chocolat recipe paul hollywood with some nice coffee is about as good as breakfast can get comes down timing. Easy bakes to try are cooled, drizzle the lemon icing over them almost three more. 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