Sweet Saturday: Pétit Pain Au Chocolat

My Life in France  by Julia Child is currently on my bedside table, and I'm savouring every word.  Admittedly this is my first real read of hers, and  I'm blushing as I write this, but I've never made one of her recipes, and I've only seen a few clips of her TV show.  This is shameful, and something I must remedy ASAP.  Of course I read Julie and Julia, and saw the movie too; not sure if I fell in love more with Meryl Streep or Julia Child.    My favourite scene in the movie takes place at one of their dinner parties and Paul is toasting her, saying she's the "butter to his bread, the breath to his life."  So. Lovely.  

 

Seems like I've been drawn to all things French lately.....A few nights ago I watched Coco Avant Chanel, starring the absolutely gorgeous Audrey Tatou, whom you may recall was in one of my favourite movies, Amelie.  Coco was wonderful as well - full of fashion and glorious Parisian panorama.  Who knew Chanel was such a social rebel?

I've never been to France.  Heck I've never even been to Europe, which is a travesty in itself.  What sort of self-respecting food lover can write about and live food like I do, and yet has not seen Le Tour Eiffel? A trip is slowly being plotted in the back of my mind:  a hiking tour perhaps; through lavender fields even better.  Stops along the way for dining with the locals, and sipping extraordinary wine.  Then stationing myself in Paris of course.... cafe au lait and croissants on the riverbank; museums and markets; eating until I can eat no more.  "France before Forty" is slowly becoming my mantra.  Who wants to come along?

Being inspired by France and all of its loveliness, I decided to simulate something here, that I know I will love there:  Pain au Chocolat.  This recipe has been hiding out in a binder of mine for years, and I don't know why I haven't made it sooner.  Nothing could be simpler or more lavish on a brunch table; or boxed up with a pretty bow and brought with you to someone else's brunch table.  Easily prepped the night before, and a quick bake in the morning - Voila!  Melted dark chocolate mingles with the buttery layers of puff pastry in a heavenly poem* that is sure to send you pining for France.

Pétit Pain Au Chocolat

2 sheets puff pastry (one 17.3 ounce package), thawed, each sheet cut into 12 squares. Or if you are unable to find the sheet kind, roll out each half until 1/8 inch thick, and cut into squares.  (The sheet size I used was approximately 13"x 17" and I cut 12 squares out of that.  If you can't find that big a size, just roll out what you can, and make the squares accordingly.
1 large egg, beaten, with a bit of water
4 100g. bars bittersweet or milk chocolate.  Each bar cut into six 2x1" pieces, about.  Mine sort of just cracked and I dished it out accordingly. 
Coarse sugar

Line 2 baking sheets with parchment pater.  Brush each puff pastry square with the egg wash.  Place 1 chocolate piece on edge of pastry square.  Roll up dough tightly, enclosing chocolate.  Repeat with remaining chocolate and pastry.  Place seam side down on the bake sheet.   (Can be make one day ahead.  Cover with plastic wrap and refrigerate.)  Preheat oven to 400*F.  Brush tops of pastry rolls with the egg glaze.  Sprinkle with coarse sugar (or regular).  Bake until pastries are golden brown, about 20-22 minutes.  Serve warm or at room temp.   Makes 24 irresistible bundles. 

* Julia Child once described some sole as if it were a  "poem".  Seemed appropriate here as well. 

Sweet Saturday: Dark Chocolate Pastries with Dried Fruit and Nuts

I was rummaging around in my little green kitchen's pantry (really just an IKEA piece with a butcher block counter and two big cupboards) to see what sort of hidden gems are lingering.  I'm guilty of buying groceries and sort of tossing them in, not really placing them nicely.  I know.  I can be lazy.  But the good thing is once in awhile when I'm looking for something specific I'll find something accidental, and that's when the magic happens.  So I was looking specifically for cans of crushed tomatoes, and I accidentally found this block of gorgeous Green &Black's dark chocolate.  I adore Green & Black's. It's organic and fair trade, and you can get it at London Drugs.  (Try the bars with candied ginger and orange spice bits too.)  But back to this bar of dark.   I never did find the tomatoes, but there was also a small package of dried cranberries and I always have some almonds somewhere, and I thought hmmmmm.  What shall this be?  Looked in the fridge and there was still some phyllo pastry left from my Oscar Appetizers.  I could have just been boring and eaten the chocolate like that, but I wanted a little drama with my chocolate, so I thought, why not wrap this whole concoction in phyllo and see what happens?  

Glory be!  The layers were buttery and the chocolate oozy and warm, perfect with the tang of the cranberries and the crunch of the nuts.  Next time I would use more nuts, and I think I'll specifically buy dried cherries just for this.  Dried cran are ok, but dried cherries are on a whole other level of deliciousness.  I might switch up the nuts too - pecans would be perfect. With toffee chips! The whole deal took about 35 minutes start to finish.  Seriously.  This is some quick pastry makin'.

Dark Chocolate Pastries with Dried Fruit and Nuts

4 sheets of phyllo pastry
6 Tbsp of melted butter
1/2 cup dark chocolate (good quality), chopped
1/2 cup nuts, chopped, slightly toasted (almonds or pecans, or walnuts.  your choice)
1/4 cup (or a bit more) dried cranberries, or cherries.   

Preheat oven to 350*F
Line a bake sheet with parchment. 
In a bowl, combine the chopped chocolate, nuts and fruit. 
Lay one sheet of phyllo out on counter.  Keep remaining sheets covered with a damp cloth. 
Brush butter over the phyllo.  Repeat with remaining 3 sheets.

Sprinkle the chocolate mixture lengthwise down the phyllo, leaving a one inch border on the 3 sides.  Roll, starting from the edge closest to you, tucking in the sides.  Roll tightly.  Place on the bake sheet and brush with more butter.  Bake for 15-17 minutes until golden brown. When completely cooled, slice on the diagonal.  Makes about 18 pastries.  Best served, (and eaten!) the day of, but that shouldn't be a problem.