Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup chopped pistachios
Special Equipment Needed:
- 8-inch round cake pan
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 350°F and line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, whisk together the melted butter, sugar, milk, eggs, and vanilla extract until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the white chocolate chips and pistachios.
6. Transfer the dough to the prepared cake pan and spread evenly.
7. Bake for 25-30 minutes, or until golden brown.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 350
Fat: 19g
Carbohydrates: 39g
Protein: 6g
Substitutions for Ingredients
- For the all-purpose flour, you can use whole wheat flour or a gluten-free flour blend.
- For the butter, you can use coconut oil or vegan butter.
- For the sugar, you can use coconut sugar or maple syrup.
- For the milk, you can use almond milk or oat milk.
- For the white chocolate chips, you can use dark chocolate chips or chopped nuts.
Variations:
- For a different flavor, you can add 1/2 teaspoon of ground cinnamon or 1/4 teaspoon of ground nutmeg.
- For a different texture, you can add 1/2 cup of dried fruit or 1/2 cup of shredded coconut.
Tips and Tricks:
- Make sure the butter is completely cooled before adding it to the wet ingredients.
- Make sure the dough is evenly spread in the cake pan before baking.
- Let the pain au chocolat cool completely before cutting into slices.
Storage Instructions:
The pain au chocolat can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The pain au chocolat can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve the pain au chocolat with a dollop of whipped cream or a scoop of ice cream.
- Sprinkle with powdered sugar or chopped nuts for a decorative touch.
Garnishes:
- Powdered sugar
- Chopped nuts
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit
- Yogurt
- Granola
Troubleshooting Advice:
- If the pain au chocolat is too dry, add a tablespoon of milk to the dough.
- If the pain au chocolat is too wet, add a tablespoon of flour to the dough.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure the butter is completely cooled before adding it to the wet ingredients.
- Make sure the pain au chocolat is completely cooled before cutting into slices.
Food History:
Pain au chocolat is a French pastry that is believed to have originated in the 19th century. It is a type of croissant filled with chocolate and is a popular breakfast and dessert item.
Flavor Profiles:
The pain au chocolat has a sweet and buttery flavor with hints of chocolate and pistachio.
Serving Suggestions:
- Serve the pain au chocolat with a dollop of whipped cream or a scoop of ice cream.
- Sprinkle with powdered sugar or chopped nuts for a decorative touch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: French
Taste: Rich, Sweet, Nutty, Chocolatey