Pain Au Lait with Espresso Cardamom Chocolate
Indulge in the delicate elegance of this Pain Au Lait with Espresso Cardamom Chocolate, a recipe that combines pillowy soft milk bread with a luxurious chocolate filling infused with bold espresso and fragrant cardamom. Perfectly golden and brushed with a silky egg wash, these rolls are as visually stunning as they are delicious. The dough is simple to make yet achieves bakery-level softness thanks to a careful rise and the richness of butter and milk. Tucked inside each bun is a velvety filling made by melting dark chocolate with heavy cream, aromatic ground cardamom, and espresso powder, offering an irresistibly sophisticated flavor profile. Whether served as a decadent breakfast treat, a refined brunch centerpiece, or a comforting afternoon snack, these filled rolls are guaranteed to impress. Tender, aromatic, and with just the right hint of sweetness, this recipe is your gateway to artisanal baking at home.
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Recipe Information
Ingredients
- 250 ml Whole milk
- 7 g Active dry yeast
- 50 g Granulated sugar
- 400 g All-purpose flour
- 5 g Salt
- 50 g Unsalted butter (softened)
- 2 large Eggs
- 100 g Dark chocolate
- 5 g Espresso powder
- 2 g Ground cardamom
- 50 ml Heavy cream
- 1 large Egg (for egg wash)
- 5 ml Water (for egg wash)
Instructions
Warm the milk to about 35°C (95°F). Stir in the active dry yeast and 1 tablespoon of the sugar. Let it sit for 5 minutes until frothy.
In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, one egg, and the softened butter. Mix until a soft dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for 1.5 hours, or until doubled in size.
While the dough is proofing, prepare the filling. In a small saucepan, heat the heavy cream until just steaming. Add the dark chocolate, espresso powder, and cardamom. Stir until the chocolate is melted and smooth. Let it cool to room temperature.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball, then flatten into a small oval disc.
Place a teaspoon of the espresso cardamom chocolate filling in the center of each disc. Fold the dough over the filling, pinching the edges to seal, and then shape into an oval.
Place the shaped rolls on a baking sheet lined with parchment paper. Cover loosely with a towel and let them rise for another 30 minutes.
Preheat the oven to 180°C (350°F). In a small bowl, whisk together the remaining egg and water to make an egg wash.
Brush the risen rolls lightly with the egg wash. Bake for 18-20 minutes, or until golden brown.
Let the Pain Au Lait cool on a wire rack for 10 minutes before serving. Enjoy them warm with the luscious espresso cardamom chocolate inside!
Nutrition Facts
Calories |
3125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 2321 mg | 101% | |
| Total Carbohydrate | 434.6 g | 158% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 113.7 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 540 mg | 42% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 1902 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
