Pain de Cacao: Rich Chocolate & Custard Filled Sourdough Bread
Pain de Cacao: Rich Chocolate & Custard Filled Sourdough Bread
The Art of Waiting: Crafting Healthy Sourdough ‘Pain de Cacao’
Summer heat may be intense, but time marches on! When staying indoors due to circumstances, it’s the perfect opportunity to bake healthy sourdough bread. Did you know that the warmth of summer actually aids in dough fermentation? Embrace the heat and let it help you create this delightful Pain de Cacao. The process might require patience, but the reward is a wonderfully aromatic and delicious homemade bread.
Dough Ingredients- 1 large egg
- 150ml lukewarm water (approx. 35-40°C or 95-104°F)
- 8g instant dry yeast
- 80g granulated sugar
- 350g bread flour
- 10g unsweetened cocoa powder
Custard Cream Ingredients- 180g custard powder
- 400ml milk
- 180g custard powder
- 400ml milk
Cooking Instructions
Step 1
In a small bowl, combine the lukewarm water and instant dry yeast. Stir gently and let it sit for about 5 minutes until foamy. This step ensures the yeast is active and ready to work its magic.
Step 2
In the bowl of a stand mixer (or a large mixing bowl), add the bread flour, granulated sugar, and unsweetened cocoa powder. Whisk them together briefly to ensure they are evenly distributed.
Step 3
Pour the activated yeast mixture and the egg into the bowl with the dry ingredients. This is where the dough begins to form.
Step 4
Using the dough hook attachment, mix on low speed for about 10-15 minutes until a smooth, elastic dough forms. If mixing by hand, combine the ingredients in a bowl, then transfer to a lightly floured surface and knead for 15-20 minutes. The dough should be soft and elastic, not sticky. Alternatively, you can use the dough cycle on your bread machine.
Step 5
Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 50 minutes, or until doubled in size. This is the first fermentation. A spot like a sunny windowsill or a slightly warm oven (turned off) works well. You can set a timer to keep track!
Step 6
Once the dough has doubled, gently punch it down to release the air. Divide the dough into 70g portions and shape them into small balls. Cover with plastic wrap and let them rest for 10 minutes. This short rest, called the bench rest, makes the dough easier to shape.
Step 7
Place the rested dough balls on parchment paper to prevent sticking. Also, prepare about 1 cup of chopped walnuts (or walnut pieces) to coat the outside of the bread.
Step 8
Flatten each dough ball into a disc. Spoon about 1-2 tablespoons of the prepared custard cream into the center. Carefully gather the edges of the dough together and pinch to seal, enclosing the filling. For the custard cream, you can easily use a store-bought powder mix: whisk 180g of custard powder with 400ml of milk, cook until thickened, then cool. Place the sealed dough into individual tart molds or muffin liners.
Step 9
Lightly brush the surface of the shaped buns with water, then gently press them into the chopped walnuts to coat. Cover the buns again and let them undergo a second rise (proofing) for 40 minutes, or until puffy. Sourdough bread requires patience, but the developing flavors are worth it! Once they’ve visibly puffed up, they’re ready for the oven.
Step 10
Bake in a preheated oven at 170°C (340°F) for 15 minutes. The bread will puff up beautifully in the oven and develop a lovely golden-brown crust. Adjust baking time and temperature according to your oven’s performance.
Step 11
The freshly baked Pain de Cacao boasts a beautiful deep color from the cocoa and an inviting aroma. The crispy walnut coating adds to its appetizing appearance.
Step 12
Slice into one to reveal the soft, moist interior filled with luscious custard cream. Your delicious, slightly sweet chocolate bread is ready to be enjoyed!
