egalite and the boulangerie of via Melzo 22 a Milan, born in 2018 from the desire to bring a high quality French bakery model to the city. Today Égalité expands its services with “ISgalitécheztoi”, Home delivery to receive at home, in total safety, some of its most loved products, such as Croissant is Pain Au Chocolat.

It starts with bread, available in 6 types and in 5 types of baguette, Toviennoisery, With croissants, pain au chocolate, Madeleine And much more. There is no shortage of savory specialties, such asquicheIn three variants: the classic Lorraine (with bacon), Poireaux (with leeks) and Chèvre tomates (with goat cheese and tomatoes). For more information on home delivery, visit the official website.

If instead you want to try your hand at preparing French desserts, try the recipe of Égalité to churn out Pain Au Chocolat made in a workmanlike manner.

Égalité's pain au chocolat recipe

Ingredients (for 16 pain au chocolat)

500 g of 00 flour
25 g of fresh yeast
10 g of salt
50 g of sugar
125 ml of milk
125 ml of water
300 g of butter
1 yolk (to be brushed for browning)
32 chocolate sticks

Method

Combine type 00 flour, yeast, sugar, milk, salt and water in a large bowl. Knead the dough until a homogeneous mixture is obtained. Once finished, leave to rest in a pan, wrapped in a nylon sheet for about 12-18 hours.

The next day, divide the dough into a series of loaves and proceed with the spreading, encasing the butter inside (this should be about 30% of the weight of the portion of the dough you are working on).

When closing, be careful not to overlap the two ends of the dough and to press the surface of the dough to seal the butter well inside.

Gently roll out the dough (so as not to break it and not let the butter come out) up to a thickness of about 5 mm and make a 4 fold. Resume the dough, roll it out to obtain a thickness of 5 mm again and make a further fold to 3. Put in the fridge for 30 minutes.

At this point you can roll out the dough again to obtain the pain au chocalat. Cut some rectangles of dough, inside which you will place 2 chocolate sticks. Roll them up and leave to rise for 2 hours.

Finally, gently brush the surface with an egg yolk and bake at 170 ° for about 17 minutes.

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