Oct 18, 2019 Last Updated 6:31 AM, Nov 9, 2017

Fried Pain au Chocolat with Cherry Compote and Mascarpone Ice Cream

Julie Jangali's Fried Pain au Chocolat with Cherry Compote and Mascarpone Ice Cream. Photo by Lauren Wemischner.

Pain au chocolat, mascarpone ice cream and fresh cherry compote by Julie Jangali of Montage Hotel in Beverly Hills, CA.


Yield: 10 servings

Pain au Chocolat:

  • 0.35 oz/10 g yeast
  • 4 oz/112 g water, at 115°F
  • 4.2 oz/120 g milk
  • 2.6 oz/75 g granulated sugar
  • 1.5 oz/42 g unsalted butter, melted
  • 0.3 oz/8 g powdered milk
  • 0.6 oz/17 g kosher salt
  • 19.75 oz/560 g all-purpose flour
  • 13 oz/368 g unsalted butter, cold
  • 20 chocolate batons
  • Egg wash

1. Stir the yeast and water together in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes.

2. Stir in the milk, sugar, melted butter, powdered milk, and salt; add flour. Mix on medium speed until a stiff dough forms, about 5 minutes. Transfer to a work surface and form into a thick square; wrap in plastic wrap and refrigerate for 2 hours.

3. Place the cold butter on a sheet of plastic wrap; cover with another sheet. Using a rolling pin, pound and shape butter into a 6″ square that is ½″ thick; set aside.

4. Using a rolling pin, roll the dough into a 16″ square on a lightly floured work surface. Unwrap the butter square and place it on the dough so its corners line up with the middle point of each side of dough square; fold dough corners over butter so they meet in the center. Roll dough into a 12″ x 9″ rectangle, and then tri-fold dough like a letter. Roll the dough into a 12″ x 9″ rectangle and repeat folding. Wrap in plastic wrap; chill for 30 minutes.

5. Repeat rolling and folding dough twice more; chill for 1 hour.

6. Roll the dough out to a rectangle about 19” by 9”. Turn the dough so a long side is facing you and trim it to a rectangle 17 1/2” by 8”. Cut the dough lengthwise in half, then cut each half into five 4” by 3 1/2” rectangles. Set a chocolate baton up from the bottom of each rectangle. Turn the bottom edge up and over to cover the baton. Set a second baking stick next to the folded dough. Brush the top of the dough with egg wash, roll the dough over the second stick, and continue to roll, finishing with the seam on the bottom. Egg wash. Proof for 2 hours.

7. Seal the ends so that the melted chocolate does not melt out from the sides when you fry at a temperature between 375º-400º F for 5-8 minutes, or until golden brown.

Mascarpone Ice Cream:

  • 17 oz/480 g heavy cream, divided
  • 8.6 oz/245 g whole milk
  • 3.38 oz/96 g granulated sugar
  • 0.6 oz/17 g salt
  • 0.7 oz/22 g egg yolks
  • 8 oz/227 g mascarpone

1. In a medium saucepan, mix half of the cream with the milk, sugar, and salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves, about 3 to 4 minutes.

2. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cream into the inner bowl. Set a fine strainer on top. Whisk the egg yolks in a medium bowl. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Cool the custard to below 70°F by stirring it over the ice bath. Stir the mascarpone into the cooled custard. Refrigerate the custard until completely chilled, at least 4 hours.

3. Process the custard in an ice cream machine according to the manufacturer’s instructions.Transfer the just-churned ice cream to an airtight container, and freeze for at least 4 hours or up to 2 weeks.

Fresh Cherry Compote:

  • 8.1 oz/230 g cherry cider or berry juice
  • 4.2 oz/120 g fresh cherries, pitted, halved
  • 2.25 oz/64 g granulated sugar
  • 1 oz/28 g brandy
  • 0.09 oz/2.7 g cornstarch

1. Bring juice to simmer. Mix in cherries and sugar. Simmer until cherries soften, about 2 minutes.

2. Mix brandy and cornstarch in bowl to blend. Slowly stir into cherry mixture. Cook over medium heat until mixture boils and thickens, about 1 minute. Cool. Cover; chill until cold.


Immediately after frying, cut each pain au chocolat in half. Place into a bowl, and garnish with the cherry compote and a scoop of ice cream. Serve immediately.


Click here to read more about this and related recipes in the article "Fried and True."

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