Jennifer Garner’s Pain au Chocolat Recipe is an “Extra Cozy” Winter Breakfast
Jennifer Garner loves to cook for her children. And one of her favorite recipes is Rose Beranbaum’s Chocolate Chip Bread. During a December 2018 episode of her Pretend Cooking Show On IGTV, Garner explained the stages of decadent bread, describing it as an “extra cozy” treat his kids love to have before school during the winter months.
Jennifer Garner’s “Pretend Cooking Show” Explores Famous Chefs’ Recipes
Garner’s self-taught kitchen series on IGTV is a perfect showcase of his original personality. The mom of three shares her favorite recipes in the videos, which often include dishes from her friend Ina Garten.
Garten is not the only chef to A.k.a finished alum fangirls. The 48-year-old loves taking inspiration from Martha Stewart’s cookbooks, Zoe Nathan’s Blueberry Recipe Book, and that of Beranbaum The bread bible, from which she drew the recipe for chocolate chip bread.
“This time of year it’s very comfortable to send kids to school with something warm in their stomachs,” Garner wrote of the bread on Instagram. “My kids are very comfortable with the pain au chocolat from @realbakingwithrose. This recipe isn’t overly sweet and, with a nice drizzle of peanut butter, it’s just the right thing for my early-waking college kid.
If you are looking for a warm and cozy Christmas breakfast, here is everything you will need for this pain au chocolat:
- 3 tbsp plus 1/2 tbsp unsweetened cocoa powder
- 3 tablespoons of boiling water
- 1/2 tablespoon of pure vanilla extract
- 3 large eggs
- 1 1/2 cups cake flour, sifted
- 3/4 cup plus 2 tablespoons of sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon of salt
- 13 tbsp unsalted butter, softened
- 3 tablespoons mini chocolate chips or sweet and sour chocolate (chopped)
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How to Make Jennifer Garner’s Favorite Chocolate Chip Bread Recipe
Garner was in her kitchen at 5:30 a.m. making this bread for herself and Ben Affleck’s three children, Violet, Seraphina and Samuel. She noted that she usually likes having her ingredients prepared and ready the night before so she can get started right away the next morning.
To start, preheat the oven to 350 degrees. While preheating, whisk cocoa and boiling water until smooth, then cool to room temperature. Then gently fold in the vanilla and eggs.
In the bowl of your blender, combine the baking powder, sugar and salt, then mix over low heat for 30 seconds. Then add half of your chocolate paste and the butter, then mix until the dry ingredients are moistened.
Then increase the mixing speed to medium-high and beat for 1 minute to help aerate and build the structure of the bread. Scrape the sides of the bowl, then, in two batches, add the rest of your chocolate batter, beating 20 seconds after each batch. Scrape down sides of bowl again and stir in chocolate / chopped chocolate chips.
Now is the time to place your dough in the prepared bread pan. Once transferred, smooth the top with a spatula and you are ready to put the bread in the oven. Bake for 50 minutes to 1 hour. Insert a thermometer (Garner uses an instant reading) in the center of the bun to check the temperature. It is done when it reaches 200 degrees Fahrenheit. The bread will start to shrink from the sides of the pan after it comes out of the oven. It’s normal.
Let the bread cool for 10 minutes on a rack, then loosen the sides of the bread and invert it on an oiled rack. Then turn it over so it’s upside down and let it cool completely. Slice each slice with a slice of peanut butter and you’ve got a decadent chocolate breakfast, perfect for Christmas morning.