Gluten-Free Pain au Chocolat
Indulge in the buttery, flaky decadence of Gluten-Free Pain au Chocolat, a delightful twist on the classic French pastry designed for gluten-sensitive food lovers. This recipe combines the art of creating tender gluten-free dough with layers of rich dark chocolate, ensuring every bite is a heavenly balance of texture and flavor. Perfect for weekend brunches or elegant dessert spreads, these pastries feature a velvety dough enriched with xanthan gum and chilled butter, rolled expertly around chocolate bars for a luxurious melt-in-your-mouth experience. With golden perfection achieved through a glossy egg wash, these baked wonders are proof that gluten-free baking can be both indulgent and rewarding. Ready in just 3 hours, this recipe yields eight irresistible servings that will elevate your culinary game and delight your guests.
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Recipe Information
Ingredients
- 350 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 50 grams Sugar
- 300 grams Unsalted butter (chilled and cubed)
- 200 milliliters Whole milk
- 1 tablespoon Instant yeast
- 1 unit Egg
- 200 grams Dark chocolate bars
- 1 unit Egg yolk (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large bowl, combine the gluten-free all-purpose flour, xanthan gum, salt, and sugar.
Add the chilled and cubed butter to the dry mixture and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small saucepan, gently warm the milk until lukewarm. Remove from heat and add the instant yeast, stirring to dissolve completely.
Add the yeast mixture and the egg to the dry ingredients, stirring until a sticky dough forms.
Place the dough on a piece of parchment paper and shape it into a rectangle about 20x30 cm (8x12 in). Wrap it in the parchment and refrigerate for at least 1 hour.
Roll out the refrigerated dough between two pieces of parchment paper to a large rectangle, approximately 60x25 cm (24x10 in).
Lay the chocolate bars evenly along one shorter edge of the dough, leaving a small border around the chocolate.
Fold the dough over the chocolate, starting from the edge with the chocolate, tucking in the edges and rolling until the dough is fully wrapped around the chocolate with a few layers of dough architecture.
Cut the rolled dough into 8 equal pieces and place them seam side down on a baking sheet lined with parchment paper.
Cover the pastries with a clean kitchen towel and let them proof in a warm place for about 1 hour or until they have slightly risen.
Preheat the oven to 200°C (390°F). Meanwhile, mix the egg yolk and water for the egg wash.
Brush the tops of the pastries with the egg wash, ensuring an even and light coating.
Bake the pastries in the preheated oven for 20 to 25 minutes or until golden brown and flaky.
Allow to cool on a wire rack for a few minutes before serving warm.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 19.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 210 mg | 4% | |
*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.
