High Protein Pain au Chocolat
Indulge in the perfect balance of decadence and nutrition with this High Protein Pain au Chocolat recipe, a protein-packed twist on the classic French pastry. Made with a blend of all-purpose flour and protein powder, these flaky, buttery croissants are layered with rich dark chocolate for the ultimate wholesome treat. The recipe's step-by-step lamination process ensures perfectly crisp and airy layers, while a warm, gooey chocolate center adds irresistible decadence. Ideal for a protein-rich breakfast or a post-workout snack, this homemade pastry is a delicious way to boost your energy and satisfy sweet cravings. With tips on achieving bakery-worthy results at home, this recipe transforms a traditional favorite into a guilt-free delight!
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Recipe Information
Ingredients
- 320 grams All-purpose flour
- 80 grams Protein powder (unflavored or vanilla)
- 40 grams Sugar
- 8 grams Salt
- 7 grams Active dry yeast
- 250 ml Warm milk (around 37°C)
- 250 grams Butter (cold and unsalted)
- 1 large Egg
- 120 grams Dark chocolate sticks or bars
- 1 large Egg (for egg wash)
- 15 ml Water
Instructions
In a large bowl, combine the flour, protein powder, sugar, and salt.
Dissolve the yeast in the warm milk and let it sit for 5 minutes or until it begins to froth.
Mix the milk and yeast mixture into the dry ingredients until a dough starts to form. Knead it on a floured surface for about 5-10 minutes until smooth.
Wrap the dough in cling film and refrigerate it for at least an hour.
On a floured surface, roll out the cold butter between two sheets of parchment paper into a rectangle about 1/2 inch thick. Chill again while rolling the dough.
Roll the refrigerated dough into a rectangle twice the size of the butter block. Place the butter on one half of the dough and fold the dough over to cover the butter, pressing the edges to seal.
Roll the dough into a long rectangle, then fold it into thirds like a letter. Wrap and chill for 30 minutes.
Repeat the rolling and folding process twice more, chilling for 30 minutes between each turn.
After the final chill, roll the dough into a large rectangle about 1/4 inch thick.
Cut the dough into 8 rectangles. Place a piece of chocolate on one end of each rectangle and roll the dough around the chocolate to form a log.
Place the pain au chocolat seam-side down on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them proof at room temperature until doubled in size, about 1-2 hours.
Preheat your oven to 220°C (430°F).
Make the egg wash by beating 1 egg with 15 ml of water and brush it over the pastries.
Bake for 15-20 minutes or until golden brown and puffed.
Let cool slightly before serving warm. Enjoy your high-protein treat!
Nutrition Facts
Calories |
4388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.7 g | 341% | |
| Saturated Fat | 161.1 g | 806% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 378.0 g | 137% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 110.8 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 802 mg | 62% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2064 mg | 44% | |
*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.
