Pain au Chocolat
Indulge in the classic French delight of Pain au Chocolat, a buttery, flaky pastry filled with rich, melted dark chocolate. This recipe combines the art of laminated dough with simple pantry staples like flour, sugar, and cold butter, resulting in perfectly crisp layers and a golden, glossy finish. The process involves careful folding and chilling to achieve a tender texture that’s irresistibly light and airy. Each pain au chocolat is rolled around decadent chocolate batons, creating a luxurious treat that pairs beautifully with morning coffee or afternoon tea. Ideal for special occasions or elevating your breakfast spread, this recipe invites you to master a bakery-level creation right in your own kitchen. Perfect keywords: Pain au Chocolat recipe, homemade croissants, French pastries, chocolate-filled pastries, breakfast ideas.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 130 grams unsalted butter (cold, cubed)
- 30 grams granulated sugar
- 5 grams salt
- 7 grams instant yeast
- 125 ml whole milk
- 100 grams dark chocolate (chopped or chocolate batons)
- 1 whole egg (beaten, for egg wash)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Stir to mix the dry ingredients evenly.
Slowly add the cold, cubed butter to the dry ingredients, and using a pastry cutter or your fingers, work the butter into the flour until you have pea-sized pieces throughout.
Warm the milk to room temperature, then pour it into the flour and butter mixture. Use a spatula to gently combine the ingredients until a dough starts to form.
Transfer the dough onto a lightly floured surface and gently knead it into a smooth ball. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax.
After 30 minutes, roll out the dough on a floured surface into a rectangle, approximately 20x30 cm.
Fold the dough into thirds (like a letter), then rotate it 90 degrees. Roll out again into a rectangle and fold into thirds once more. Repeat the rolling and folding process one more time.
Wrap the dough in plastic and chill in the refrigerator for at least 2 hours, or overnight for best results.
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Roll out the chilled dough into a rectangle, about 25x30 cm. Cut the dough into 8 equal rectangles.
Place chocolate pieces (chopped or batons) at one end of each rectangle and roll the dough around the chocolate.
Place the rolled pastries on the prepared baking tray, with the seam side down. Leave space between them as they will expand during baking.
Brush each pastry with the beaten egg to give them a glossy finish.
Bake in the preheated oven for 15 minutes, or until they are golden brown and fully puffed.
Remove from the oven and let them cool on a wire rack for a few minutes before serving.
Enjoy your freshly baked pain au chocolat with a cup of coffee or tea.
Nutrition Facts
Calories |
5442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.6 g | 405% | |
| Saturated Fat | 194.1 g | 970% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 4197 mg | 182% | |
| Total Carbohydrate | 569.9 g | 207% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 159.9 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 596 mg | 46% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 2380 mg | 51% | |
*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.
