Pain Au Chocolate
Indulge in the buttery flakiness and rich chocolate decadence of homemade Pain au Chocolat—a classic French pastry that’s as delightful to make as it is to eat. This recipe combines layers of tender, golden croissant dough with a luscious surprise of dark chocolate batons melted inside. The meticulous lamination process, which involves folding and chilling dough with a generous layer of butter, creates the signature flaky texture that's perfect for breakfast or dessert. With just a few simple ingredients like all-purpose flour, whole milk, and unsalted butter, you’ll master the art of French baking in your own kitchen. Serve these freshly baked delights warm, and pair them with coffee or tea for an authentic Parisian moment. Perfect for sharing or savoring solo, Pain au Chocolat is your ticket to bakery-quality indulgence at home.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 300 milliliters Whole milk
- 50 grams Unsalted butter (cold, cubed)
- 250 grams Unsalted butter (for laminating dough)
- 10 grams Active dry yeast
- 200 grams Dark chocolate batons or bars
- 1 piece Egg (for egg wash)
- 15 milliliters Water (for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Warm the milk to about 37°C (just warm to the touch) and dissolve the active dry yeast. Let it sit for 5-10 minutes until frothy.
Add the yeast mixture and cubed cold butter (50g) into the dry ingredients. Mix until a rough dough forms. Do not overwork the dough; it should just come together.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
While the dough is chilling, prepare the laminating butter by placing the 250g of butter between two sheets of parchment paper. Flatten it into a 15 cm square using a rolling pin. Refrigerate until firm but pliable.
Roll out the chilled dough on a lightly floured surface to form a rectangle roughly 30x20 cm. Place the butter square in the center of the dough, aligning it so the corners of the butter square point to the middle of each side of the dough rectangle.
Fold each corner of the dough over the butter, fully encasing it. Roll the dough out gently into a rectangle about 50x20 cm.
Perform the first letter fold: Fold one third of the dough over the middle, then fold the other third over the top, like folding a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between folds.
After the final fold, roll the dough to a 30x40 cm rectangle. Cut the dough into 12 equal rectangles (approximately 10x8 cm each).
Place a piece of chocolate baton or bar on the short edge of each rectangle. Roll tightly to enclose the chocolate.
Place the rolled pastries seam-side down on a baking sheet lined with parchment paper, leaving enough space for them to expand. Cover loosely with plastic wrap and let proof at room temperature for 1-2 hours, or until doubled in size.
Preheat the oven to 190°C (375°F).
Prepare an egg wash by beating together the egg and water. Brush the proofed pastries lightly with the egg wash.
Bake for 15-20 minutes, or until golden brown and puffed.
Allow the Pain Au Chocolat to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
5584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.7 g | 421% | |
| Saturated Fat | 202.9 g | 1014% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 4151 mg | 180% | |
| Total Carbohydrate | 585.8 g | 213% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 157.4 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 618 mg | 48% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 2158 mg | 46% | |
*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.
