Petit Pain Au Chocolat
Indulge in the classic French artistry of baking with this Petit Pain Au Chocolat recipe, a delectable treat featuring buttery, flaky croissant dough wrapped around rich dark chocolate. Perfect for breakfast or an afternoon treat, these pastries combine the delicate layers of laminated dough and the luxurious decadence of melted chocolate. Though the process involves multiple folding and chilling steps to create the signature light and airy texture, the result is well worth the effort. Best served warm, these golden-brown delights are an irresistible combination of crisp, tender pastry and velvety chocolate. Whether you're recreating your favorite Parisian bakery experience or impressing guests with an authentic treat, this recipe is a must-try for pastry lovers.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 50 grams Unsalted butter (cold, diced for dough)
- 275 milliliters Whole milk
- 10 grams Active dry yeast
- 250 grams Unsalted butter (cold, for laminating)
- 200 grams Dark chocolate (cut into sticks or bars)
- 1 Egg
- 15 milliliters Water
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. Add the diced cold butter and mix with your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs.
Warm the milk until lukewarm, then dissolve the yeast in the milk. Let it sit for 10 minutes until foamy.
Pour the milk and yeast mixture into the flour mixture. Mix until the dough comes together, then knead for 5-7 minutes until smooth. Cover the dough with plastic wrap and let it chill in the refrigerator for 1 hour.
Meanwhile, shape the laminating butter into a flat rectangle (roughly 15x20 cm) by placing it between two sheets of parchment paper and rolling it out. Chill in the refrigerator until firm but pliable.
Roll the chilled dough into a large rectangle (about 30x40 cm) on a lightly floured surface. Place the butter block in the center of the dough. Fold the dough over the butter like an envelope, completely enclosing it.
Roll the envelope out gently into a long rectangle (about 20x60 cm). Perform a single fold by folding one-third of the dough into the center, then overlap the other third on top (like folding a letter). Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process (as described in the previous step) two more times, chilling the dough for 30 minutes between each fold. After the final fold, refrigerate the dough for at least 2 hours or overnight.
After resting, roll the dough out into a large rectangle (about 25x50 cm). With a sharp knife or pizza cutter, divide the dough into 12 equal rectangles.
Place a piece of chocolate near one end of each dough rectangle. Roll the dough around the chocolate tightly and place seam-side down on a parchment-lined baking sheet. Repeat for all pieces.
Cover the baking sheets loosely with plastic wrap or a clean kitchen towel. Let the pastries proof at room temperature for 1-2 hours until slightly puffy.
Preheat the oven to 200°C (400°F). Beat the egg with the water to make an egg wash, then brush the tops of the pastries lightly.
Bake in the preheated oven for 15-20 minutes or until golden brown and flaky. Allow to cool slightly before serving warm or at room temperature.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 9.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 187 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.
