Petits Pains Au Chocolat
Indulge in the irresistible flakiness of homemade Petits Pains au Chocolat, the quintessential French breakfast pastry that’s as luxurious as it is satisfying. Crafted with buttery, golden layers of laminated dough and filled with rich, melty dark chocolate, this recipe brings the artistry of a Parisian patisserie right into your kitchen. Perfectly crisp on the outside and decadently soft inside, these pastries are an impressive labor of love that’s worth every step, from creating silky folds of dough to achieving that iconic chocolate-filled roll. With a hint of sweetness and a glossy egg-washed finish, Petits Pains au Chocolat are ideal for brunch menus, a gourmet snack, or a decadent day-starter with your favorite coffee or tea. Whether served warm or at room temperature, this recipe guarantees freshly baked perfection that will leave your family and friends craving more. Keywords: buttery French pastry, homemade croissant dough, dark chocolate filling, breakfast treat, flaky pastry recipe.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 50 grams Granulated sugar
- 8 grams Salt
- 10 grams Instant yeast
- 180 milliliters Whole milk
- 40 grams Unsalted butter (softened)
- 250 grams Unsalted butter (cold, for laminating)
- 200 grams Dark chocolate bars or chips
- 1 Egg (for egg wash)
- 15 milliliters Water (for egg wash)
Instructions
In a large bowl, combine the flour, sugar, salt, and instant yeast.
Warm the milk until it is slightly warm to the touch (not hot), then add it to the dry ingredients along with the softened butter.
Mix until a dough forms, then knead for about 8-10 minutes until smooth and elastic.
Cover the dough and let it rest in the refrigerator for at least 1 hour.
Place the cold butter for laminating between two sheets of parchment paper, then roll it into a flat rectangle about 1 cm thick. Chill it in the refrigerator until firm.
On a lightly floured surface, roll the dough into a rectangle slightly larger than the butter sheet. Place the chilled butter in the center of the dough.
Fold the dough over the butter like an envelope, sealing the edges to completely encase the butter.
Roll the dough into a long rectangle, then fold it into thirds like a letter. This completes the first turn. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. This creates the flaky layers of the pastry.
After the final turn, roll the dough into a large rectangle (about 20 cm x 40 cm). Slice it into 10 equal rectangles.
Place a piece of dark chocolate at one end of each rectangle and roll the dough tightly around the chocolate, sealing the edges.
Arrange the rolls on a baking sheet lined with parchment paper, seam side down. Cover lightly with plastic wrap and proof in a warm place for about 1-2 hours, or until nearly doubled in size.
Preheat the oven to 200°C (400°F).
Make an egg wash by beating the egg with the water. Brush the tops of the pastries lightly with the egg wash.
Bake for 15-20 minutes, or until the pastries are golden brown and flaky.
Let the Petits Pains Au Chocolat cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
5030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.3 g | 400% | |
| Saturated Fat | 192.7 g | 964% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 491.0 g | 179% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 108.7 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 496 mg | 38% | |
| Iron | 43.9 mg | 244% | |
| Potassium | 2076 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.
