Sugar-Free Pain au Chocolat
Indulge in the classic French pastry with a guilt-free twist: Sugar-Free Pain au Chocolat. Made with whole wheat flour and a touch of a sugar substitute, this recipe retains all the buttery, flaky goodness of traditional croissants while catering to health-conscious eaters. Featuring layers of chilled unsalted butter folded into the dough, you'll master a simple yet elegant laminating technique to create the signature crisp exterior. Each pastry is filled with rich, sugar-free dark chocolate, ensuring a decadent treat without added sugars. Perfect for a cozy breakfast, an afternoon snack, or any special occasion, these sugar-free pains au chocolat combine artisan quality and wholesome ingredients. Pair them with coffee or tea and enjoy the irresistible charm of healthier French baking!
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 225 grams Cold unsalted butter
- 5 grams Salt
- 7 grams Instant yeast
- 120 milliliters Warm water
- 10 grams Sugar substitute
- 1 Egg
- 100 grams Sugar-free dark chocolate
- 1 Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
In a mixing bowl, combine the whole wheat flour and salt. Set aside.
Cut 175 grams of cold butter into small cubes. Toss into the flour mixture, lightly coating the butter with flour.
In a small bowl, dissolve the yeast and sugar substitute in warm water and allow it to sit for about 5 minutes until frothy.
Make a well in the center of the flour-butter mixture, and pour in the yeast mixture. Gently start mixing with your hands or a spatula until a dough begins to form.
Transfer the dough to a floured surface and knead it gently until it becomes smooth. Wrap it in plastic wrap and refrigerate for 1 hour.
When the dough is chilled, roll it out on a lightly floured surface into a rectangle about 20x30 cm (8x12 inches).
Take the remaining 50 grams of cold butter, slice it thinly and place it evenly across the middle third of the dough.
Fold the top third of the dough over the butter and then fold the bottom third up over the top, like folding a letter.
Turn the dough 90 degrees and roll it out again. Fold the dough in thirds again, cover with plastic wrap, and refrigerate for at least 30 minutes. Repeat this rolling and folding process two more times, chilling for 30 minutes between each.
Preheat your oven to 200°C (390°F).
Roll the dough out to a rectangle approximately 20x30 cm. Cut into 8 equal rectangles.
Place a strip of sugar-free dark chocolate near one end of each rectangle and roll the dough up tightly around the chocolate. Place each on a lined baking tray with the seam side down.
Brush the tops with egg wash for a glossy finish.
Let the pains au chocolat proof for about 30 minutes at room temperature until slightly puffy.
Bake in the preheated oven for 15-20 minutes or until golden brown and flaky.
Allow them to cool on a wire rack for a few minutes before serving warm.
Nutrition Facts
Calories |
3179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.5 g | 298% | |
| Saturated Fat | 139.8 g | 699% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 2197 mg | 96% | |
| Total Carbohydrate | 244.4 g | 89% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 9.7 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 254 mg | 20% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1938 mg | 41% | |
*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.
