BreakfastBrunch

Pain au Chocolat

Name: Pain au Chocolat
Prep time: 1 h
Cook time: 18 min
Total time: 13 h 18 min
Yield: 8 servings
Cuisine: french
Ingredients: 300 g all-purpose flour; 30 g granulated sugar; 7 g instant yeast; 5 g salt; 120 ml milk lukewarm; 30 g butter melted; 200 g butter cold, unsalted; 16 pcs dark chocolate batons; 1 pcs egg beaten

These classic French pastries feature rich, flaky laminated dough wrapped around two pieces of dark chocolate. Perfect for a special breakfast or brunch, they offer a delightful contrast of crisp exterior and tender, buttery interior with melted chocolate.

An original recipe by Forkin

Total time: 13 hr 18 min
Serves: 8
Difficulty: Hard
Per serving: 485 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
30 ggranulated sugar
7 ginstant yeast
5 gsalt
120 mlmilk, lukewarm
30 gbutter, melted

lamination

200 gbutter, cold, unsalted

filling

16 pcsdark chocolate batons

egg wash

1 pcsegg, beaten

Equipment

pastry brush · rolling pin · large bowl · baking sheet · parchment paper

The method

Step by step

1
In a large bowl, combine the flour, sugar, yeast, and salt for the dough. Mix well.
About 2 min
2
Add the lukewarm milk and melted butter to the dry ingredients and mix until a shaggy dough forms.
About 2 min
3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
About 7 min
4
Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
Cook’s note: Chilling the dough thoroughly is crucial for successful lamination.
5
Prepare the butter block for lamination: cut the cold butter into 1 cm thick slices and arrange them closely together on a piece of parchment paper to form a 15x15 cm square.
About 5 min
6
Cover the butter with another piece of parchment paper and use a rolling pin to gently press and roll it into an even 18x18 cm square. Refrigerate the butter block until firm.
About 5 min
7
On a lightly floured surface, roll the chilled dough into a 20x40 cm rectangle.
About 3 min
8
Place the cold butter block in the center of the dough, covering the middle third. Fold one side of the dough over the butter, then fold the other side over, enclosing the butter completely. Pinch the seams to seal.
About 3 min
Cook’s note: Ensure the butter is completely sealed within the dough to prevent it from leaking during rolling.
9
Rotate the dough 90 degrees. Gently roll the dough into a 20x60 cm rectangle. Fold the dough into thirds (like a letter). This is the first 'turn'.
About 5 min
10
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
11
Repeat step 9 (roll, fold into thirds) for a second turn. Refrigerate for another 30 minutes.
About 5 min
12
Repeat step 9 (roll, fold into thirds) for a third and final turn. Refrigerate the dough for at least 1 hour.
About 5 min
Cook’s note: A total of three turns creates the desired flaky layers.
13
On a lightly floured surface, roll the chilled dough into a large rectangle, about 3 mm thick (roughly 30x60 cm).
About 5 min
14
Trim the edges to create neat lines and then cut the dough into 8 rectangles, each approximately 10x15 cm.
About 3 min
15
Place one chocolate baton at one short end of a dough rectangle. Roll the dough once, then place a second chocolate baton and continue rolling to enclose both batons.
About 8 min
16
Place the pain au chocolat seam-side down on baking sheets lined with parchment paper, leaving plenty of space between each.
About 2 min
17
Cover loosely with plastic wrap and let them proof in a warm place for 1.5 to 2 hours, or until visibly puffed (they won't double in size like bread).
About 2 hr
Cook’s note: Avoid too warm a spot, which can melt the butter.
18
Preheat your oven to 200°C (400°F).
About 15 min
19
Brush the tops of the pain au chocolat with the beaten egg wash.
About 1 min
20
Bake for 15-18 minutes, or until golden brown and puffed.
About 18 min
Cook’s note: If browning too quickly, reduce oven temperature slightly.
21
Transfer to a wire rack to cool slightly before serving.
About 5 min
Cook’s note: They are best enjoyed warm, when the chocolate is still melted.

Per serving

Nutrition

37%Score

Calories: 485.4kcal
Protein: 6.7g
Carbs: 45.5g
Fat: 30.8g
Fibre: 2.6g
Sugar: 14.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled pain au chocolat in an airtight container at room temperature.

Reheating

Reheat in a preheated oven at 170°C (340°F) for 5-7 minutes until warmed through and crisp.