Pain au Chocolat Recipe – French Special
Pain au Chocolat, often referred to as a chocolate croissant, is a quintessential French pastry beloved for its buttery, flaky layers and rich chocolate filling. Originating from France, this delightful treat is a staple in French bakeries and is enjoyed worldwide. The process of making Pain au Chocolat involves creating laminated dough, where layers of butter are folded into the dough multiple times to achieve its signature flakiness. Once baked, the result is a golden-brown pastry with a crisp exterior and a soft, tender interior that envelops a piece of dark chocolate. Perfect for breakfast or as an afternoon snack, Pain au Chocolat offers a delectable combination of textures and flavors that transport you straight to a Parisian café.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
For the Dough:
- 2 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) instant yeast
- ¾ cup warm milk (110°F/45°C)
- 2 tablespoons unsalted butter, softened
For the Butter Layer (Lamination):
- 1 cup (2 sticks) unsalted butter, cold
For the Filling:
- 4 ounces dark chocolate (cut into bars or chips)
For the Egg Wash:
- 1 egg yolk
- 1 tablespoon milk
Prepare the Dough:
In a mixing bowl, combine flour, sugar, salt, and yeast.
Add warm milk and softened butter, then knead for 5–7 minutes until smooth.
Cover the dough and refrigerate for 2 hours.
Prepare the Butter Block:
Place the cold butter between two sheets of parchment paper and roll it into a 6×6-inch square.
Chill for 30 minutes until firm.
Laminate the Dough:
Roll out the chilled dough into a 10×10-inch square.
Place the butter block in the center and fold the dough over it like an envelope.
Roll into a 16×8-inch rectangle, then fold into thirds.
Wrap in plastic and refrigerate for 30 minutes.
Repeat the rolling and folding process twice more, chilling in between.
Shape the Pain au Chocolat:
Roll out the laminated dough into a 12×18-inch rectangle.
Cut into 4×6-inch strips.
Place dark chocolate pieces along one short edge and roll up tightly.
Arrange on a parchment-lined baking sheet.
Proof & Bake:
Cover and let rise at room temperature for 2 hours until puffy.
Preheat oven to 375°F (190°C).
Brush pastries with egg wash.
Bake for 18–20 minutes until golden brown.
Serve:
Let cool slightly before serving.
Enjoy warm with coffee, tea, or hot chocolate.
Recipe Notes :
Butter Quality: Use high-quality unsalted butter for the best flakiness.
Chocolate Selection: Opt for dark chocolate with a high cocoa content for a richer flavor.
Dough Resting: Allow the dough to rest and chill between folds to maintain its structure.
Baking Tip: Ensure the pastries are well-proofed before baking for optimal puffiness.
Storage: Store leftover pastries in an airtight container for up to 2 days.
