Pain au Chocolat Recipe – French Special
Pain au Chocolat, also known as chocolate croissant, is a classic French pastry made from buttery, flaky laminated dough filled with rich, dark chocolate. These golden, crisp pastries are a staple in French bakeries, offering the perfect balance of buttery layers and a smooth chocolate center. Making them at home requires time and patience, but the result is a deliciously indulgent treat perfect for breakfast or an afternoon snack.
- 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 :
Use high-quality butter for a truly flaky texture.
Chill the dough properly between each step to ensure the layers develop.
For extra shine, brush pastries with a second layer of egg wash halfway through baking.
Store leftovers in an airtight container for 1–2 days or freeze for later.
