Pain au Chocolat

Indulge in the buttery, flaky elegance of homemade Pain au Chocolat, a classic French pastry that's as delightful to eat as it is rewarding to bake. Featuring golden, puffed layers of laminated dough enveloping rich, melty pieces of dark chocolate, these pastries are the ultimate treat for weekend brunches, special occasions, or your next cozy coffee break. Crafted from scratch using simple ingredients like all-purpose flour, cold butter, and whole milk, the dough undergoes a traditional folding and chilling process to create its iconic, airy structure. With a glossy egg-wash finish and just 15 minutes in the oven, these pastries emerge perfectly golden-brown and irresistibly fragrant. Beginner bakers will find the step-by-step guidance approachable, while seasoned cooks will appreciate the authentic techniques. Serve warm with your favorite morning beverage, and elevate the art of breakfast or dessert with this quintessential recipe for Pain au Chocolat.

Nutriscore Rating: 47/100

Prep Time:240 mins

Cook Time:15 mins

Total Time:255 mins

Servings: 8

Ingredients

• 250 grams all-purpose flour
• 130 grams unsalted butter (cold, cubed)
• 30 grams granulated sugar
• 5 grams salt
• 7 grams instant yeast
• 125 ml whole milk
• 100 grams dark chocolate (chopped or chocolate batons)
• 1 whole egg (beaten, for egg wash)

Directions

Step 1

In a large mixing bowl, combine the flour, sugar, salt, and yeast. Stir to mix the dry ingredients evenly.

Step 2

Slowly add the cold, cubed butter to the dry ingredients, and using a pastry cutter or your fingers, work the butter into the flour until you have pea-sized pieces throughout.

Step 3

Warm the milk to room temperature, then pour it into the flour and butter mixture. Use a spatula to gently combine the ingredients until a dough starts to form.

Step 4

Transfer the dough onto a lightly floured surface and gently knead it into a smooth ball. Be careful not to overwork the dough.

Step 5

Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax.

Step 6

After 30 minutes, roll out the dough on a floured surface into a rectangle, approximately 20x30 cm.

Step 7

Fold the dough into thirds (like a letter), then rotate it 90 degrees. Roll out again into a rectangle and fold into thirds once more. Repeat the rolling and folding process one more time.

Step 8

Wrap the dough in plastic and chill in the refrigerator for at least 2 hours, or overnight for best results.

Step 9

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.

Step 10

Roll out the chilled dough into a rectangle, about 25x30 cm. Cut the dough into 8 equal rectangles.

Step 11

Place chocolate pieces (chopped or batons) at one end of each rectangle and roll the dough around the chocolate.

Step 12

Place the rolled pastries on the prepared baking tray, with the seam side down. Leave space between them as they will expand during baking.

Step 13

Brush each pastry with the beaten egg to give them a glossy finish.

Step 14

Bake in the preheated oven for 15 minutes, or until they are golden brown and fully puffed.

Step 15

Remove from the oven and let them cool on a wire rack for a few minutes before serving.

Step 16

Enjoy your freshly baked pain au chocolat with a cup of coffee or tea.

Nutrition Facts

Serving size	(1367.8g)

Amount per serving	% Daily Value*
Calories	5441.6

Total Fat 315.6g	0%
Saturated Fat 194.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 841.8mg	0%
Sodium 4197.2mg	0%
Total Carbohydrate 569.9g	0%
Dietary Fiber 29.6g	0%
Total Sugars 159.9g
Protein 82.5g	0%

Vitamin D 324.2IU	0%
Calcium 596.4mg	0%
Iron 48.4mg	0%
Potassium 2379.6mg	0%

*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.

Source of Calories

Fat: 52.1%

Protein: 6.1%

Carbs: 41.8%