Pain au Chocolat

Pain au Chocolat, a beloved French pastry, is a delightful combination of buttery, flaky croissant dough and rich, melted chocolate. Often enjoyed as a breakfast treat or an afternoon indulgence, this pastry has a storied history that dates back to the 19th century. In France, it’s sometimes called a “chocolatine” in the southwest region, highlighting the country’s regional diversity in culinary traditions. Known for its golden, crispy exterior and irresistible chocolate center, Pain au Chocolat has become a staple in French bakeries and a favorite among pastry lovers worldwide. Whether enjoyed with a cup of coffee or as a sweet snack, this classic pastry captures the essence of French baking artistry.

Ingredients

For the Dough:

• 2 1/4 cups (280g) all-purpose flour
• 2 1/4 teaspoons (7g) active dry yeast
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1/2 cup (120ml) whole milk, warmed
• 1/2 cup (120ml) water, warmed
• 1 tablespoon (14g) unsalted butter, melted

For the Butter Layer:

• 1 cup (225g) unsalted butter, chilled

For the Filling:

• 4 ounces (115g) dark chocolate, cut into sticks or use chocolate batons

For the Egg Wash:

• 1 egg
• 1 tablespoon water

How to Make 

1. Prepare the Dough:

• In a large mixing bowl, combine the flour, sugar, and salt.
• In a small bowl, dissolve the yeast in the warmed milk and let it sit for 5-10 minutes until frothy.
• Add the yeast mixture and melted butter to the dry ingredients, along with the water. Mix until a dough forms.
• Knead the dough for about 5-7 minutes until smooth and elastic. Cover with plastic wrap and let it rest in the refrigerator for at least 1 hour.

2. Prepare the Butter Layer:

• Place the chilled butter between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle, about 8×10 inches (20×25 cm). Place the butter layer in the refrigerator to keep it cold.

3. Laminate the Dough:

• Roll out the rested dough on a lightly floured surface into a rectangle, about twice the size of the butter layer.
• Place the butter layer on one half of the dough and fold the other half over it, sealing the edges to encase the butter completely.
• Roll out the dough again into a long rectangle, then fold it into thirds, like a letter. This is the first “turn.”
• Cover the dough with plastic wrap and chill for 30 minutes. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.

4. Shape the Pain au Chocolat:

• After the final chill, roll the dough out into a large rectangle, about 1/4 inch (6 mm) thick.
• Cut the dough into smaller rectangles, about 3×4 inches (8×10 cm).
• Place a stick of chocolate or chocolate batons near one end of each rectangle, then roll the dough around the chocolate, tucking in the sides slightly as you go.

5. Proof the Pastries:

• Place the rolled pastries on a baking sheet lined with parchment paper, seam side down.
• Cover with a clean kitchen towel and let them proof in a warm place for 1-2 hours, or until doubled in size.

6. Egg Wash and Bake:

• Preheat the oven to 375°F (190°C).
• In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the pastries lightly with the egg wash.
• Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and puffed.

7. Serve:

• Let the Pain au Chocolat cool slightly on a wire rack before serving. Enjoy them warm or at room temperature with a cup of coffee or tea.