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–+ servings
A white plate with six round pastries topped with chocolate swirls, reminiscent of a classic Chocolate Croissant Recipe, placed on a light surface next to a fork.

Pain au Chocolat Recipe

A man with a beard and a beard.Lucas Brown
Pain au Chocolat, a buttery and flaky pastry filled with rich chocolate, is a classic French treat. Perfect for breakfast or a sweet snack, it brings a taste of Paris right to your kitchen.
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Prep Time 1 hour
Cook Time 25 minutes
Resting and Chill 3 hours
Total Time 4 hours 25 minutes
Meal Type Breakfast, Desserts, Snacks
Cuisine French
Servings 8
Calories 490 kcal
Difficulty Intermediate
Ingredient Cost $7
Shopping Cost$22

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Pastry Brush

Ingredients
  

For the Dough:

  • 2 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 ¼ tsp instant yeast
  • ½ cup milk warm 110°F
  • ¼ cup water warm 110°F
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter softened
  • 1 cup unsalted butter cold, for folding

For the Filling:

  • ½ cup chocolate chips or 8 chocolate sticks

For the Egg Wash:

  • 1 egg
  • 1 tablespoon milk

Instructions
 

Make the Dough:

  • In a mixing bowl, combine warm milk, warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
    1/4 cup granulated sugar, 2 1/4 tsp instant yeast, 1/2 cup milk, 1/4 cup water
  • Add flour, salt, and softened butter. Mix until a rough dough forms.
    2 1/4 cups all-purpose flour, 1 teaspoon salt, 2 tablespoons unsalted butter
  • Knead the dough on a floured surface for 5-7 minutes until smooth.
  • Cover with plastic wrap and let it rest for 30 minutes at room temperature.

Prepare the Butter Block:

  • Place the cold butter between two sheets of parchment paper.
    1 cup unsalted butter
  • Pound it into a flat, rectangular shape, about 6x8 inches.
  • Refrigerate the butter block for 10-15 minutes to firm up.

Laminate the Dough:

  • Roll the dough into a 10x15-inch rectangle.
  • Place the chilled butter block in the center of the dough and fold the dough over the butter like an envelope.
  • Roll the dough back into a 10x15-inch rectangle, then fold it into thirds, like a letter.
  • Wrap in plastic wrap and refrigerate for 30 minutes. Repeat the rolling and folding process twice more, chilling for 30 minutes each time.

Shape the Pain au Chocolat:

  • Roll the dough into a 10x16-inch rectangle.
  • Cut the dough into 8 equal rectangles.
  • Place chocolate chips or a chocolate baton at one end of each rectangle. Roll the dough tightly over the chocolate.
    1/2 cup chocolate chips

Proof the Pastries:

  • Place the rolled pastries seam-side down on a parchment-lined baking sheet.
  • Cover loosely with a towel and let them rise at room temperature for 1-2 hours or until puffed.

Bake the Pain au Chocolat:

  • Preheat the oven to 400°F (200°C).
  • Brush the pastries with egg wash (whisk together the egg and milk).
    1 egg, 1 tablespoon milk
  • Bake for 20-25 minutes, or until golden brown and crisp.

Serve:

  • Let cool slightly before serving. Enjoy warm with coffee or tea.

Notes

For best results, use high-quality chocolate for a rich, authentic flavor.
The dough can be prepared the night before and refrigerated for a slower proofing process.
If chocolate batons are unavailable, chocolate chips work as an excellent substitute.

Nutrition

Calories: 490kcalCarbohydrates: 45gProtein: 7gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 316mgPotassium: 149mgFiber: 2gSugar: 14gVitamin A: 897IUVitamin C: 0.01mgCalcium: 49mgIron: 2mg
Keyword Chocolate Croissant, Flaky Pastry, French Pastry, Pain au Chocolat, Paris Breakfast

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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