Pain au Chocolat Recipe
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 6×8 inches.
- Refrigerate the butter block for 10-15 minutes to firm up.
Laminate the Dough:
- Roll the dough into a 10×15-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 10×15-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 10×16-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
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
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases