Pain au Chocolat
Quick answer
- Total time
- 138 min
- Level
- Hard
- Servings
- 8 servings
- Ingredients
- 9
About this dish
Pain au chocolat uses the same laminated, buttery dough as a croissant, rolled around two batons of dark chocolate instead of shaped into a crescent.
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Pulled open after a short rest, the crisp outer shell flakes away and the inside separates into thin layers with two soft lines of chocolate running through.
Ingredients
Instructions
- 1
Mix 300g bread flour, 40g sugar, 6g salt, and 7g instant yeast evenly first.
Add 160ml milk and 30g dough butter, then knead until the dough surface looks smooth and elastic.
- 2
Press the dough into a flat slab, wrap it, and refrigerate for 1 hour.
It should feel cold and firm before rolling, so the lamination butter does not melt into the dough.
- 3
Roll 200g lamination butter into a thin sheet and enclose it in the cold dough.
Do 3 single folds, chilling 30 minutes after each one to keep the butter firm and the layers distinct.
- 4
Roll the dough into a 5mm-thick rectangle and cut it into 8 pieces.
Place 2 dark chocolate batons at the end of each piece, then roll firmly without pressing so hard that the layers compress.
- 5
Place each roll seam-side down on the pan and proof in a warm spot for 90 minutes.
When they look puffy, wobble slightly, and show visible layers, brush them with egg wash from 1 egg.
- 6
Preheat the oven to 200°C and bake for 16-18 minutes.
Remove them when the outside is deep golden and crisp, then rest on a rack for 1 minute so the chocolate thickens slightly.
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