Pain au Chocolat
Two sticks of dark chocolate are sealed inside laminated croissant dough and baked until the exterior shatters into golden, buttery flakes. As the pastry cools for a minute on the rack, the chocolate inside transitions from fully molten to a soft, fudgy state that clings to the layers when torn apart. Dozens of paper-thin sheets of dough, created through repeated folding with cold butter, give each bite an audible crunch followed by a yielding, airy interior. Using chocolate with at least fifty-five percent cacao ensures that the filling carries enough bitterness to stand up to all that butter. Shaped portions freeze well, allowing an overnight thaw and morning proof for fresh pastries without starting from scratch.
Adjust Servings
Instructions
- 1
Combine flour, sugar, salt, and yeast; add milk and dough butter, knead until smooth.
- 2
Wrap dough and refrigerate for 1 hour.
- 3
Enclose butter sheet in dough and perform 3 single folds, chilling 30 minutes between each.
- 4
Roll dough to 5mm, cut into 8 rectangles, place 2 chocolate batons on each and roll up.
- 5
Place seam-side down, proof 90 minutes in a warm spot, then brush with egg wash.
- 6
Bake at 200°C for 16-18 minutes until golden.
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