French · Dessert
Pain au Chocolat
A true French viennoiserie: a yeasted butter-laminated dough rolled around two batons of dark chocolate, proved until puffy, then baked until deeply golden and shatteringly flaky. The layers separate into crisp shards around a softened, barely-set chocolate core.
$1
45 minsPrep
17 minsCook
227 minsTotal
HardLevel
Nutrition per serving
432Calories
7.7gProtein
24.7gFat
45.1gCarbs
8.7gSugar
2.6gFiber
455mgSodium
73mgChol
14.9gSat Fat
176mgPotassium
43mgCalcium
3.6mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Trappist Ale
local
Café au Lait
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Whisk the lukewarm milk, water, sugar and yeast together and let sit 5 minutes until foamy, then mix with the two flours and salt into a shaggy dough and knead 5 minutes to a smooth ball.
2
Flatten the dough into a rough rectangle, wrap and chill for 30 minutes.
3
Pound the cold butter between two sheets of parchment into a 10x8cm rectangle, keeping it cold and pliable but not greasy.
4
Roll the chilled dough out to enclose the butter fully, then roll into a long rectangle and perform a single fold; wrap and chill 30 minutes.
5
Repeat the roll-and-fold once more, then chill a final 30 minutes to firm the layers before shaping.
6
Roll the laminated dough into a rectangle about 3mm thick and cut into two equal rectangles roughly 10x8cm.
7
Lay a baton of dark chocolate near one edge of each rectangle, roll the dough over it once, place the second baton, then roll up fully into a tight log, seam-side down.
8
Place the two pastries on a baking sheet, cover loosely and prove in a warm spot for 60-75 minutes until visibly puffy and jiggly.
9
Brush the proved pastries generously with beaten egg wash.
10
Bake at 200°C/400°F for 16-18 minutes until deeply golden and the layers are visibly flaky.
11
Cool on a wire rack for at least 10 minutes before serving so the chocolate centre sets slightly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour
- 30g30g Bread Flour
- 45g45g Butter, cold, for lamination block
- 35g35g Whole Milk, lukewarm
- 15g15g Water
- 10g10g Sugar White
- 2g2g Yeast Dried
- 1.5g1.5g Salt
- 22g22g Chocolate Dark 70, formed into two batons
- 12g12g Egg, beaten, for egg wash
