Pain au Chocolat
A simplified 5-step recipe for making flaky, buttery pain au chocolat at home with rich dark chocolate and authentic French pastry layers.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 45 minutes to 2 hours 50 minutes
- Yield: 12 pastries 1x
- Category: Breakfast, Brunch, Pastry
- Cuisine: French
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1 cup (250g) unsalted butter, cold
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 2 1/4 tsp (10g) active dry yeast
- 1 1/8 cups (275ml) whole milk, lukewarm
- 5 oz (150g) dark chocolate bars, broken into sticks
- 1 large egg, beaten
Instructions
- Activate the yeast: In a small bowl, combine lukewarm milk with active dry yeast and a pinch of sugar. Let sit for 5-10 minutes until frothy.
- Make the dough: Mix flour, sugar, and salt in a large bowl. Pour in yeast mixture and stir until shaggy dough forms. Knead on floured surface for 8-10 minutes until smooth and elastic. Wrap and refrigerate for at least 1 hour.
- Prepare the butter block: Shape cold butter into a 6×8 inch rectangle between parchment paper using a rolling pin. Chill for about 20 minutes until firm but pliable.
- Laminate the dough: Roll dough into 12×20 inch rectangle. Place butter block in center and fold dough over like a letter. Roll out to 12×24 inches and fold into thirds (first turn). Wrap and chill 30 minutes. Repeat rolling and folding two more times with 30-minute chills between (total 3 turns).
- Shape and bake: Roll dough to 12×24 inches. Cut into 12 rectangles (3×6 inches). Place a chocolate stick near one short end and roll tightly seam side down. Place on parchment-lined baking sheet, cover, and proof 1-2 hours until puffy. Preheat oven to 400°F (200°C). Brush with beaten egg and bake 15-20 minutes until golden and puffed. Cool slightly before serving.
Notes
Keep butter cold and pliable but not frozen solid. Chill dough between folds to relax gluten and firm butter. Use high-quality dark chocolate bars (60-70% cocoa) for best flavor. Proof shaped rolls until nearly doubled for best puff. Avoid pooling egg wash to prevent sogginess. Bake at 400°F for a quick rise and crisp crust. Store in airtight container up to 2 days or freeze up to 1 month.
Nutrition
- Serving Size: 1 pastry
- Calories: 300350
- Sugar: 8
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
Keywords: pain au chocolat, chocolate croissant, French pastry, homemade croissant, flaky pastry, chocolate pastry, breakfast pastry