Pain au Chocolat

Pain au Chocolat ingredients

• 250 g all-purpose flour
• 85 ml cold water
• 85 ml cold milk
• 30 g granulated sugar
• 5 g fine sea salt
• 3 g instant dry yeast
• 15 g unsalted butter (softened)
• 150 g cold unsalted butter
• 16 pieces chocolate batons (or dark chocolate cut into 1x3 inch pieces)
• 1 large egg
• 1 tbsp water

How to make Pain au Chocolat

1. Prepare the Détrempe (Dough): In a large bowl, combine 250g all-purpose flour, 30g granulated sugar, 5g fine sea salt, and 3g instant dry yeast. Add 85ml cold water, 85ml cold milk, and 15g softened unsalted butter. Mix with a spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
2. First Chill: Form the dough into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling step is crucial for gluten relaxation and easier lamination.
3. Prepare the Butter Block: Place 150g cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x6 inch (20x15 cm) rectangle. Ensure the butter is pliable but still cold. Refrigerate for 15 minutes.
4. First Turn (Folding): Lightly flour your work surface and rolling pin. Roll the chilled détrempe into a 16x9 inch (40x23 cm) rectangle. Place the butter block centrally on one half of the dough, leaving a 1-inch border. Fold the other half of the dough over the butter, sealing the edges completely to encase the butter. Rotate the dough 90 degrees so the seam is facing you.
5. Roll and Fold (First Fold): Gently roll the dough into a 24x9 inch (60x23 cm) rectangle. Perform a 'book fold' (or double fold): Fold one end to the center, then fold the other end to meet it, then fold the entire dough in half like a book. Wrap tightly in plastic wrap and refrigerate for 45 minutes to 1 hour.
6. Second Turn (Folding): Repeat the rolling and folding process. Unwrap the dough, place it on the floured surface with the seam facing you. Roll it again into a 24x9 inch (60x23 cm) rectangle. Perform another 'book fold'. Wrap and refrigerate for another 45 minutes to 1 hour.
7. Third Turn (Folding): Perform the final turn exactly as before: unwrap, place seam-side toward you, roll into a 24x9 inch (60x23 cm) rectangle, and perform the 'book fold'. Wrap well and refrigerate for at least 1-2 hours, or up to overnight, to allow the dough to fully relax and the butter to firm up.
8. Shape the Pain au Chocolat: Lightly flour your surface. Roll the dough into a large rectangle, approximately 16x12 inches (40x30 cm) and about 1/8 inch (3mm) thick. Trim the edges to create clean lines. Cut the dough lengthwise into two 6-inch (15 cm) strips. Then cut each strip into 4 rectangles, about 4 inches (10 cm) wide, for a total of 8 rectangles.
9. Assemble and Proof: Place one chocolate baton about 1 inch (2.5 cm) from the bottom edge of each dough rectangle. Roll the dough up once, then place a second chocolate baton at the top edge of the rolled portion. Continue rolling tightly to fully enclose the chocolate. Place the formed Pain au Chocolat seam-side down on a parchment-lined baking sheet, leaving ample space between them. Cover loosely with plastic wrap or a clean kitchen towel and let proof at room temperature (ideally 70-75°F / 21-24°C) for 1.5-2.5 hours, or until they have nearly doubled in size and feel light and puffy.
10. Bake: Preheat your oven to 400°F (200°C) with a rack in the middle. In a small bowl, whisk 1 large egg with 1 tbsp water to make an egg wash. Gently brush the tops and sides of the proofed Pain au Chocolat with the egg wash, being careful not to deflate them. Bake for 18-22 minutes, or until deeply golden brown and puffed. If they are browning too quickly, you can reduce the oven temperature slightly after 10 minutes.
11. Cool and Serve: Transfer the baked Pain au Chocolat to a wire rack to cool slightly for 10-15 minutes before serving. They are best enjoyed warm on the day they are baked.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.