France Pain au Chocolat
Pain au chocolat, a beloved French pastry, is a quintessential treat found in bakeries across France. This flaky, buttery delight is made from laminated dough filled with rich chocolate batons, making it a favorite breakfast or snack. Originating in France, pain au chocolat is closely tied to the tradition of viennoiseries, which combines bread-making and pastry techniques. The crisp outer layers and soft, chocolate-filled interior make it a perfect accompaniment to coffee or tea.
Recipe Servings: 12
Prep Time
45 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
20 minutes
Total Time
9 hours 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups (500 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tsp (5 g) salt
- 1 Tbsp (10 g) instant yeast
- 1 cup (240 ml) whole milk, warmed
- ¼ cup (60 ml) water, warmed
- ¼ cup (60 g) unsalted butter, softened
- 1 cup (225 g) unsalted butter, cold, flattened into a rectangle
- 12 chocolate batons (or 6 oz/170 g chopped dark chocolate)
- 1 egg, beaten with 1 Tbsp (15 ml) water
Directions
- In a large mixing bowl, combine the flour, sugar, salt, and yeast. Gradually add the warm milk and water, mixing until a sticky dough forms. Add the softened butter and knead it into the dough, continuing to knead for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Place the cold butter between two sheets of parchment paper and roll it into a flat rectangle about 6x8 inches (15x20 cm). Chill the butter in the refrigerator until firm but pliable.
- Roll out the chilled dough into a rectangle twice the size of the butter layer. Place the butter in the center of the dough and fold the dough over it like an envelope. Roll the dough into a large rectangle and fold it into thirds. Repeat this process two more times, chilling the dough for 30 minutes between each fold to ensure the butter stays cold.
- Roll out the laminated dough into a large rectangle about ¼ inch (6 mm) thick. Cut the dough into 12 equal rectangles. Place a chocolate baton or small amount of chopped chocolate at one end of each rectangle and roll the dough tightly around the chocolate. Arrange the pastries on a parchment-lined baking sheet, seam-side down.
- Cover the baking sheet loosely with plastic wrap or a damp cloth and let the pastries rise in a warm place for 1–2 hours, or until puffy and slightly jiggly.
- Preheat your oven to 400°F (200°C). Brush the pastries with the egg wash and bake for 15–20 minutes, or until golden brown and crisp.
- Allow the pastries to cool slightly before serving. Enjoy warm or at room temperature with coffee or tea.
Making the Dough:
Adding the Butter Layer:
Adding the Filling:
Baking and Serving:
Notes
- Freeze unbaked pastries after shaping for up to 1 month and bake directly from frozen, adding 5–7 minutes to the baking time.
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