📝 About This Recipe
Transport your kitchen to the heart of a French boulangerie with these exquisitely laminated pastries. This classic 'Petit Pain' features dozens of paper-thin layers of buttery dough wrapped around two batons of rich, dark semi-sweet chocolate. The result is a shatteringly crisp exterior that gives way to a tender, honeycomb interior and a molten chocolate core.
🥗 Ingredients
The Détrempe (Dough)
- 250 grams All-purpose flour (high quality)
- 250 grams Bread flour (for structural strength)
- 140 ml Whole milk (cold)
- 140 ml Water (cold)
- 60 grams Granulated sugar
- 40 grams Unsalted butter (softened)
- 10 grams Instant yeast
- 10 grams Fine sea salt
The Beurre Maniage (Butter Block)
- 250 grams European-style butter (at least 82% fat content)
Assembly and Finish
- 24 pieces Chocolate batons (semi-sweet, approx 8cm long)
- 1 Egg yolk (for egg wash)
- 1 tablespoon Whole milk (mixed with egg yolk)
👨🍳 Instructions
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1
In a stand mixer fitted with a dough hook, combine the flours, sugar, yeast, and salt. Add the milk, water, and 40g of softened butter. Mix on low speed for 3 minutes, then medium for 5 minutes until a smooth, slightly elastic dough forms.
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2
Shape the dough into a flat disc, wrap tightly in plastic, and refrigerate for at least 2 hours (or ideally overnight) to relax the gluten and chill the dough thoroughly.
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3
Prepare the butter block by placing the 250g of cold butter between two sheets of parchment paper. Pound with a rolling pin and roll it into a neat 18x18cm square. Refrigerate until firm but still pliable.
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4
On a lightly floured surface, roll the chilled dough into a 20x40cm rectangle. Place the butter square in the center of the dough.
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5
Fold the top and bottom flaps of the dough over the butter so they meet in the middle, sealing the butter inside completely. This is your 'envelope'.
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6
Turn the dough 90 degrees and roll it out into a long rectangle (about 60cm long). Perform a 'letter fold' by folding the top third down and the bottom third up. Wrap and chill for 30 minutes.
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7
Repeat the rolling and folding process (Step 6) two more times, for a total of three 'single turns'. Always chill the dough for 30-45 minutes between turns to keep the butter from melting into the dough.
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8
After the final turn, chill the dough for at least 1 hour. Then, roll the dough out into a final large rectangle, approximately 25x50cm and 4mm thick.
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9
Trim the uneven edges with a pizza cutter to reveal the layers. Cut the dough into 12 smaller rectangles, roughly 8x12cm each.
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10
Place one chocolate baton at the edge of a rectangle, fold the dough over it, place a second baton next to the fold, and roll the rest of the dough up tightly. Ensure the seam is on the bottom.
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11
Place the pastries on a baking sheet lined with parchment paper. Cover loosely and let proof in a warm, draft-free spot (24-26°C) for 2 to 2.5 hours until doubled in size and jiggly.
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12
Preheat your oven to 200°C (390°F). Gently brush the tops of the pastries with the egg wash mixture, being careful not to let it drip down the sides as this can seal the layers shut.
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13
Bake for 15 minutes, then rotate the tray and lower the heat to 180°C (350°F). Bake for another 8-10 minutes until deep golden brown and crisp. Cool on a wire rack for at least 20 minutes before serving.
💡 Chef's Tips
Use European-style butter with high fat content; standard butter has too much water which creates steam and ruins the lamination. Ensure your kitchen is cool (around 18-20°C) to prevent the butter from melting into the dough layers during rolling. If the dough feels springy and resists rolling, stop immediately and let it rest in the fridge for 15 minutes. Don't skip the trimming of the edges; cutting the folded edges is what allows the layers to 'bloom' and expand in the oven. For the best proof, place a bowl of steaming water in a cold oven along with your pastries to create a warm, humid environment.
🍽️ Serving Suggestions
Serve warm with a bowl of Café au Lait for the ultimate French breakfast experience. Pair with a side of fresh raspberries or strawberries to cut through the buttery richness. Drizzle with a tiny bit of melted dark chocolate and a pinch of flaky sea salt for a gourmet touch. Enjoy alongside a glass of freshly squeezed orange juice. For an afternoon treat, serve with a crisp glass of demi-sec Champagne.