📝 About This Recipe
Transport yourself to a Parisian cobblestone street with this quintessential French classic. Characterized by its shattered-glass crisp exterior and a tender, honeycomb interior, the Pain au Chocolat is a marvel of laminated dough engineering. This recipe balances high-quality cultured butter with bittersweet dark chocolate batons to create a breakfast pastry that is as sophisticated as it is comforting.
🥗 Ingredients
The Détrempe (Dough)
- 500 grams Bread Flour (High protein content is essential for structure)
- 140 ml Whole Milk (Chilled to 4°C/40°F)
- 140 ml Water (Chilled)
- 60 grams Granulated Sugar
- 40 grams Unsalted Butter (Softened)
- 10 grams Instant Yeast (Also known as rapid-rise yeast)
- 10 grams Fine Sea Salt
The Beurrage (Butter Block)
- 280 grams European-Style Butter (Minimum 82% fat content; cold but pliable)
Assembly and Glaze
- 24 pieces Dark Chocolate Batons (44% to 55% cocoa content)
- 1 Egg Yolk (Large)
- 1 tablespoon Heavy Cream (For the egg wash)
👨🍳 Instructions
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1
In a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Add the chilled milk and water, mixing on low speed for 3 minutes until a shaggy dough forms. Add the 40g of softened butter and mix for another 5-6 minutes until the dough is smooth and elastic.
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2
Shape the dough into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or overnight for better flavor development).
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3
Prepare the butter block by placing the 280g of cold butter between two sheets of parchment paper. Pound with a rolling pin and roll it into a precise 18cm x 18cm (7x7 inch) square. Refrigerate until firm but still bendable.
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4
Roll the chilled dough on a lightly floured surface into a 19cm x 35cm rectangle. Place the butter block in the center. Fold the flaps of the dough over the butter so they meet in the middle, sealing the butter completely.
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5
Perform the first 'Single Turn': Roll the dough out into a long rectangle (about 60cm long). Fold the bottom third up to the center, then the top third down over it, like a letter. Wrap and chill for 30 minutes.
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6
Repeat the rolling and folding process (the 'Single Turn') two more times, chilling for 30 minutes between each turn. You will have a total of 3 turns, creating dozens of thin layers of butter and dough.
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7
After the final turn, chill the dough for at least 1 hour. Roll the dough out into a final large rectangle, approximately 25cm x 50cm and about 4mm thick.
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8
Trim the edges of the dough with a sharp pizza cutter to reveal the layers. Cut the dough into 12 smaller rectangles, each roughly 8cm x 12cm.
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9
Place one chocolate baton near the short edge of a rectangle. Fold the edge over the chocolate, place a second baton against the fold, and continue rolling until you reach the end. Ensure the seam is on the bottom.
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10
Place the pastries on a baking sheet lined with parchment paper, leaving plenty of space between them. Whisk the egg yolk and cream, and brush a light layer of egg wash over each pastry.
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11
Proof the pastries in a draft-free spot (ideally 24-26°C/75-78°F) for 2 to 2.5 hours. They should double in size and wobble slightly when the tray is shaken. Do not proof in a hot area or the butter will melt out!
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12
Preheat your oven to 190°C (375°F). Apply a second thin coat of egg wash. Bake for 18-22 minutes until deep golden brown and crisp. Cool on a wire rack for at least 20 minutes before serving to let the internal structure set.
💡 Chef's Tips
Use butter with a high fat content (82%+); standard grocery butter has too much water and will cause the layers to steam rather than flake. Keep the dough cold! If the butter melts into the dough at any point, you will lose the lamination and end up with a brioche texture. When rolling, use firm, even pressure and avoid stretching the dough, which can tear the delicate butter layers. Invest in high-quality chocolate batons; they are designed to hold their shape and not seize or burn during the high-heat bake. If your kitchen is too warm, chill your rolling pin and work surface with ice packs before starting.
🍽️ 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 a tart apricot preserve to cut through the richness of the butter. Enjoy alongside a glass of freshly squeezed orange juice for a bright, acidic contrast. For a decadent dessert, serve with a small dollop of Chantilly cream and a dusting of cocoa powder.