📝 About This Recipe
Transport yourself to a Parisian boulevard with this quintessential French pastry, characterized by its shatteringly crisp, buttery layers and a heart of molten dark chocolate. Known as 'chocolatine' in southwestern France, this masterpiece of lamination relies on high-quality butter and a patient fermentation process to achieve its iconic honeycomb structure. Perfectly balanced between salty-sweet dough and rich cocoa, it is the ultimate indulgence for a slow, luxurious morning.
🥗 Ingredients
The Détrempe (Dough Base)
- 500 grams Bread Flour (high protein content, ideally 12-13%)
- 140 ml Whole Milk (cold, from the refrigerator)
- 140 ml Water (cold)
- 60 grams Granulated Sugar
- 40 grams Unsalted Butter (softened)
- 10 grams Instant Yeast (or 20g fresh yeast)
- 10 grams Fine Sea Salt
The Butter Block (Beurrage)
- 280 grams European-Style Butter (high fat content (82% minimum), cold)
Assembly and Finish
- 24 pieces Dark Chocolate Batons (specifically for baking (44-55% cocoa))
- 1 Egg Yolk (for egg wash)
- 1 tablespoon Heavy Cream (whisked with the egg yolk)
👨🍳 Instructions
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1
In a stand mixer fitted with a dough hook, combine flour, sugar, salt, and yeast. Add the milk and water, mixing on low speed for 3 minutes until a shaggy dough forms. Add the 40g of softened butter and increase to medium speed, kneading for 5-7 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 ideally overnight, to relax the gluten and chill the dough thoroughly.
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3
Prepare the butter block by placing the cold 280g of butter between two sheets of parchment paper. Beat with a rolling pin to soften, then roll it into a precise 20x20cm square. Refrigerate for 20 minutes until firm but still pliable (it should bend without snapping).
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4
On a lightly floured surface, roll your chilled dough into a 20x40cm rectangle. Place the butter block in the center and fold the dough flaps over it so they meet in the middle, sealing the butter completely inside.
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5
Perform the first 'Single Turn': Roll the dough lengthwise into a 60cm long rectangle. 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 second turn). Always roll in the direction of the open ends. Wrap and chill for another 30 minutes. Perform a third and final turn, then chill the dough for at least 1 hour (or up to 2 hours).
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7
Roll the finished pastry dough into a large rectangle approximately 25cm wide and 70cm long, with a thickness of about 4mm. Trim the uneven edges with a sharp pizza cutter to reveal the layers.
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8
Cut the dough into 12 smaller rectangles, each roughly 8cm wide and 15-18cm long.
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9
Place one chocolate baton at the edge of a rectangle, fold the dough over it, place a second baton next to the fold, and continue rolling the dough up snugly but not too tight. The seam should be at the bottom.
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10
Place the pastries on a baking sheet lined with parchment paper, leaving plenty of space between them. Cover loosely with plastic wrap and proof in a warm, draft-free spot (ideally 24-26°C) for 2 to 2.5 hours until doubled in size and 'jiggly' when the tray is shaken.
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11
Preheat your oven to 190°C (375°F). Gently brush the tops of the proofed 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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12
Bake for 18-22 minutes until deep golden brown. The internal layers should be fully cooked and the exterior should sound hollow when tapped. Cool on a wire rack for 10 minutes before serving.
💡 Chef's Tips
Use European-style butter with high fat content; standard table butter has too much water and will cause the layers to steam rather than flake. Keep the dough and butter at similar temperatures; if the butter is too hard it will break, if too soft it will melt into the dough. Avoid over-proofing; if the dough gets too warm, the butter will leak out during baking, leaving you with a greasy roll instead of flaky layers. When trimming the edges of the dough, use a very sharp knife or pizza cutter in a single swift motion to avoid squashing the delicate laminations. If the dough starts to feel elastic and 'snaps back' while rolling, stop immediately and let it rest in the fridge for 15 minutes.
🍽️ Serving Suggestions
Serve warm with a bowl of Café au Lait for the authentic French breakfast experience. Pair with a side of fresh raspberries or a tart berry compote to cut through the buttery richness. Dust lightly with powdered sugar just before serving for an elegant aesthetic touch. Accompany with a glass of freshly squeezed orange juice to balance the dark chocolate's intensity.