📝 About This Recipe
Transport your kitchen to a Parisian boulangerie with this classic Pain au Chocolat, featuring dozens of shattered-glass layers of buttery, golden puff pastry. This iconic French viennoiserie balances a savory, fermented dough with the deep, sophisticated sweetness of high-quality dark chocolate batons. Mastering the lamination process at home yields a pastry that is incomparably superior to store-bought versions—crisp on the outside, airy within, and soul-warmingly buttery.
🥗 Ingredients
The Détrempe (Dough)
- 250 grams All-purpose flour (high quality)
- 250 grams Bread flour (for structural strength)
- 60 grams Granulated sugar
- 10 grams Fine sea salt
- 10 grams Instant yeast
- 140 ml Whole milk (cold)
- 140 ml Water (cold)
- 40 grams Unsalted butter (softened)
The Beurrage (Butter Block)
- 280 grams European-style unsalted butter (minimum 82% fat content; cold)
Assembly and Finish
- 24 pieces Dark chocolate batons (semi-sweet, approx 8cm long)
- 1 large Egg (for egg wash)
- 1 tablespoon Whole milk (for egg wash)
👨🍳 Instructions
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1
In a stand mixer fitted with a dough hook, combine both flours, sugar, salt, and yeast. Add the cold 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 wrap, and refrigerate for at least 2 hours (or overnight for the best flavor development).
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3
Prepare the butter block: Place the 280g of cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll it into a 18x18cm square. Ensure it is even in thickness. Chill for 20 minutes; it should be pliable like clay but not soft.
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4
Lamination Part 1: Roll your chilled dough into a 20x35cm rectangle. Place the butter square in the center. Fold the dough flaps over the butter so they meet in the middle, sealing the butter completely inside.
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5
The First Turn: Roll the dough length-wise into a long rectangle (about 60cm long). Fold it like a letter—bottom third up, top third down. Wrap and chill for 30 minutes. This creates your first layers.
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6
The Second Turn: Rotate the dough 90 degrees. Roll out again to 60cm and repeat the letter fold. Wrap and chill for another 30 minutes. Repeat this one more time for a total of three 'single turns'.
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7
Final Roll: On a lightly floured surface, roll the chilled dough into a large rectangle approximately 25x50cm and about 4mm thick. Trim the uneven edges with a sharp pizza cutter to reveal the layers.
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8
Cutting: Cut the dough into 12 smaller rectangles, each approximately 8x12cm. You should have two rows of six.
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9
Shaping: Place one chocolate baton near the short edge of a rectangle. Fold the edge over the chocolate, place a second baton next to the fold, and roll the rest of the dough up snugly but not too tight.
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10
Proofing: Place the pastries on a baking sheet lined with parchment paper, seam-side down. Cover loosely and let rise in a draft-free spot (ideally 24-26°C) for 2 to 2.5 hours until doubled in size and 'wobbly' when the tray is shaken.
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11
Preheat your oven to 200°C (390°F). Whisk the egg and tablespoon of milk together. Gently brush the tops of the pastries with the egg wash, avoiding the exposed side layers so they can rise freely.
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12
Bake for 15 minutes at 200°C, then lower the temperature to 175°C (350°F) and bake for another 8-10 minutes until deep golden brown. Cool on a wire rack for 20 minutes before serving.
💡 Chef's Tips
Always use European-style butter with high fat content for maximum flakiness. If the dough or butter feels too warm at any point, stop and refrigerate for 15 minutes to prevent the butter from melting into the dough. Avoid over-proofing; if the dough starts leaking butter before it hits the oven, it has become too warm. Use a very sharp knife or pizza cutter to trim edges; a dull blade will 'smush' the layers together and prevent a proper rise. For a professional shine, brush with a simple sugar syrup immediately after taking them out of the oven.
🍽️ Serving Suggestions
Serve warm with a bowl of Cafe au Lait for the authentic French experience. Pair with a side of fresh raspberries or strawberries to cut through the buttery richness. Enjoy alongside a glass of freshly squeezed orange juice. Dust lightly with powdered sugar just before serving for an elegant touch. Serve as part of a Sunday brunch spread with soft-scrambled eggs and salty ham.