📝 About This Recipe
Transport your kitchen to the heart of a French boulangerie with this masterclass in laminated dough. Featuring a shatteringly crisp, buttery exterior and a tender, honeycomb interior, these pastries encase two rich batons of dark chocolate for the ultimate morning indulgence. Whether you call it Pain au Chocolat or Chocolatine, the secret lies in the patient fermentation and precise temperature control of the butter layers.
🥗 Ingredients
The Détrempe (Dough Base)
- 500 grams T45 Flour or Bread Flour (high protein content is essential for structure)
- 140 grams Whole Milk (cold, from the refrigerator)
- 140 grams 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)
- 250 grams European-style Butter (minimum 82% fat content, cold)
The Filling & Finish
- 24 pieces Dark Chocolate Batons (specifically designed for baking)
- 1 Egg (large, for egg wash)
- 1 tablespoon Whole Milk (to mix with egg)
👨🍳 Instructions
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1
In a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and yeast. Add the cold milk, water, and 40g of softened butter. Mix on low speed for 4 minutes, then medium speed for 3 minutes until the dough is smooth and elastic. Shape into a flat rectangle, wrap in plastic, and refrigerate for at least 2 hours or overnight.
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2
Prepare the butter block by placing the 250g of cold butter between two sheets of parchment paper. Pound with a rolling pin to soften, then roll into a perfect 20cm x 20cm square. Chill in the fridge for 20 minutes; it should be pliable like clay, not brittle.
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3
Roll your chilled dough out on a lightly floured surface into a rectangle roughly 20cm x 40cm. Place the butter square in the center.
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4
Fold the flaps of the dough over the butter so they meet in the center, encasing the butter completely. Seal the seams tightly. This is your 'lock-in'.
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5
Perform the first 'Single Turn': Roll the dough into a long rectangle (about 60cm long). Fold the bottom third up to the center, and the top third down over it, like a letter. Wrap and chill for 30 minutes.
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6
Rotate the dough 90 degrees and repeat the rolling and folding process (second Single Turn). Wrap and chill for another 30 minutes. Repeat one final time for a total of three turns.
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7
After the final turn, let the dough rest in the fridge for at least 2 hours (or overnight) to allow the gluten to relax completely.
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8
Final Roll: Roll the dough out into a large rectangle, approximately 25cm x 60cm and about 4mm thick. Trim the edges with a sharp pizza cutter to reveal the layers.
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9
Cut the dough into 12 smaller rectangles, each roughly 8cm wide and 15cm long.
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10
Place one chocolate baton at the edge of a rectangle, fold the dough over it, place a second baton, and then roll the rest of the dough up loosely. Ensure the seam is on the bottom.
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11
Place pastries on a baking sheet lined with parchment paper, leaving plenty of space between them. Proof in a warm, draft-free spot (ideally 25°C-27°C) for 2 to 2.5 hours until they have doubled in size and wobble when the tray is shaken.
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12
Preheat your oven to 190°C (375°F). Lightly whisk the egg and milk to create an egg wash. Gently brush the tops of the pastries, avoiding the exposed side layers so they can rise freely.
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13
Bake for 18-22 minutes until deep golden brown. The internal layers should be fully cooked and the exterior crisp.
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14
Transfer to a wire rack and let cool for at least 15 minutes. This allows the internal steam to settle and the honeycomb structure to set.
💡 Chef's Tips
Use high-quality European butter with at least 82% fat; American butters often have too much water, which causes steam to ruin the layers. Keep your kitchen cool! If the butter melts into the dough at any point, you will lose the flaky layers and end up with a bread-like texture. Don't skip the resting times; chilling the dough between turns prevents the gluten from snapping back and keeps the butter from getting too soft. When proofing, do not exceed 28°C (82°F) or the butter inside the layers will melt before the pastry even hits the oven. Use a very sharp knife or pizza cutter for the final cuts to avoid 'pinching' the layers together, which prevents a clean rise.
🍽️ Serving Suggestions
Serve warm with a bowl of Café au Lait for a classic French breakfast experience. Pair with a glass of fresh-pressed orange juice to cut through the buttery richness. Dust lightly with powdered sugar just before serving for an extra touch of elegance. Enjoy alongside a bowl of fresh raspberries or strawberries to add a bright, acidic contrast to the dark chocolate. For a decadent dessert, serve slightly warm with a scoop of high-quality vanilla bean ice cream.