Print

Perfect Homemade Pain au Chocolat Recipe with Flaky Dough Steps

homemade pain au chocolat recipe - featured image
Print Recipe

This recipe guides you through making authentic flaky laminated dough pain au chocolat with a gooey chocolate center, perfect for brunch or coffee breaks.

Ingredients

Scale
  • 3 1/4 cups all-purpose flour (410 g)
  • 1/4 cup granulated sugar (50 g)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 1/2 tsp salt
  • 1 cup whole milk, warm (about 100°F / 38°C)
  • 2 tbsp unsalted butter, melted (for the dough)
  • 1 cup unsalted European-style butter, cold (225 g) for laminating
  • About 40 chocolate batons or high-quality dark chocolate sticks (roughly 1 oz / 28 g each)
  • 1 large egg, beaten with 1 tbsp water (for egg wash)

Instructions

  1. Activate the yeast by combining warm whole milk (100°F/38°C) with sugar and active dry yeast. Let sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, whisk together flour and salt. Pour in the activated yeast mixture and melted butter. Stir until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  4. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled.
  5. Prepare the butter block by pounding and rolling cold butter between parchment paper into a 7×7 inch (18×18 cm) square. Keep cold but pliable.
  6. Roll dough into a 10×20 inch (25×50 cm) rectangle. Place butter square in center and fold dough edges over to encase butter. Pinch edges to seal.
  7. Roll dough into a 10×24 inch (25×60 cm) rectangle and fold into thirds. Wrap and chill for 30 minutes.
  8. Repeat rolling and folding two more times, chilling for 30 minutes after each fold.
  9. Roll dough to 10×20 inches (25×50 cm). Cut into 12 rectangles (4×5 inches / 10×12.5 cm). Place a chocolate baton near one short edge and roll tightly, sealing the edge underneath.
  10. Place rolled pastries on parchment-lined baking sheet, cover loosely, and proof for 1 to 1 1/2 hours until puffy but not doubled.
  11. Preheat oven to 400°F (200°C). Brush pastries with egg wash.
  12. Bake for 15-18 minutes until puffed and golden brown, rotating pan halfway through baking.
  13. Cool slightly on a wire rack before serving.

Notes

Keep everything cold during laminating to prevent butter from melting into the dough. Chill dough between folds for flaky layers. Use European-style butter for best flakiness. Egg wash gives a shiny golden crust. You can freeze unbaked pastries for up to 1 month and bake from frozen, adding a few extra minutes.

Nutrition

Keywords: pain au chocolat, laminated dough, homemade pastry, flaky dough, chocolate pastry, French dessert, breakfast pastry

Find it online: https://bitematrix.com/perfect-homemade-pain-au-chocolat-recipe-with-flaky-dough-steps/