Pain Au Chocolat Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 4.5 cups all-purpose flour, 3 tsp sugar, 1.5 tsp salt and 2.25 tsp instant yeast. Whisk briefly to distribute evenly. Keep the yeast and salt slightly apart when possible until mixing begins.

Warm liquids & combine

Warm 1 cup whole milk and 1/4 cup water to about 95–105°F (warm to the touch, not hot). Add the warmed milk/water and 3 tbsp softened unsalted butter to the dry ingredients. Add 2 large eggs. Mix on low speed until a rough shaggy dough forms, about 2–3 minutes.

Knead

Increase speed to medium-low and knead until dough is smooth and slightly tacky, about 4–6 minutes. If mixing by hand, turn onto a lightly floured surface and knead 8–10 minutes. Dough should be cohesive and elastic.

First chill

Shape dough into a flat rectangle (about 1 inch thick). Wrap tightly in plastic wrap and refrigerate for at least 1 hour (chilling relaxes gluten and makes laminating easier).

Prepare butter block

While dough chills, prepare the butter block. Place 1 cup cold unsalted butter and 2 tbsp flour between two sheets of parchment. Using a rolling pin, beat and roll the butter into a 8x6 inch rectangle about 1/2 inch thick. Keep edges neat. Chill the butter block until firm but pliable (about 15–20 minutes).

Roll out dough

On a lightly floured surface, roll the chilled dough into a rectangle roughly 12x10 inches. If dough resists, rest 10 minutes in refrigerator and continue.

Enclose butter

Place the butter block centered on the lower two-thirds of the dough rectangle. Fold the top third of dough down over the butter, then fold the bottom third up (like a business letter) so the butter is fully enclosed. Pinch seams to seal.

First fold (turns)

Roll the sealed dough into a long rectangle about 20x8 inches, keeping even thickness. Fold the right third over the center, then the left third over that (a single letter fold). This equals one turn. Wrap in plastic and chill 30–45 minutes until firm.

Second & third turns

Repeat rolling to 20x8 inches and perform a second letter fold. Chill 30–45 minutes. Repeat once more for a third fold. After the final fold, chill dough at least 1 hour or overnight for best flavor and easier handling. Total of 3 single folds yields a laminated dough with layers.

Roll and cut

After chilling, roll dough to a rectangle about 20x14 inches, 1/8–1/4 inch thick. Trim edges to make straight sides. Cut dough into 24 rectangles about 3x4 inches (adjust count to yield 24 pieces).

Add chocolate and shape

Place a chocolate baton or 1 piece of chocolate near one short edge of each rectangle. Fold the short edge over the chocolate and roll once towards the opposite edge so the seam is on the bottom. For classic pain au chocolat, you can place two batons in each rectangle (one near each short edge) and roll from the center so chocolate ends up enclosed. Place shaped pastries seam-side down on parchment-lined baking sheets, leaving space for rise.

Proof

Cover loosely with lightly oiled plastic or a clean towel and proof at 75–80°F (24–27°C) until puffy and nearly doubled, about 60–90 minutes depending on temperature. Do not over-proof; you want distinct layers visible when baked.

Egg wash & bake

Preheat oven to 400°F (200°C) about 20 minutes before baking. Whisk 1 egg with 1 tsp water to make an egg wash. Gently brush each pastry with the egg wash (avoid pooling). Optionally sprinkle a small pinch of coarse sugar on top. Bake one sheet at a time on the middle rack for 12–16 minutes, rotating halfway, until deeply golden, puffed, and laminated layers are visible. Internal temp should be around 200°F (93°C) when done.

Cool

Remove from oven and transfer to a rack. Let cool 10–15 minutes before serving so chocolate sets slightly. Best enjoyed warm the day of baking.