Pain Au Chocolat Recipe
Make Pain Au Chocolat Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (Detrempe)
Butter Block (Beurrage)
Filling and Assembly
Optional Finishes
Method
Dough (Detrempe)
- 1
Warm milk and mix
Warm the milk to about 95–105°F (35–40°C) — it should feel slightly warm but not hot. In a large bowl or the bowl of a stand mixer, combine the warm milk, sugar and instant yeast. Let sit 5 minutes until the yeast begins to foam lightly.
- 2
Combine dry and wet
Add the flour and salt to the yeast mixture. Add the softened butter and the egg. Using a dough hook on low speed or a wooden spoon, mix until the ingredients come together into a shaggy dough (about 2–3 minutes).
- 3
Knead briefly
Increase mixer speed to medium and knead for 4–6 minutes until the dough is smooth and slightly elastic but still soft (it should not be overly developed; you want a tender crumb). If mixing by hand, knead on a lightly floured surface for about 6–8 minutes.
- 4
First chill/relax
Shape the dough into a rough rectangle, place in a lightly oiled bowl, cover with plastic wrap and refrigerate for 30–60 minutes to relax the gluten and cool the dough. Chilling makes laminating easier.
Butter Block (Beurrage)
- 5
Prepare butter block
While the dough chills, place the cold butter between two pieces of parchment and beat/roll it with a rolling pin until pliable. Using a bench scraper and rolling pin, shape the butter into a 8 x 6-inch (20 x 15 cm) rectangle about 1/4-inch (6 mm) thick. If the butter is too soft, chill briefly; if too hard, let it sit a few minutes until workable. If desired, dust lightly with 1 tablespoon flour to help consistency.
- 6
Chill butter if needed
Return the butter block to the refrigerator while you roll the dough so it stays cool and firm but still pliable.
Laminate and Fold
- 7
Roll dough into envelope
On a lightly floured surface, roll the chilled dough into a rectangle roughly 12 x 8 inches (30 x 20 cm). Place the butter block centered on the lower two-thirds of the dough, leaving margins at the edges. Fold the top third of dough over the butter, then fold the bottom third up over that (a letter fold), fully enclosing the butter.
- 8
First turn (book/letter fold)
Rotate the dough 90° so the short edge is closest to you. Roll again to a rectangle about 12 x 8 inches. Perform a single letter fold (fold top third down, bottom third up). Wrap in plastic and refrigerate 20–30 minutes to relax and keep butter cold.
- 9
Second and third turns
Repeat the rolling and letter fold two more times for a total of three turns (you can do single folds each time). Chill 20–30 minutes between turns if the butter softens. After the final fold, wrap the laminated dough tightly and refrigerate for at least 1 hour or up to overnight.
Shaping and Proofing
- 10
Roll out final sheet
On a lightly floured surface, roll the laminated dough into a rectangle roughly 16 x 12 inches (40 x 30 cm) about 1/8–1/4 inch (3–6 mm) thick. Try to keep edges straight and even. Trim uneven edges with a bench scraper.
- 11
Cut rectangles
Cut the dough into 12 rectangles approximately 4 x 3 inches (10 x 7.5 cm). Keep cut pieces on a lightly floured or parchment-lined tray and cover with a clean kitchen towel so they do not dry out.
- 12
Add chocolate
Place one chocolate baton (or 10–12 g chopped chocolate) near the short edge of each rectangle. Fold the short edge over the chocolate and roll once so the chocolate is encased, leaving a seam underneath. If using two small batons per roll, place two side-by-side near the short edge before rolling.
- 13
Arrange for proof
Place each pain au chocolat seam-side down on a parchment-lined baking sheet, spacing about 1–1.5 inches (2.5–4 cm) apart to allow expansion. Cover loosely with lightly greased plastic wrap or a damp kitchen towel.
- 14
Final proof
Proof at 75–80°F (24–27°C) for 60–90 minutes, or until the pastries are noticeably puffed (about 1.5x original size). Avoid over-proofing; they should still hold shape but be airy.
Baking and Finishing
- 15
Preheat oven and egg wash
Preheat the oven to 400°F (200°C) with a rack in the center. In a small bowl, whisk the egg with 1 teaspoon cold water to make an egg wash.
- 16
- 17
Cool
Remove the baking sheet to a wire rack and let cool 5–10 minutes before serving. The chocolate will be hot so allow a brief rest. Dust lightly with powdered sugar if desired and serve warm or at room temperature.