Jul 14 2026
Restaurants›Brasserie Byronz›Pain Au Chocolat Recipe

Pain Au Chocolat Recipe

Inspired by Brasserie Byronz
Time4h
Serves12

chocolate croissant

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Ingredients

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Dough

Filling

Egg Wash

Method

Making the Dough

  1. 1

    Activate Yeast

    In a small bowl, combine warm water (110°F) and yeast. Let it sit for about 5-10 minutes until frothy.

  2. 2

    Mix Dry Ingredients

    In a large mixing bowl, whisk together the flour, sugar, and salt.

  3. 3

    Combine Ingredients

    In the same bowl, add the activated yeast mixture, warm milk, and the egg. Mix until a dough forms.

  4. 4

    Knead the Dough

    Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

  5. 5

    Chill the Dough

    Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

Incorporating Butter

  1. 6

    Prepare Butter

    Take the unsalted butter and pound it into a flat rectangle (about 1/2 inch thick) between two sheets of parchment paper.

  2. 7

    Roll Out Dough

    On a floured surface, roll out the chilled dough into a large rectangle (about 1/4 inch thick).

  3. 8

    Add Butter Layer

    Place the butter rectangle in the center of the rolled-out dough. Fold the dough over the butter, sealing it in.

  4. 9

    Laminate the Dough

    Roll the dough out again into a rectangle and fold it into thirds like a letter. Wrap it in plastic and refrigerate for 30 minutes. Repeat this process 2 more times for a total of 3 folds.

Shaping and Baking

  1. 10

    Cut the Dough

    After the last fold, roll out the dough into a large rectangle and cut it into even triangles.

  2. 11

    Add Chocolate

    Place a piece of dark chocolate at the base of each triangle and roll the dough towards the tip to form a croissant shape.

  3. 12

    Proof the Croissants

    Place the shaped croissants on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them proof for about 1 hour, or until doubled in size.

  4. 13

    Prepare Egg Wash

    In a small bowl, whisk together the egg and water for the egg wash.

  5. 14

    Apply Egg Wash

    Brush the tops of the proofed croissants with the egg wash.

  6. 15

    Bake

    Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes or until golden brown.

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