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 3.5 cups all-purpose flour, 2.25 tsp instant yeast, 2 tbsp granulated sugar, and 1 tsp fine sea salt. Whisk briefly to distribute evenly.

Add wet ingredients

Warm 1 cup whole milk to lukewarm (about 95–105°F / 35–40°C). Add the milk, 3 tbsp softened unsalted butter, and 1 large egg to the dry ingredients. Mix on low speed until the dough comes together, about 2–3 minutes. Increase to medium-low and knead 4–6 minutes until a smooth, slightly tacky dough forms. If kneading by hand, mix into a shaggy dough then knead on a lightly floured surface 8–10 minutes.

First chill

Shape the dough into a rectangle about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and makes lamination easier.

Prepare butter block

While the dough chills, place 1 cup cold unsalted butter and 2 tbsp flour between two sheets of parchment. Using a rolling pin, pound and roll the butter into a flat square about 7 x 7 inches (18 x 18 cm), roughly 1/4 inch (6 mm) thick. Keep the edges straight. Chill the butter block in the fridge until firm but still pliable, about 15–20 minutes.

Enclose butter

Lightly flour your work surface and roll the chilled dough into a rectangle about 10 x 16 inches (25 x 40 cm). Center the chilled butter block on the lower half of the dough, leaving a small border. Fold the top half of dough over the butter, sealing edges to fully enclose the butter block. Pinch seams to prevent leaking.

First roll & fold (single turn)

With the seam side down, roll the enclosed dough into a rectangle about 10 x 20 inches (25 x 50 cm) with the long side toward you. Perform a single fold (also called a letter fold): fold the bottom third up, then fold the top third down over it so the dough is folded into three layers. Rotate the dough 90° so the short edge is toward you. Wrap in plastic and refrigerate for 30–45 minutes.

Second roll & fold (single turn)

Remove dough, place seam side down, roll again to about 10 x 20 inches, and perform a second single (letter) fold. Wrap and refrigerate another 30–45 minutes.

Third roll & fold (single turn)

Repeat a third time: roll to 10 x 20 inches and perform a final single fold. After this fold, wrap tightly and chill for at least 1 hour or up to overnight. The dough should be cold and the butter distinct in layered sheets.

Roll out for shaping

On a lightly floured surface, roll the chilled laminated dough into a rectangle about 12 x 20 inches (30 x 50 cm), roughly 1/8–3/16 inch (3–5 mm) thick. Trim the edges so the sides are straight, creating a neat rectangle. Chill 10 minutes if the butter becomes too soft.

Cut and assemble

Cut the rectangle into 12 smaller rectangles about 4 x 3.5 inches (10 x 9 cm). Place one chocolate baton near the short edge of each rectangle, leaving a small margin. Fold the short edge over the chocolate and roll once away from you, then fold the sides under to form a neat seam at the bottom. Place seam-down on a parchment-lined baking sheet, spacing about 2 inches apart.

Egg wash

Whisk together 1 large egg and 1 tsp cold water to make an egg wash. Lightly brush the tops of each rolled pain au chocolat with the egg wash, taking care not to deflate the rolls.

Final proof

Cover the trays loosely with lightly greased plastic wrap or a clean kitchen towel. Proof at 75–80°F (24–27°C) until puffy and roughly doubled in volume, about 1.5–2 hours depending on room temperature.

Preheat oven

Preheat the oven to 400°F (200°C) on convection if available, otherwise 410°F (210°C) conventional. Position racks in the middle of the oven.

Bake

Give the proofed pastries a final light egg wash if needed, sprinkle optional coarse sugar. Bake one tray at a time on the middle rack for 12–16 minutes until deep golden brown and puffed. If using convection, check at 10–12 minutes to avoid over-browning.

Cool

Remove from oven and transfer to a wire rack. Let cool 10–15 minutes before serving so layers set and chocolate remains warm but not molten.