Pain Au Chocolat Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 3.5 cups all-purpose flour, 0.25 cup sugar, 1 tsp fine sea salt, and 1.5 tsp instant yeast. Keep yeast on one side of the bowl away from the salt if mixing by hand.

Combine wet ingredients

Warm 0.5 cup whole milk until lukewarm. Combine the warm milk and 0.25 cup warm water. Beat 1 large egg lightly and add it to the milk mixture along with 3 tbs softened unsalted butter.

Form the dough

Add the milk/egg/butter mixture to the dry ingredients. Mix with a dough hook or wooden spoon until a shaggy dough forms. Knead on medium speed (or by hand on a floured surface) for 6–8 minutes until the dough is smooth and slightly tacky but not sticky. Add small additional flour (1 tsp at a time) only if excessively sticky.

First chill/relax

Shape the dough into a flat rectangle, wrap in plastic, and refrigerate for 30 minutes to relax the gluten and chill the fat for easier lamination.

Prepare butter block

While the dough chills, place 12 tbs cold unsalted butter between two sheets of parchment. Using a rolling pin, flatten and roll the butter into an even 7x8-inch rectangle about 1/2 inch thick. Chill in refrigerator until firm but pliable, about 15–20 minutes.

Roll and encase

On a lightly floured surface, roll the chilled dough into a rectangle roughly 10x16 inches. Place the butter block offset on one half of the dough, fold the other half over to fully encase the butter, and pinch the edges to seal so butter is enclosed.

First fold (single turn)

Roll the encased dough gently into an approximate 8x18-inch rectangle (keep even thickness). Fold the top third down, then the bottom third up (a letter fold). Wrap in plastic and chill for 30 minutes to rest and keep butter cold.

Second fold (double turn)

Repeat rolling to an 8x18-inch rectangle, then fold again the same letter fold. Wrap and chill 30 minutes. For a flakier pastry, you may do a third letter fold, chilling 30 minutes between turns; total 2–3 folds is typical for pain au chocolat.

Final roll and cut

After the last chill, roll the dough into a rectangle about 12x20 inches and about 1/8–1/4 inch thick. Trim the edges to make even sides. Cut the dough into 8 equal rectangles roughly 3x4.5 inches (or 4x5 inches depending on final size). Lightly dust with 1 tbs flour if sticking.

Add chocolate

Place one or two chocolate batons near one short edge of each rectangle (depending on baton size). Fold the short edge over the chocolate and roll toward the opposite edge, sealing the seam by pressing gently. Place seam-side down on a baking sheet lined with parchment, leaving spacing between pastries.

Proof

Cover loosely with plastic wrap or a clean kitchen towel and proof at warm room temperature (about 75°F / 24°C) until puffed and nearly doubled, roughly 60–90 minutes. Alternatively, proof in a turned-off oven with the light on to maintain gentle warmth. Do not overproof—pastries should hold shape when touched lightly.

Preheat oven

Preheat oven to 400°F (200°C) with a rack in the center. Position an empty baking sheet or a baking stone on the rack to heat if desired for a crisper bottom.

Egg wash

Whisk 1 egg with 1 tbs cold water until homogeneous. Gently brush the tops of the proofed pastries with the egg wash, avoiding excess that can drip onto the tray and burn.

Bake

Bake the pastries on the middle rack for 15–18 minutes until deep golden brown and puffed. Rotate the tray halfway through for even color. If bottoms are browning too quickly, lower the oven temperature by 10–15°F (5–8°C) and extend bake time by a few minutes.

Cool

Remove from oven and transfer to a wire rack. Let cool 10–15 minutes before serving so chocolate sets slightly. Pain au chocolat is best warm or at room temperature.