Pain Au Chocolate Recipe
Indulge in our flaky Pain au Chocolat, a classic French pastry filled with rich dark chocolate, perfect for a delightful breakfast or afternoon treat.
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Ingredients
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Dough and Filling
Method
Preparation and Baking
- 1
Make the Dough
In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. In another bowl, mix flour and salt. Add the yeast mixture and the softened butter to the flour. Mix until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 2
Shape the Pastries
Once the dough has risen, roll it out into a rectangle about 1/4 inch thick. Cut the dough into smaller rectangles (about 3x5 inches). Place a piece of dark chocolate at one end of each rectangle and roll the dough over the chocolate to form a cylinder. Pinch the ends to seal.
- 3
Second Rise
Place the rolled pastries seam-side down on a baking sheet lined with parchment paper. Cover with a cloth and let them rise again for about 30 minutes.
- 4
Preheat Oven
Preheat your oven to 375°F (190°C).
- 5
Bake
In a small bowl, beat the egg for the egg wash. Brush the tops of the pastries with the egg wash. Bake in the preheated oven for 15-20 minutes or until golden brown.
- 6
Cool and Serve
Remove from the oven and let the pastries cool on a wire rack. Serve warm.
