Pain Au Chocolat Recipe

Activate Yeast

In a small bowl, combine warm water (110°F/43°C) and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.

Make Dough

In a large mixing bowl, combine flour and salt. Melt the unsalted butter and let it cool slightly, then add it to the flour mixture. Add the activated yeast mixture and warm milk. Mix until a sticky dough forms.

Knead Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.

Roll the Dough

After the dough has risen, roll it out on a floured surface into a rectangle about 1/2 inch thick.

Incorporate Butter

Take the chilled butter and place it between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle. Place this butter layer in the center of the rolled dough.

Fold the Dough

Fold the dough over the butter to encase it completely. Roll out again into a rectangle, then fold it into thirds like a letter. Repeat this process two more times, chilling the dough for 30 minutes between each fold.

Shape Pain au Chocolat

Roll out the dough into a large rectangle again. Cut into smaller rectangles (about 4x6 inches). Place a piece of dark chocolate at one end and roll it up tightly. Ensure the seam is on the bottom.

Prepare Egg Wash

Beat the large egg in a small bowl and add 1 tablespoon of granulated sugar. Brush this mixture over the rolled pastries.

Final Rise

Place the shaped pastries on a baking sheet lined with parchment paper. Cover with a towel and let them rise for about 30 minutes.

Bake

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