Name: ONE Restaurants PAIN AU CHOCOLAT Recipe
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Cuisine: French
Ingredients: 4 cups all-purpose flour; 1 cup unsalted butter; 2 tsp active dry yeast; 1 tbs granulated sugar; 1 cup milk; 1 tsp salt; 4 oz dark chocolate or chocolate batons; 1 whole egg (for egg wash)

Delle Venezie, Italy. Deep golden-yellow color, rich warm and inviting aromas of ripe fruits & honey.

2020 LAVIS VIVOLO PINOT GRIGIO

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

Chocolate Shake

Cold Cereal

Indulge in our exquisite Pain au Chocolat, a delightful combination of flaky, buttery pastry enveloping rich, velvety chocolate. Each bite offers a perfect balance of textures, with the crisp exterior giving way to a soft, warm interior that melts in your mouth. A classic French treat that’s perfect for breakfast or an afternoon pick-me-up, it's a little piece of heaven in every bite.

In a small saucepan, gently heat the milk until warm (not boiling). Remove from heat and sprinkle the yeast and sugar over the milk. Let it sit for about 5-10 minutes until frothy. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and melted butter. Mix until a dough forms.

Prepare the Dough

Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Knead the Dough

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick. Fold the dough into thirds (like a letter), then roll out again to a rectangle. Repeat this process 2-3 times to create layers.

Roll and Fold

Cut the rolled dough into rectangles (about 3x5 inches). Place a piece of chocolate on the edge of each rectangle, then roll it up tightly, sealing the edges. Place each rolled pastry seam-side down on a baking sheet lined with parchment paper.

Shape the Pain au Chocolat

Cover the pastries with a clean cloth and let them rise for another 30-45 minutes until puffed.

Final Rise

Preheat your oven to 400°F (200°C). Beat the egg and brush it over the tops of the pastries. Bake for 15-20 minutes until golden brown and flaky.

Preheat and Bake

Remove from the oven and let cool slightly on a wire rack before serving. Enjoy your homemade Pain au Chocolat!

Cool and Serve

all-purpose flour

unsalted butter

active dry yeast

granulated sugar

milk

salt

dark chocolate or chocolate batons

egg (for egg wash)

PAIN AU CHOCOLAT

smokey fries, mushroom ketchup, cippolini onions, truffled watercress salad, red wine jus.

BRAISED SHORTRIB

strawberry compote, whipped cheesecake and graham crumble

BUTTERMILK PANCAKES

Indulge in our succulent Smoked Ham, expertly prepared to achieve a perfect balance of smoky richness and tender juiciness. Each slice is infused with aromatic spices and slow-cooked to perfection, delivering an unforgettable flavor experience. Perfectly paired with a side of tangy mustard or sweet apple chutney, this dish is a savory delight that will leave you craving more.

SMOKED HAM

HUDSON VALLEY FOIE GRAS

vodka rose, stracciatella, basil and house-made bomba

BONE IN VEAL PARMESAN

peanut salsa macha, crispy chickpeas, lemon, za'atar naan and wildflower honey

WHIPPED FETA

Make PAIN AU CHOCOLAT Recipe in just 3h . Indulge in our exquisite Pain au Chocolat, a delightful combination of flaky, buttery pastry enveloping rich, velvety chocolate. Each bite offers a perfect balance of textures, with the crisp exterior giving way to a soft, warm interior that melts in your mouth. A classic French treat that’s perfect for breakfast or an afternoon pick-me-up, it's a little piece of heaven in every bite.

Pain Au Chocolat Recipe

Ingredients

Dough and Filling

Method

Preparation Instructions