Pain Au Chocolat Recipe
Indulge in our decadent Pain au Chocolat, a classic French pastry that boasts a flaky, buttery exterior and a rich, molten chocolate center. Each bite melts in your mouth, delivering the perfect balance of sweetness and warmth. Perfect for breakfast or as a delightful afternoon treat, this pastry is a little piece of Paris that you won't want to miss!
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Ingredients
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Dough
Filling
Egg Wash
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine flour and salt. Add the yeast mixture and the egg, and mix until a dough forms.
- 3
Knead Dough
Knead the dough on a floured surface for about 5-7 minutes until smooth.
- 4
Butter Incorporation
Roll the dough into a rectangle and spread the softened butter over two-thirds of the dough. Fold the unbuttered third over the middle, then fold the other third over that. Chill for 30 minutes.
- 5
Repeat Folding
Roll out the dough again and repeat the folding process two more times, chilling for 30 minutes between each fold.
Assembly
- 6
Shape Pain au Chocolat
Roll the final dough into a rectangle, cut it into smaller rectangles, and place a piece of dark chocolate at one end. Roll up tightly.
- 7
Prepare for Baking
Place the shaped pastries on a baking sheet lined with parchment paper, seam-side down.
- 8
Egg Wash
Mix the egg and water in a small bowl, then brush the mixture over the pastries.
Baking
- 9
Preheat Oven
Preheat your oven to 400°F (200°C).
- 10
Bake
Bake for 15-20 minutes, until golden brown. Let cool slightly before serving.
