Pain Au Chocolat Recipe
Recipe information
Make Pain Au Chocolat in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Dough
Butter Block
Filling
Dough Preparation
1. Activate Yeast
In a small bowl, combine 250 ml of warm milk (around 37°C) with 10 grams of active dry yeast. Let it sit for 5-10 minutes until frothy.
2. Mix Dry Ingredients
In a large mixing bowl, combine 500 grams of all-purpose flour, 50 grams of granulated sugar, and 10 grams of salt.
3. Combine Ingredients
Add the frothy yeast mixture and 1 beaten egg to the dry ingredients. Mix until a dough forms.
4. Knead Dough
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
Butter Block Preparation
6. Prepare Butter Block
While the dough is rising, take 250 grams of unsalted butter and place it between two sheets of parchment paper. Roll it into a rectangle (about 1 cm thick) and refrigerate until firm.
Laminate Dough
7. Incorporate Butter Block
Once the dough has risen, roll it out into a large rectangle (about 1 cm thick). Place the chilled butter block in the center and fold the dough over to encase the butter. Seal the edges.
8. First Fold
Roll the dough out again into a large rectangle and fold it into thirds (like a letter). Wrap in plastic wrap and refrigerate for 30 minutes.
9. Second Fold
Repeat the rolling and folding process once more, then refrigerate again for another 30 minutes.
10. Final Fold
Roll the dough out one last time and fold it into thirds. Wrap in plastic wrap and refrigerate for 1 hour before shaping.
Shaping and Baking
11. Cut and Fill
Roll out the dough to a thickness of about 5 mm. Cut into rectangles (about 10 cm x 15 cm). Place a piece of dark chocolate (about 25 grams) at one end of each rectangle and roll it tightly.
12. Second Rise
Place the shaped pain au chocolat on a baking tray lined with parchment paper. Cover with a cloth and let them rise for about 30-40 minutes.
13. Preheat Oven
Preheat the oven to 200°C (400°F).
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