Pain Au Chocolat Recipe

Bloom yeast

Combine warm water (about 100–110°F / 38–43°C) with 1 tsp of the sugar and sprinkle active dry yeast on top. Let sit 5–10 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), whisk together 4.5 cups all-purpose flour, remaining granulated sugar, and 1.5 tsp fine sea salt.

Combine wet ingredients

Whisk together the milk (room temperature or slightly warm), the softened 3 tbs butter, and the large egg. Add the bloomed yeast mixture and mix briefly to combine.

Form dough

With mixer on low, add wet mixture to dry ingredients and mix until a shaggy dough forms, about 1–2 minutes. If using a stand mixer, switch to the dough hook and knead 2–3 minutes until smooth but slightly tacky. Dough should hold together but not be sticky; add up to 1 tbs flour if too wet.

First chill

Shape dough into a rectangle about 1-inch thick, wrap in plastic, and chill in refrigerator for 30–45 minutes to relax gluten and keep butter cold for lamination.

Prepare butter block

While dough chills, place 1.5 cups cold unsalted butter between two sheets of parchment. Using a rolling pin, pound and roll the butter into a 7x10 inch rectangle about 1/4-inch thick. If butter is too soft, return to fridge for 10 minutes. Optionally dust with 1 tbs flour to help shape.

Roll dough

On a lightly floured surface, roll chilled dough to a rectangle roughly 10x14 inches, about 1/4-inch thick. The dimensions should allow the butter block to be centered with a border of dough around edges.

Enclose butter

Place butter block on one half of the dough rectangle. Fold the other half of dough over the butter so edges meet; pinch to seal and trim any excess to form a neat rectangle, roughly 10x12 inches.

First fold (letter fold)

Roll the butter-enclosed dough into a long rectangle about 10x18 inches. Perform a single letter (3-fold): fold one third over the center, then fold the remaining third over that, like folding a letter. Rotate dough 90 degrees so the short end faces you.

Chill between folds

Wrap in plastic and chill 30 minutes. Repeat the rolling and letter fold two more times for a total of three folds (3 single folds). Chill 30 minutes between each fold to keep butter firm. After final fold, chill 1 hour or overnight for best layers.

Roll final sheet

On a lightly floured surface, roll chilled laminated dough to a rectangle about 12x18 inches and about 1/8–3/16 inch thick. Try to maintain even thickness.

Trim and cut

Trim edges to make a neat rectangle. Cut the sheet into 16 equal rectangles about 3x4.5 inches (or 4x4.5 for slightly larger). Keep trimmed edges to re-roll if desired.

Place chocolate

Place one chocolate baton (or 2 small chocolate sticks) near the short edge of each rectangle. If using long batons, place so they will be enclosed when rolled.

Roll pastries

Fold the near short edge over the chocolate and roll once to encase, then continue rolling to form a neat seam on the bottom. Make sure the seam is tight so chocolate stays inside during proofing and baking.

Arrange for proof

Place formed pains au chocolat seam-side down on a parchment-lined sheet pan, leaving about 1–1.5 inches between each. If you have two pans, distribute evenly.

Final proof

Cover loosely with lightly greased plastic wrap or a clean kitchen towel and proof at warm place (75–80°F / 24–27°C) for 1.5–2 hours, until puffy and noticeably risen but not doubled. Alternatively, proof in a warmer (up to 90°F) for shorter time — watch carefully; overproofing causes collapse.

Preheat oven

Preheat oven to 400°F (200°C) with rack in middle position. Place an empty baking sheet on lower rack if you plan to create steam splash (optional).

Make egg wash

Whisk together 1 egg yolk and 1 tsp milk or water until smooth. Strain if necessary for uniform color.

Brush and score

Gently brush each pain au chocolat with egg wash, avoiding sealing edges. If desired, lightly score the top with two shallow slashes parallel to the long side to expose a bit of chocolate during bake.

Bake with steam (optional)

For a glossy crust and better oven spring, place 1 cup hot water on the preheated empty baking sheet on the lower rack immediately before sliding the tray of pastries into the oven to create steam. Close oven quickly.

Bake

Bake at 400°F (200°C) for 12–16 minutes until deep golden brown and puffed. Rotate pans halfway through for even color. If using two trays, swap positions halfway through.

Cool

Remove from oven and transfer to a wire rack. Let cool 10–15 minutes before serving so chocolate sets slightly. Serve warm or at room temperature.

If desired, brush cooled pastries lightly with additional melted butter for shine and sprinkle a small pinch of coarse sugar before serving. Store cooled pains au chocolat in an airtight container for up to 2 days at room temperature or freeze baked pastries for longer storage.