Pain Au Chocolat Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook, combine 4.5 cups all-purpose flour, 3 tsp granulated sugar, 1 tsp fine sea salt, and 2 tsp instant yeast. Whisk briefly to distribute. Place the yeast so it does not directly contact the salt if your mixer bowl is small.

Hydrate and knead

Warm 3 tablespoons whole milk and 3/4 cup warm water to about 100–110°F (38–43°C). Add to the dry ingredients along with 4 tablespoons softened unsalted butter. Mix on low speed until a shaggy dough forms, then increase speed to medium-low and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If dough is too sticky, add up to 1 tablespoon flour; if too dry, add 1 teaspoon water at a time.

First rest and chill

Shape dough into a rough rectangle, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and rest at room temperature 30 minutes. Then flatten lightly into a 7x9-inch rectangle, wrap tightly in plastic, and refrigerate at least 1 hour (this firms the dough for lamination).

Prepare butter block

While the dough chills, cut 1 cup cold unsalted butter into chunks and place between two pieces of parchment. Using a rolling pin, bash and roll the butter into a 7x9-inch rectangle about 1/2-inch thick. Chill the butter block until firm but pliable (about 15–20 minutes) — it should be cold but not rock hard.

Envelope the butter

On a lightly floured surface (use the 2 tbs flour sparingly), roll chilled dough into a 10x14-inch rectangle. Center the butter block on the lower half of the dough and fold the top half of dough over to fully encase the butter, sealing edges by pinching. Turn the parcel so the seam is to your right (like a book closed).

First turn (lamination)

Roll the dough-butter envelope into a long rectangle about 8x20 inches, using even pressure and rotating/turning 90 degrees as needed. When you have an even rectangle about 8x20, fold it into thirds like a business letter (single turn). Wrap in plastic and chill 30–45 minutes until firm.

Second and third turns

Repeat the rolling to 8x20 inches and fold into thirds two more times for a total of three single turns, chilling 30–45 minutes between each if the butter gets soft. After the final fold, wrap and refrigerate at least 1 hour or preferably overnight — this produces distinct layers.

Roll out and cut

After chilling, roll the laminated dough to a 1/8–1/4-inch thickness (approx 12x18 inches). Trim edges to make a neat rectangle. Cut the dough into twelve 3x5-inch rectangles (or 24 smaller if you prefer mini pains). Keep cut pieces covered with a towel to prevent drying.

Fill with chocolate

Place two chocolate batons parallel near one short edge of each rectangle, about 1/2 inch from the edge and spaced evenly. Fold the short edge over the batons once to encase them, then roll away from you to the opposite edge so the seam ends up on the bottom. Place each rolled pain seam-side down on a parchment-lined baking sheet, spacing about 1-1.5 inches apart.

Proof

Cover loosely with lightly greased plastic or a clean kitchen towel. Proof at warm (75–80°F / 24–27°C) until about doubled in size and the dough puffs (45–75 minutes depending on temperature). They should be soft but still hold shape.

Preheat and egg wash

Preheat oven to 400°F (205°C) with rack in middle. Make egg wash by beating 1 egg with 1 tsp cold water. Gently brush the tops of the proofs with the egg wash — one even thin coat. If using, sprinkle a little coarse sugar on top.

Bake

Bake the pains au chocolat for 12–18 minutes, rotating the pan halfway through, until deeply golden brown and puffed. Smaller/mini pains will need less time (10–12 minutes). The chocolate inside will melt; don’t overbake or they’ll dry out.

Cool

Remove from oven and transfer to a wire rack. Let cool 10–15 minutes before serving so the interior sets slightly; they are best warm or at room temperature the same day. If storing, place cooled pastries in an airtight container for up to 24 hours, or freeze individually wrapped for longer storage — reheat in a 325°F (160°C) oven to refresh.