Pain Au Chocolat Recipe

Mix dry ingredients

In the bowl of a stand mixer (or large bowl), whisk together 3.5 cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon fine sea salt, and 2 teaspoons instant yeast. Keep the yeast on one side of the bowl away from the salt if mixing by hand.

Hydrate and combine

Warm 1/2 cup water to about 95–105°F (warm to the touch). In a small bowl or measuring cup, combine 3 tablespoons whole milk and the warm water. Beat 2 large eggs lightly and add to the milk/water. Add the liquids to the dry ingredients and mix on low with the dough hook until a shaggy dough forms.

Add butter and knead

Add 2 tablespoons softened unsalted butter and knead on medium speed for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, turn out onto a lightly floured surface and knead 8–10 minutes.

First chill

Shape the dough into a flat rectangle about 1 inch thick, wrap in plastic, and refrigerate for 30–45 minutes to relax the gluten and make it easier to laminate.

Prepare butter block

While the dough chills, place 12 oz cold unsalted butter between two sheets of parchment. Using a rolling pin, pound and roll the butter to form a 7x8 inch rectangle about 1/2 inch thick. Keep the edges straight. If the butter is too soft, chill briefly; if too hard, warm slightly by pressing with the rolling pin.

Optional flour

If the butter is very soft and sticky, dust 1 tablespoon flour into the block surface to help manage it. Return butter block to refrigerator briefly if it becomes too soft while working on the dough.

Enclose butter

Remove chilled dough and roll it on a lightly floured surface into a 10x12 inch rectangle. Place the chilled butter block in the center of the dough so the longer side of the butter is parallel to the shorter side of the dough. Fold the uncovered dough sides over the butter to fully enclose it, sealing the edges to make a neat package.

First roll and fold (single turn)

Roll the package into a long rectangle about 8x20 inches. Be gentle and even so the butter stays enclosed. Fold the top third down over the middle, then fold the bottom third up over that (letter fold). Rotate the dough 90 degrees so the short edge faces you, wrap in plastic, and chill for 30 minutes.

Second and third turns

Repeat the rolling to an approximately 8x20 inch rectangle and perform a second letter fold. Wrap and chill 30 minutes. Repeat a third time: roll out and perform a third letter fold. Chill the dough for at least 1 hour or up to overnight (the dough should be cold but pliable). Total three turns to create layers.

Roll out final sheet

On a lightly floured surface, roll the laminated dough to a rectangle about 10x14 inches and about 1/4 inch (6 mm) thick. Keep edges even and maintain an even thickness for uniform baking.

Trim and cut

Trim ragged edges to form a neat rectangle. Cut the dough into 12 equal rectangles, approximately 3.5 x 4.5 inches each (or two rows of six). Keep pieces covered with a kitchen towel if working slowly to prevent drying.

Place chocolate

Place one chocolate baton or a small pile (~10–15 g chopped dark chocolate) near the top short edge of each rectangle. Brush the top edge lightly with a little water or beaten egg to help seal if desired.

Roll and seal

Fold the top edge over the chocolate and roll the dough down toward the bottom edge, enclosing the chocolate. Seal the seam by pinching lightly and set seam-side down on a parchment-lined baking sheet, spacing about 2 inches apart. If using longer batons, place two batons per pastry for a classic double-bar pain au chocolat.

Final proof

Cover the shaped pastries loosely with lightly greased plastic wrap or a damp towel and proof at 75–80°F (warm place) for 1.5–2 hours, or until they have visibly puffed and increased about 60–80% in size. Do not overproof; they should still hold some shape.

Preheat oven

Preheat oven to 400°F (200°C). Position rack in the center. Prepare an egg wash by whisking 1 egg with 1 teaspoon cold water until smooth.

Egg wash

Gently brush the tops of the proofed pastries with the egg wash, taking care not to deflate them. Optionally sprinkle a little coarse sugar on top for added crunch and shine.

Bake

Bake the pain au chocolat on the parchment-lined sheet for 15–20 minutes, rotating the sheet halfway through, until they are deeply golden brown and the chocolate is melted. If the bottoms brown too quickly, move the sheet up a rack and reduce temperature by 10–15°F.

Cool

Remove from the oven and transfer pastries to a wire rack. Allow to cool 10–15 minutes before serving so the chocolate sets slightly and the interior finishes cooking.