Pain Au Chocolat Recipe

Mix dry ingredients

Whisk together flour, sugar, salt and instant yeast in the bowl of a stand mixer fitted with the dough hook. Keep yeast on one side of the bowl away from salt if mixing by hand.

Warm liquids

Warm the milk to about 95–100°F (warm to the touch, not hot). Combine warm milk and cold water so final liquid is lukewarm. Beat the egg and add to the liquids.

Form dough

With the mixer on low, pour liquids into the dry ingredients. Add softened butter. Mix 4–6 minutes until a smooth, slightly sticky dough forms. Dough should pull away from the bowl and be elastic but not tight.

First rest

Turn dough onto a lightly floured surface, shape into a rough rectangle, cover with plastic wrap and refrigerate 30 minutes to firm but not fully chill. Alternatively rest 45–60 minutes at cool room temperature until slightly relaxed.

Prepare butter block

While the dough rests, place cold butter between two pieces of parchment and bash with a rolling pin to soften slightly, then roll into a 7x7 inch (18x18 cm) square about 1/4-inch (6 mm) thick. Keep edges straight. Chill briefly so butter is cold but pliable.

Roll dough

Lightly flour work surface. Roll the rested dough into a 10x18 inch (25x45 cm) rectangle about 1/4-inch thick, with the long side horizontal to you.

Enclose butter

Place the butter block centered on the lower half of the dough rectangle. Fold the top half of the dough over the butter to fully encase it, sealing edges by pressing lightly.

First fold (letter fold)

Roll the package gently to a 8x18 inch rectangle, keeping even thickness. Perform a single letter fold (fold the top third down, then the bottom third up over it). Rotate the dough 90 degrees so the closed seam is on your left. Wrap in plastic and chill 30–45 minutes until firm.

Second fold

Repeat rolling to 8x18 inches and perform another single letter fold. Rotate 90 degrees, wrap and chill 30–45 minutes.

Third fold

Repeat a third time: roll to 8x18 inches and do a final single letter fold. Wrap tightly and chill at least 1 hour or overnight for best flavor and easier handling. Dough is now laminated and should be cold and firm.

Roll out dough

On a lightly floured surface, roll the chilled laminated dough to a 12x18 inch (30x45 cm) rectangle about 1/4-inch (6 mm) thick. Keep edges straight and even.

Trim and cut

Trim edges to square them. Cut the rectangle into three strips lengthwise (each about 6x12 inches / 15x30 cm). Then cut each strip into four equal pieces to make 12 rectangles ~3x6 inches (8x15 cm).

Place chocolate and roll

Place one chocolate baton near the short edge of each rectangle about 1/2 inch from the edge. Fold that short edge over once, then roll the dough away from you tightly but gently to fully enclose the chocolate and create a neat log. Place each roll seam-side down on a parchment-lined baking sheet, leaving 1–2 inches between them.

Proof

Cover loosely with lightly greased plastic wrap or a tea towel. Proof in a warm draft-free place until puffy and slightly risen, about 1–1.5 hours depending on temperature. They should look noticeably softer but not doubled.

Preheat oven and egg wash

Preheat oven to 400°F (200°C). Whisk the egg with 1 tsp cold water to make an egg wash.

Glaze and bake

Brush the tops of the proofed pains au chocolat gently with egg wash. If desired, brush a tiny amount of melted butter after baking for sheen. Bake on the middle rack for 14–18 minutes until deep golden brown and puffed.

Cool

Remove from oven and transfer to a wire rack. Let cool 10–15 minutes; chocolate will be hot. Serve warm or at room temperature.