Pain au Chocolat
Buttery French pastry filled with premium dark chocolate
For the Dough
- Strong bread flour 500g
- Active dry yeast 7g
- Warm milk 250ml
- Large eggs 2
- Caster sugar 50g
- Salt 1 tsp
- Unsalted butter, softened 50g
For the Butter Block
- Unsalted butter, cold 300g
- Plain flour 2 tbsp
For the Filling
- Dark chocolate bars (70% cocoa) 200g
- Egg wash (1 egg + 1 tbsp milk) For glazing
Method
1
For the dough: Mix flour, yeast, sugar, and salt in a large bowl. Make a well in the center.
2
Add warm milk, eggs, and softened butter. Mix to form a rough dough.
3
Knead for 10-15 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour.
4
For the butter block: Mix cold butter with flour until smooth. Shape into a 20x15cm rectangle and chill for 30 minutes.
5
Roll out the risen dough into a 40x30cm rectangle. Place the butter block in the center.
6
Fold the dough over the butter to encase it completely. Roll out to 40x30cm again.
7
Fold the dough in thirds (like a letter). This is the first turn. Chill for 30 minutes.
8
Repeat the rolling and folding process twice more (3 turns total), chilling between each turn.
9
After the final turn, chill the dough for at least 2 hours or overnight.
10
Roll out the chilled dough to 40x30cm and cut into 8 rectangles (10x15cm each).
11
Place a piece of chocolate at the short end of each rectangle and roll up tightly.
12
Place on a baking sheet, seam side down, and let rise for 30 minutes.
13
Preheat oven to 200°C (180°C fan). Brush with egg wash and bake for 20-25 minutes until golden brown.
Pro Tips
- Keep the butter cold throughout the lamination process to create distinct layers.
- Don't rush the chilling periods - they're essential for creating the flaky layers.
- Use high-quality dark chocolate for the best flavor and melting properties.
- Don't over-knead the initial dough - it should be smooth but not tough.
- Store in an airtight container for up to 3 days, or freeze for longer storage.