Classic Pain au Chocolat Recipe

Pain au chocolat, also known as chocolate croissant, is a beloved French pastry featuring a flaky, buttery exterior and rich chocolate center. Perfect for breakfast, brunch, or a decadent snack, this pastry combines the delicate layers of laminated dough with the indulgence of dark chocolate. Making classic pain au chocolat at home may take patience, but the result is a bakery-quality treat that’s well worth the effort.

Ingredients

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 teaspoons salt
• 1 tablespoon instant yeast
• 1 1/4 cups (300ml) warm milk
• 1/4 cup (60g) unsalted butter, softened
• 1 1/4 cups (285g) cold unsalted butter for laminating
• 4 ounces (115g) dark chocolate, cut into sticks or bars
• 1 egg, beaten (for egg wash)

Preparation Steps

Step 1: Prepare the Dough

1. In a large bowl, combine flour, sugar, salt, and yeast.
2. Add warm milk and softened butter, mixing to form a smooth dough.
3. Knead for 5–7 minutes until elastic.
4. Cover and let rise for 1 hour or until doubled in size.

Step 2: Prepare the Butter Block

1. Place cold butter between parchment paper and flatten into a rectangle roughly 7×10 inches.
2. Chill in the refrigerator while the dough rests.

Step 3: Laminate the Dough

1. Roll the dough into a 10×14-inch rectangle.
2. Place the chilled butter block in the center and fold the dough over the butter (envelope style).
3. Roll the dough into a long rectangle and fold it into thirds.
4. Wrap in plastic wrap and refrigerate for 30–60 minutes.
5. Repeat the rolling and folding 2 more times, chilling in between, to create multiple layers.

Step 4: Shape the Pain au Chocolat

1. Roll the laminated dough into a 1/4-inch thick rectangle.
2. Cut the dough into rectangles approximately 3×4 inches.
3. Place a chocolate stick or bar at one end of each rectangle and roll tightly to enclose the chocolate.
4. Place on a parchment-lined baking sheet with the seam side down.

Step 5: Proof the Pastries

1. Cover loosely and let rise in a warm area for 1–2 hours, until puffy.

Step 6: Bake

1. Preheat oven to 400°F (200°C).
2. Brush the pastries with beaten egg for a golden, glossy finish.
3. Bake for 15–20 minutes, until golden brown and crisp.
4. Cool slightly before serving.

Tips for Perfect Pain au Chocolat

• Keep butter cold to ensure flaky layers.
• Avoid over-handling the dough to maintain light, airy texture.
• Use high-quality dark chocolate for the best flavor.

These classic pain au chocolat pastries are buttery, flaky, and filled with luscious chocolate, making them a perfect treat for any occasion. With patience and care, you can recreate this French bakery favorite right in your own kitchen.