Description
Indulge in the buttery, flaky goodness of homemade Pain au Chocolat with this detailed recipe. Learn how to create the perfect layers of dough and rich chocolate filling for a delightful treat.
Ingredients
Détrempe
- 85 g milk (1/3 cup, lukewarm)
- 60 g water (1/4 cup, lukewarm)
- 5 g active dry yeast (about 1 1/2 tsp)
- 5 g honey (1 tsp) OR malt syrup OR sugar
- 25 g butter (1 1/2 tbsp, melted or softened)
- 20 g white sugar (generous 1 1/2 tbsp)
- 250 g AP flour (2 cups, spooned and leveled)
- 5 g salt (about 1 tsp)
Tourrage and filling
- 140 g butter (10 tbsp)
- 12 chocolate batons
Egg wash
- 1 egg yolk
- 2 tbsp milk and / or cream
Instructions
- Détrempe (the dough)
Dissolve honey in lukewarm milk, add yeast, and let activate. Mix in remaining ingredients to form a dough. Knead until smooth, then chill overnight.
- Tourrage (butter block)
Prepare butter block by flattening and chilling butter. Enclose butter in dough, fold, and chill.
- Enclosing the butter
Wrap dough around butter block, fold, seal, and chill. Repeat folding process twice.
- Sheeting the dough
Roll out dough, fold, and chill. Repeat rolling and folding process.
- Cutting the dough
Cut dough into rectangles, place chocolate batons, roll, and proof until doubled in size.
- Baking the chocolate croissants
Brush with egg wash, bake at 375°F for 20-30 minutes until golden brown. Cool on a wire rack.
Notes
- Keep dough and butter cold throughout the process for best results.
- Proper lamination is crucial for flaky layers in the final pastry.
- Proof croissants until visibly doubled in size for optimal texture.
