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Pain au Chocolat Recipe

Pain au Chocolat Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 112 reviews
  • Author: Mia
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 22 hours 55 minutes
  • Yield: 6
  • Category: Baking
  • Method: Baking

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

Units Scale

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

  1. 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.

  2. Tourrage (butter block)

    Prepare butter block by flattening and chilling butter. Enclose butter in dough, fold, and chill.

  3. Enclosing the butter

    Wrap dough around butter block, fold, seal, and chill. Repeat folding process twice.

  4. Sheeting the dough

    Roll out dough, fold, and chill. Repeat rolling and folding process.

  5. Cutting the dough

    Cut dough into rectangles, place chocolate batons, roll, and proof until doubled in size.

  6. 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.