Description
Pains au chocolat are classic French pastries made with buttery, flaky laminated dough wrapped around rich dark chocolate batons. Crisp on the outside and tender on the inside, these golden pastries are perfect for breakfast, brunch, or an afternoon treat. Freshly baked and slightly warm, they deliver layers of delicate crunch and melted chocolate in every bite.
Ingredients
For the Dough:
3 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1 cup warm milk
2 tablespoons unsalted butter, melted
For the Butter Layer:
1 cup unsalted butter, cold
For Filling and Egg Wash:
8–10 dark chocolate batons (or 4 ounces dark chocolate cut into sticks)
1 large egg
1 tablespoon milk
Instructions
In a large bowl, combine flour, sugar, yeast, and salt.
Add warm milk and melted butter. Mix until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic. Cover and refrigerate for 1–2 hours.
Place cold butter between parchment paper and pound into a thin rectangle. Chill until firm but pliable.
Roll the dough into a large rectangle. Place the butter in the center and fold the dough over it to seal.
Roll the dough out and fold into thirds like a letter. Chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling between each fold to create laminated layers.
After the final chill, roll the dough into a large rectangle about 1/4-inch thick.
Cut into rectangles approximately 3 x 5 inches.
Place one or two chocolate batons near one edge of each rectangle and roll tightly.
Arrange on a lined baking sheet, seam side down. Cover and let rise for 1–2 hours until puffy.
Preheat oven to 400°F (200°C).
Whisk egg and milk together and brush over the pastries.
Bake for 15–18 minutes, or until deep golden brown and crisp.
Cool slightly before serving.
Notes
Approximately 320 kcal per pastry
- Prep Time: 45 minutes
- Cook Time: 18 minutes