Pain Au Chocolat
Pain Au Chocolat
Ingredients
For the Dough
- 180 ml warm milk
- 40 g sugar
- 5 g dry yeast
- 300 g bread flour
- 3 g salt
- 20 g butter, softened
For the Butter Mix
- 100 g butter, softened
- 20 g bread flour
For the Chocolate Filling
- 100 g dark chocolate
- 50 g milk chocolate
For the Egg Wash
- 1 egg yolk
- 1 teaspoon milk
For the Syrup
- 20 g water
- 20 g sugar
Instructions
- 1
In a bowl, combine the warm milk, 40g sugar, and dry yeast. Mix these ingredients thoroughly until the yeast is dissolved.
⏱️ 5 min
- 2
Add the 300g bread flour and salt to the milk mixture. Mix until a shaggy dough forms.
⏱️ 3 min
- 3
Incorporate the 20g softened butter into the dough. Knead the dough until it becomes smooth and elastic.
⏱️ 10 min
- 4
Cover the dough with plastic wrap or a clean kitchen towel and let it rest at room temperature for 1 hour.
- 5
While the dough rests, prepare the butter mix. In a separate bowl, combine the 100g softened butter and 20g bread flour. Mix them well until fully incorporated and smooth.
⏱️ 5 min
- 6
Place the butter mixture between two sheets of parchment paper. Roll it out into a thin square shape, approximately 15x15 cm. Refrigerate the butter mix until it becomes firm, about 15-20 minutes.
⏱️ 5 min
- 7
Remove the dough from its resting place. On a lightly floured surface, roll it out into a rectangle, approximately 20x40 cm.
⏱️ 5 min
- 8
Place the chilled butter mix in the center of the rolled-out dough. Fold the sides of the dough over the butter, ensuring it is completely sealed inside, like an envelope.
⏱️ 3 min
- 9
Gently roll the dough into a long rectangle, about 20x60 cm, maintaining even thickness.
⏱️ 5 min
- 10
Perform a 'book fold': Fold both ends of the rectangle towards the center, meeting in the middle. Then, fold the entire piece in half along the center seam. This creates four layers of dough and butter.
⏱️ 2 min
- 11
Wrap the folded dough tightly in plastic wrap and refrigerate for 30 minutes.
- 12
Take the dough out of the refrigerator. On a lightly floured surface, roll it out again into another long rectangle, similar to the previous step.
⏱️ 5 min
- 13
Perform a second 'book fold' as described in step 10.
⏱️ 2 min
- 14
Wrap the dough again and refrigerate for another 30 minutes.
- 15
Chop the dark chocolate and milk chocolate into small, even pieces for the filling. Set aside.
⏱️ 5 min
- 16
Remove the laminated dough from the refrigerator. On a lightly floured surface, roll it out into a large rectangle, approximately 30x45 cm and about 3-4 mm thick.
⏱️ 7 min
- 17
Trim the edges of the dough to create clean lines. Cut the large rectangle into individual pieces, approximately 7.5 cm wide (this should yield about 6 pieces, depending on the length).
⏱️ 5 min
- 18
Place a generous amount of the chopped chocolate filling on one end of each dough piece. Roll the dough tightly around the chocolate to form the classic pain au chocolat shape, ensuring the seam is on the bottom.
⏱️ 10 min
- 19
Arrange the shaped pain au chocolat on a baking sheet lined with parchment paper, leaving space between each one. Cover them loosely with plastic wrap or a clean kitchen towel and let them proof in a warm place for 1 hour, or until visibly puffy.
- 20
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180
- 21
In a small bowl, whisk together the egg yolk and milk to create the egg wash.
⏱️ 1 min
- 22
Gently brush the egg wash evenly over the proofed pain au chocolat.
⏱️ 2 min
- 23
Bake in the preheated oven at 180°C for 15-20 minutes, or until they turn golden brown and are puffed up.
⏱️ 20 min•🌡️ 180
- 24
While the pain au chocolat is baking, prepare the syrup. Combine the 20g water and 20g sugar in a small saucepan. Bring the mixture to a boil over medium heat and cook until the sugar is completely dissolved, creating a simple syrup.
⏱️ 5 min
- 25
Once the pain au chocolat is baked, immediately remove them from the oven and brush the warm syrup evenly over them. Let them cool slightly on a wire rack before serving.
⏱️ 2 min
Kitchen Tools
Pain Au Chocolat
For the Dough
- 180 ml warm milk
- 40 g sugar
- 5 g dry yeast
- 300 g bread flour
- 3 g salt
- 20 g butter, softened
For the Butter Mix
- 100 g butter, softened
- 20 g bread flour
For the Chocolate Filling
- 100 g dark chocolate
- 50 g milk chocolate
For the Egg Wash
- 1 egg yolk
- 1 teaspoon milk
For the Syrup
- 20 g water
- 20 g sugar
Instructions
- 1
In a bowl, combine the warm milk, 40g sugar, and dry yeast. Mix these ingredients thoroughly until the yeast is dissolved.
⏱️ 5 min - 2
Add the 300g bread flour and salt to the milk mixture. Mix until a shaggy dough forms.
⏱️ 3 min - 3
Incorporate the 20g softened butter into the dough. Knead the dough until it becomes smooth and elastic.
⏱️ 10 min - 4
Cover the dough with plastic wrap or a clean kitchen towel and let it rest at room temperature for 1 hour.
- 5
While the dough rests, prepare the butter mix. In a separate bowl, combine the 100g softened butter and 20g bread flour. Mix them well until fully incorporated and smooth.
⏱️ 5 min - 6
Place the butter mixture between two sheets of parchment paper. Roll it out into a thin square shape, approximately 15x15 cm. Refrigerate the butter mix until it becomes firm, about 15-20 minutes.
⏱️ 5 min - 7
Remove the dough from its resting place. On a lightly floured surface, roll it out into a rectangle, approximately 20x40 cm.
⏱️ 5 min - 8
Place the chilled butter mix in the center of the rolled-out dough. Fold the sides of the dough over the butter, ensuring it is completely sealed inside, like an envelope.
⏱️ 3 min - 9
Gently roll the dough into a long rectangle, about 20x60 cm, maintaining even thickness.
⏱️ 5 min - 10
Perform a 'book fold': Fold both ends of the rectangle towards the center, meeting in the middle. Then, fold the entire piece in half along the center seam. This creates four layers of dough and butter.
⏱️ 2 min - 11
Wrap the folded dough tightly in plastic wrap and refrigerate for 30 minutes.
- 12
Take the dough out of the refrigerator. On a lightly floured surface, roll it out again into another long rectangle, similar to the previous step.
⏱️ 5 min - 13
Perform a second 'book fold' as described in step 10.
⏱️ 2 min - 14
Wrap the dough again and refrigerate for another 30 minutes.
- 15
Chop the dark chocolate and milk chocolate into small, even pieces for the filling. Set aside.
⏱️ 5 min - 16
Remove the laminated dough from the refrigerator. On a lightly floured surface, roll it out into a large rectangle, approximately 30x45 cm and about 3-4 mm thick.
⏱️ 7 min - 17
Trim the edges of the dough to create clean lines. Cut the large rectangle into individual pieces, approximately 7.5 cm wide (this should yield about 6 pieces, depending on the length).
⏱️ 5 min - 18
Place a generous amount of the chopped chocolate filling on one end of each dough piece. Roll the dough tightly around the chocolate to form the classic pain au chocolat shape, ensuring the seam is on the bottom.
⏱️ 10 min - 19
Arrange the shaped pain au chocolat on a baking sheet lined with parchment paper, leaving space between each one. Cover them loosely with plastic wrap or a clean kitchen towel and let them proof in a warm place for 1 hour, or until visibly puffy.
- 20
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180 - 21
In a small bowl, whisk together the egg yolk and milk to create the egg wash.
⏱️ 1 min - 22
Gently brush the egg wash evenly over the proofed pain au chocolat.
⏱️ 2 min - 23
Bake in the preheated oven at 180°C for 15-20 minutes, or until they turn golden brown and are puffed up.
⏱️ 20 min•🌡️ 180 - 24
While the pain au chocolat is baking, prepare the syrup. Combine the 20g water and 20g sugar in a small saucepan. Bring the mixture to a boil over medium heat and cook until the sugar is completely dissolved, creating a simple syrup.
⏱️ 5 min - 25
Once the pain au chocolat is baked, immediately remove them from the oven and brush the warm syrup evenly over them. Let them cool slightly on a wire rack before serving.
⏱️ 2 min