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Easy Pain au Chocolat Recipe

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4.4 from 76 reviews

This Easy Pain au Chocolat recipe guides you through making classic French chocolate-filled croissants with a buttery, flaky texture. Featuring a laminated dough technique and rich chocolate batons, these pastries are perfect for breakfast or a decadent snack.

  • Total Time: 4 hours 50 minutes
  • Yield: 15 pastries

Ingredients

Dough Ingredients

  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 4 teaspoons active dry yeast (or two 1/4-ounce packets)
  • 2 1/4 teaspoons kosher salt
  • 1 1/4 cups unsalted butter, cold (2 1/2 sticks)
  • 1 cup milk (add up to 1/4 cup more if needed)

For Assembly & Finishing

  • 1 large egg (for egg wash, beaten with 1-2 teaspoons water)
  • 30 chocolate batons
  • Powdered sugar (optional garnish)

Instructions

  1. Combine Dry Ingredients: Place the flour, sugar, yeast, and salt in a large bowl and whisk together until fully combined.
  2. Add Butter: Slice the cold butter into 1/8-inch thick slices and toss them into the flour mixture, coating all slices thoroughly.
  3. Add Milk and Form Dough: Pour in the milk and stir until a shaggy dough forms. Expect the dough to get more moist during resting.
  4. Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for 1 hour to firm up the butter.
  5. Roll Out Dough: On a lightly floured surface, roll the dough into a long rectangular shape.
  6. Perform Turns: Fold the dough into thirds like a letter, rotate it 90 degrees, and repeat this folding 4 to 6 more times until the dough shows visible butter streaks but remains smooth and flat. Chill the dough if butter softens during the process.
  7. Chill Again: Wrap the dough tightly and chill for another hour.
  8. Shape Dough: Roll the dough to an approximate 17-inch by 17-inch square.
  9. Cut Rectangles: Trim uneven edges and cut the dough into 15 rectangles about 5 inches by 3 inches each.
  10. Add Chocolate and Roll: Place one chocolate baton at a short end of each rectangle and begin rolling the dough around it.
  11. Insert Second Chocolate Baton and Finish Rolling: Place another chocolate baton about 1 1/2 inches from the other short end and continue rolling, tucking the seam underneath the croissant.
  12. Proof: Arrange the rolled croissants on a parchment-lined baking sheet, loosely cover with plastic wrap, and let them proof at room temperature until doubled in size, approximately 1 to 2 hours.
  13. Preheat Oven and Egg Wash: Preheat your oven to 375°F. Gently brush the croissants with egg wash for a beautiful golden finish.
  14. Bake: Bake the croissants for 15 to 20 minutes until they are puffed, golden brown, and flaky.

Notes

  • Butter must be kept cold during folding to achieve flakiness; chill as needed.
  • Use parchment paper to prevent sticking and aid easy cleanup.
  • Proofing time can vary based on kitchen temperature; warmer environments speed the rise.
  • Optional dusting with powdered sugar adds a nice sweet touch before serving.
  • Use high-quality bittersweet chocolate batons for best flavor.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: French

Find it online: https://yourdailycook.com/easy-pain-au-chocolat-recipe/