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Authentic Pain au Chocolat Recipe

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Pain au chocolat is a classic French pastry made with laminated buttery dough wrapped around rich dark chocolate. It is flaky, crisp on the outside, and soft and airy inside, making it a perfect bakery-style treat for breakfast or dessert.

  • Author: Sophia
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 8–12 hours
  • Yield: 12 pastries
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 4 cups all-purpose flour
  • 1 cup cold unsalted butter
  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 12 dark chocolate sticks or chocolate bars
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Mix warm milk, sugar, and yeast and let sit until foamy.
  2. Combine flour and salt in a bowl, then add yeast mixture and form a dough.
  3. Knead until smooth, then let rise for about 1 hour until doubled.
  4. Roll cold butter into a rectangle between parchment paper and chill.
  5. Roll dough into a rectangle, place butter inside, and fold to encase it.
  6. Roll and fold dough into thirds, chilling between folds; repeat 2–3 times.
  7. Roll dough out and cut into rectangles.
  8. Place chocolate at one edge and roll into pastries.
  9. Let pastries proof until puffy and doubled in size.
  10. Brush with egg wash and bake at 375°F (190°C) for 15–20 minutes until golden.

Notes

  • Keep butter cold during lamination for flaky layers.
  • Do not skip resting times to develop structure and texture.
  • Use high-quality dark chocolate for best flavor.
  • Proper proofing ensures light and airy pastries.
  • Best served fresh or slightly warm.

Nutrition

Find it online: https://savorymomskitchen.com/authentic-pain-au-chocolat-recipe/