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Pain au Chocolat

Pain au Chocolat: 7 Steps to Pure Baking Bliss

Pain au Chocolat is a classic French pastry made from buttery, flaky dough with rich chocolate filling.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 pastries 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1/2 cup milk, warmed
  • 1/2 cup unsalted butter, chilled
  • 1/2 cup dark chocolate, chopped
  • 1 egg, beaten (for egg wash)

Instructions

  1. In a bowl, mix warm milk and yeast. Let it sit for 5 minutes.
  2. In another bowl, combine flour, sugar, and salt.
  3. Add the yeast mixture to the dry ingredients and mix until combined.
  4. Knead the dough for 5 minutes.
  5. Wrap the dough in plastic wrap and chill for 1 hour.
  6. Roll out the dough and fold in butter to create layers.
  7. Cut the dough into rectangles and place chocolate in the center.
  8. Roll the dough over the chocolate and seal the edges.
  9. Place on a baking sheet and let rise for 30 minutes.
  10. Brush with beaten egg and bake at 400°F for 15-20 minutes until golden.

Notes

  • Use high-quality chocolate for best flavor.
  • Ensure the butter is cold for flaky layers.
  • Let the pastries cool before serving.
  • Author: Evelyn E. Stotts
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 pastry
  • Calories: 300
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: Pain au Chocolat, French pastry, chocolate croissant