Pain au Chocolat

Name: Pain au Chocolat
Prep time: 60 min
Cook time: 18 min
Total time: 78 min
Yield: 8 servings
Cuisine: French
Ingredients: 500g strong bread flour; 10g salt; 80g sugar; 10g instant yeast; 300ml cold whole milk; 280g cold unsalted butter (block); 16 dark chocolate batons (or 200g dark chocolate, cut into sticks); 1 egg beaten with 1 tbsp milk (egg wash)

Pain au Chocolat (PAN oh shoh-koh-LAH)

Chocolate Croissant

⏱ Prep Time 4 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 330 kcal

A rectangular laminated pastry encasing two batons of dark chocolate, baked until the pastry shatters and the chocolate melts into pools of bittersweet warmth.

Nutrition & Info

Protein 6.0g

Carbs 36.0g

Fat 18.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

rolling pin baking sheet pastry brush sharp knife

Presentation Guide

Vessel: wooden board

Garnishes: powdered sugar dust

Accompaniments: hot chocolate, café crème

Ingredients

500g strong bread flour
10g salt
80g sugar
10g instant yeast
300ml cold whole milk
280g cold unsalted butter (block)
16 dark chocolate batons (or 200g dark chocolate, cut into sticks)
1 egg beaten with 1 tbsp milk (egg wash)

Instructions

1
Prepare croissant dough: mix flour, salt, sugar, yeast, and milk. Knead until smooth, chill 1 hour.
2
Enclose butter block in dough and perform 3 single folds with 30 min chilling between each.
3
Roll final dough to 5mm thick. Cut into rectangles approximately 10cm x 15cm.
4
Place two chocolate batons at the short end of each rectangle. Roll up snugly, seam side down.
5
Proof at room temperature 1.5-2 hours until doubled. Brush with egg wash.
6
Bake at 200°C (400°F) for 15-18 min until deeply golden. The chocolate should be just melted inside.

💡

Did You Know?

In southwestern France, pain au chocolat is called chocolatine — the name debate is one of France's fiercest culinary rivalries.

Chef's Notes

Equipment Tips

rolling pin
baking sheet
pastry brush
sharp knife

Garnishing

powdered sugar dust

Accompaniments

hot chocolate, café crème

The Story Behind Pain au Chocolat

Pain au chocolat shares its lineage with the croissant, born from the same laminated dough tradition. Austrian baker August Zang brought Viennese baking to Paris in the 1830s, and French bakers soon began tucking chocolate inside the buttery layers.

🕐 Traditionally enjoyed breakfast or goûter (afternoon snack) 📜 Origins: 19th century France

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