Pain au Chocolat — Print Recipe

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

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.