Print

Crispy Pain au Chocolat

crispy pain au chocolat - featured image
Print Recipe

A homemade recipe for crispy pain au chocolat with buttery flaky layers and rich melted chocolate inside, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 cup (225g) cold unsalted butter, plus extra for laminating
  • 1/2 cup (120ml) warm whole milk
  • 2 tbsp granulated sugar
  • 2 1/4 tsp (1 packet) instant yeast
  • 1 tsp salt
  • 1 large egg, room temperature
  • 4 oz (115g) dark chocolate batons or bars

Instructions

  1. Mix the Dough: In a large bowl, whisk together flour, sugar, salt, and instant yeast. Warm the milk until lukewarm (about 100°F/38°C). Add the egg to the milk and whisk gently.
  2. Combine Wet and Dry: Pour the milk-egg mixture into the flour mixture. Add 1/4 cup (55g) cold unsalted butter cut into small cubes. Mix until a rough dough forms (about 3-4 minutes by hand or 2 minutes with a mixer).
  3. Knead and Rest: Turn dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Shape into a rectangle, cover with plastic wrap, and refrigerate for 30 minutes.
  4. Prepare Butter Block: Take 3/4 cup (170g) cold unsalted butter and place it between two sheets of parchment paper. Pound and roll it into a 7×7 inch (18×18 cm) square. Keep chilled but pliable.
  5. Lamination – First Fold: Roll the dough into a 10×10 inch (25×25 cm) square. Place the butter block in the center at a 45-degree angle. Fold dough corners over the butter, enclosing it completely. Pinch edges to seal.
  6. Roll and Fold: Roll dough out lengthwise to about 20×10 inches (50×25 cm). Fold into thirds like a letter. Wrap in plastic and chill for 30 minutes.
  7. Repeat Rolling and Folding: Repeat rolling and folding two more times, chilling for 30 minutes between each fold.
  8. Shape the Pain au Chocolat: Roll dough out into a 20×12 inch (50×30 cm) rectangle. Cut into 3×4 inch (7.5×10 cm) strips. Place a chocolate baton or 2 pieces of chocolate near one end of each strip. Roll tightly toward the opposite end.
  9. Proof: Place rolled pastries seam side down on a parchment-lined baking sheet. Cover loosely and let proof at room temperature for 1 to 1.5 hours until puffy but not doubled.
  10. Egg Wash and Bake: Preheat oven to 400°F (200°C). Brush pastries with beaten egg for a shiny finish. Bake for 15-18 minutes until golden and crispy. Let cool slightly before serving.

Notes

Keep everything cold to maintain flaky layers. Do not overproof the dough to preserve crispness. Use quality bittersweet or semi-sweet chocolate for best flavor. Chill dough between folds and if dough feels too warm or sticky, refrigerate for 10-15 minutes. Egg wash before baking gives a golden color. Store leftovers in an airtight container at room temperature for up to 2 days and reheat in oven to maintain crispiness. Unbaked shaped pastries can be frozen for up to 1 month.

Nutrition

Keywords: pain au chocolat, crispy pastry, flaky layers, homemade, breakfast, brunch, chocolate pastry, laminated dough

Find it online: https://evabake.com/crispy-pain-au-chocolat-recipe-easy-homemade-flaky-layers-guide/