The Perfect Pain au Chocolat Recipe: Buttery French Bliss

Crafting a delectable pain au chocolat requires patience and a touch of culinary magic.

Layers of buttery, flaky pastry embrace rich chocolate in a dance of delightful textures.

Passionate bakers know the secret lies in precise technique and quality ingredients.

Delicate folding and resting create those signature golden, crisp edges that make mouths water.

French bakeries have perfected this art over generations, turning simple ingredients into extraordinary treats.

Each bite promises a moment of pure indulgence that transports you to a charming Parisian café.

Dive into this recipe and unlock the mysteries of classic french pastry.

Why Pain au Chocolat Is the Dreamiest Treat

• Craft Bakery-Quality Pastries: Make professional-grade pain au chocolat right in your home kitchen without needing advanced culinary skills.
• Master Complex Technique: Learn authentic French pastry folding method that transforms simple ingredients into elegant, flaky chocolate-filled crescents.
• Impress with Homemade Elegance: Create stunning breakfast treats that look and taste like they're from a Parisian bakery, guaranteed to wow family and friends.
• Perfect Weekend Baking Project: Enjoy a delightful cooking experience that combines precise techniques with delicious chocolate-filled results, making cooking fun and rewarding.

What You’ll Need for Buttery Pain au Chocolat

• Flour: The main base that provides structure for the pain au chocolat.
• Water: Essential liquid for creating the dough's consistency.
• Milk Powder: Adds richness and helps with browning of the pastry.
• Sugar: Provides subtle sweetness and helps with yeast activation.
• Salt: Enhances overall flavor of the pastry.
• Yeast: Crucial for dough rising and creating light, airy texture.

• Butter: Creates flaky, layered texture through repeated folding and chilling process.

• Chocolate, Egg Yolk, Milk: Chocolate provides the signature filling, while egg yolk and milk create a golden, glossy exterior when brushed on the pastry.

How to Bake Flaky Pain au Chocolat from Scratch

Step 1: Prepare Silky Dough

Create a smooth dough using your bread machine. Add water, flour, milk powder, sugar, and salt into the pan.

Sprinkle yeast in a small indent at the top. Run the machine on the basic dough setting until a soft, elastic dough forms.

Step 2: Shape Creamy Butter Block

Take butter and form a rectangular block measuring 3×5 inches on waxed paper. Refrigerate until firm and chilled.

Step 3: Create Layered Butter Envelope

Roll out dough into an 8×12-inch rectangle on a lightly floured surface. Position chilled butter on one half of the dough, leaving a small border.

Fold the other half over the butter and seal the edges carefully.

Step 4: Master Lamination Technique

Roll the dough-butter mixture into a 6×14-inch rectangle.

Fold in thirds like a business letter. Wrap loosely and refrigerate for 20 minutes.

Repeat this rolling and folding process two more times, chilling between each turn to develop delicate, flaky layers.

Step 5: Shape Chocolate Treasures

After final chilling, roll dough into a 12×21-inch rectangle.

Cut into 9 equal rectangular pieces.

Step 6: Fill and Roll Croissants

Distribute chocolate evenly across the short end of each rectangle.

Whisk egg yolk with milk to create a wash. Brush edges with egg mixture.

Roll tightly and seal the edges securely.

Step 7: Prepare for Rising

Place croissants on greased baking sheets.

Cover with greased plastic wrap. Allow to rise until they double in size, approximately 30 minutes.

Step 8: Bake to Golden Perfection

Preheat oven to 400°F. Brush pastries with remaining egg wash for a beautiful golden sheen.

Step 9: Final Transformation

Bake for 15 minutes until croissants turn a gorgeous golden brown. Let cool on baking sheets for 5 minutes.

Transfer to wire racks. Serve warm or at room temperature for maximum enjoyment.

Tips for Getting That Golden, Gooey Finish

• Chill butter thoroughly to ensure a crisp, flaky pastry texture that separates into delicate layers.
• Work quickly when handling the dough to prevent butter from melting, keeping the pastry light and airy.
• Use high-quality dark chocolate for a rich, intense flavor that complements the buttery croissant dough.
• Egg wash creates a beautiful golden-brown sheen, making your pain au chocolat look professionally baked.
• Let pastries cool slightly before serving to allow chocolate to set and prevent burning your mouth.

Sweet Variations for Chocolate Croissant Lovers

• Nutty Chocolate Sensation: Replace standard chocolate with roasted hazelnut or almond chocolate bars for added crunch and deeper flavor profile.
• Salted Caramel Dream: Insert small caramel chunks alongside chocolate pieces before rolling, then sprinkle sea salt on top after baking for gourmet complexity.
• Fruity Chocolate Fusion: Add thinly sliced strawberries or orange zest with chocolate to create vibrant, fresh taste combinations.
• Dark Chocolate Espresso Adventure: Mix finely ground espresso beans into dark chocolate filling for rich, sophisticated pastry experience with subtle coffee undertones.

What to Sip or Serve with Pain au Chocolat

• Pair with Rich Espresso: Strong, dark espresso cuts through the buttery, chocolate pastry, creating a classic French café experience that enhances the pain au chocolat's delicate flavor profile.
• Complement with Vanilla Bean Ice Cream: Creamy, cold vanilla ice cream provides a smooth contrast to the warm, flaky chocolate pastry, delivering a luxurious dessert combination that balances temperature and texture.
• Match with Raspberry Coulis: Tart, bright raspberry sauce adds a zesty freshness that cuts through the richness of the chocolate and butter, offering a sophisticated flavor complexity to each bite.
• Enjoy with Moscato d'Asti: Light, sweet sparkling wine from Italy provides a delicate effervescence that beautifully complements the chocolate's sweetness and the pastry's buttery layers.

Storing Pain au Chocolat Without Losing the Flake

• Refrigerate: Store pain au chocolat in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking.
• Freeze: Wrap individual pastries tightly in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Label with date for easy tracking.
• Reheat Oven Method: Preheat oven to 300°F. Place pastries on baking sheet and warm for 5-7 minutes until crisp and heated through. Avoid overheating to maintain flaky texture.
• Microwave Quick Option: Warm pastry for 10-15 seconds on low power. Check temperature and avoid prolonged heating to prevent soggy consistency.

Pain au Chocolat FAQs for Pastry Perfection

• How difficult is this recipe for home bakers?

This recipe requires intermediate baking skills and patience. You’ll need experience with laminated dough techniques and comfort using a bread machine or understanding dough handling.

• What type of chocolate works best for pain au chocolat?

High-quality dark or semi-sweet chocolate bars work perfectly. Choose chocolate with at least 55% cocoa content for rich, authentic flavor.

• Why do I need to fold and chill the dough multiple times?

Multiple folding and chilling creates delicate, flaky layers by preventing butter from melting and developing distinct pastry texture. This technique is called lamination and is crucial for authentic croissant-style pastries.

• Can I make the dough ahead of time?

Yes, you can prepare the dough up to the point of cutting and filling, then refrigerate overnight.

Pain au Chocolat Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 22 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Indulgent French Pain au Chocolat delivers a symphony of buttery, flaky layers wrapped around rich chocolate, promising pure breakfast bliss. Delicate pastry crafted with precision promises a delightful culinary journey you’ll savor with each heavenly bite.

---

Ingredients

Scale 1x2x3x

Flour and Dry Ingredients:

• 2 cups all-purpose flour
• 1/4 cup dry milk powder
• 1 1/2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 1/4 teaspoons active dry yeast

Wet Ingredients and Butter:

• 3/4 cup water
• 2 1/2 tablespoons butter (softened)
• 1/2 cup butter (chilled and shaped into a 3×5-inch rectangle)
• 1 egg yolk
• 2 tablespoons milk

Filling:

• 3/4 cup dark chocolate pieces or chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Activate the bread machine’s dough cycle by combining water, flour, milk powder, sugar, salt, and yeast in the pan. Allow the machine to complete the dough preparation cycle.
2. Create a precise 3×5-inch butter rectangle on waxed paper and refrigerate until needed for laminating.
3. Gently roll the dough into an 8×12-inch rectangle, positioning the chilled butter on one half with a slight border. Fold the dough over, completely encasing the butter and sealing the edges.
4. Transform the dough into a 6×14-inch rectangle, performing a tri-fold technique similar to folding a business letter. Wrap and refrigerate for 20 minutes. Repeat this lamination process two additional times, ensuring thorough chilling between each fold.
5. After the final resting period, expand the dough into a 12×21-inch rectangle and slice into 9 equal rectangular portions.
6. Distribute chocolate pieces along the short end of each rectangle. Combine egg yolk with milk to create a wash, brushing the pastry edges. Roll each piece tightly, securing the seams.
7. Arrange the rolled pastries on greased baking sheets, cover with greased plastic wrap, and allow to rise until visibly expanded, approximately 30 minutes.
8. Heat the oven to 400°F (200°C). Apply a final layer of egg wash to enhance golden coloration.
9. Bake for 15 minutes until achieving a rich, burnished exterior. Rest briefly on baking sheets before transferring to wire racks, serving either warm or at ambient temperature.

Notes

• Chill butter thoroughly before use to ensure proper layering and flaky texture in the pastry.
• Work quickly and keep dough cold during folding to maintain distinct butter layers for ultimate croissant-like structure.
• Use high-quality dark chocolate for authentic flavor and rich, melting interior when baked.
• Adjust rising time based on kitchen temperature to prevent over or under-proofing the delicate pastry.

• Prep Time: 1 hour
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 3 g
• Sodium: 150 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 40 mg