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
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
Instructions
- 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.
- Create a precise 3×5-inch butter rectangle on waxed paper and refrigerate until needed for laminating.
- 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.
- 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.
- After the final resting period, expand the dough into a 12×21-inch rectangle and slice into 9 equal rectangular portions.
- 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.
- Arrange the rolled pastries on greased baking sheets, cover with greased plastic wrap, and allow to rise until visibly expanded, approximately 30 minutes.
- Heat the oven to 400°F (200°C). Apply a final layer of egg wash to enhance golden coloration.
- 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