Decadent Homemade Pain au Chocolat Recipe

Ingredients

500g strong white bread flour
10g salt
80g caster sugar
10g instant yeast
300ml cool water
250g unsalted butter, cold
200g dark chocolate, finely chopped
1 egg, beaten for egg wash

Steps and instructions

Place the flour, salt, sugar and yeast into a bowl. Make sure to keep the yeast and salt on separate sides of the bowl.
Add the water, gradually mixing together the ingredients until it forms a soft dough.
Using a lightly floured surface, knead the dough for about 5-10 minutes until it's smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp tea towel and leave to rise for an hour, or until it has doubled in size.
Flatten the dough into a rectangle on a lightly floured surface. Roll the cold butter between two sheets of parchment paper into a rectangle about half the size of the dough. Place the butter on one half of the dough, fold the other half over the top and pinch the edges to seal.
Roll out the dough into a large rectangle, fold into thirds and then wrap in cling film and chill for 30 minutes.
Repeat the rolling, folding and chilling step two more times.
After the final chilling, roll the dough into a rectangle and cut into long, narrow triangles. Sprinkle the chocolate on the wide end of each triangle and roll up towards the point.
Place the rolled pastries onto a baking sheet lined with parchment paper, cover with a damp tea towel and let rise for 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Brush the pastries with the beaten egg and bake for 15-20 minutes, or until golden brown and crisp.
Cool on a wire rack before serving.

Tools for making

Mixing Bowl - A bowl to mix the ingredients together.
Baking Sheet - A sheet pan used to bake the pain au chocolat.
Parchment Paper - Used to line the baking sheet and prevent sticking.
Rolling Pin - A tool used to roll out the dough.
Cling Film - Used to wrap and chill the dough.
Pastry Brush - A brush used to brush the pastries with egg wash.
Wire Rack - Used to cool the pain au chocolat after baking.

Recipe variations

Use whole wheat flour instead of white bread flour for a healthier version.
Add a teaspoon of vanilla extract to the dough for a hint of vanilla flavor.
Replace the dark chocolate with milk chocolate or white chocolate.
Add a teaspoon of cinnamon to the dough for a spiced twist.
Incorporate chopped nuts, such as almonds or hazelnuts, along with the chocolate.
Make a savory version by replacing the chocolate with slices of ham and grated cheese.
Add a tablespoon of orange zest to the dough for a citrusy kick.
Experiment with different shapes, such as twists, braids, or pinwheels.
For a vegan option, substitute the butter with vegan margarine and use dairy-free chocolate.
Try different fillings, such as Nutella, raspberry jam, or almond paste.

Recipe overview

Indulge in a delightful breakfast treat with this homemade Pain au chocolat recipe. A classic French pastry, Pain au chocolat, or chocolate croissant, promises a mouthwatering combination of a flaky, buttery crust and a rich, dark chocolate center. This recipe might require some patience, but the end result is a batch of scrumptious pastries that are perfect for a weekend breakfast or brunch. Expect a hands-on baking process involving making dough from scratch, layering it with cold butter, and folding it multiple times to achieve the characteristic layers of a croissant. The pastries are then filled with finely chopped dark chocolate and baked until they're golden brown and crisp. The process is a labor of love, but one bite of these warm, chocolate-filled pastries will prove that the effort is well worth it. Enjoy your Pain au chocolat fresh out the oven or store them for a ready-to-go breakfast throughout the week.

Common questions

Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour for bread flour, but keep in mind that the texture and rise of the pain au chocolat may be slightly different.
Can I use milk chocolate instead of dark chocolate? Absolutely! You can use milk chocolate if you prefer a sweeter taste.
How long does the dough need to rise? The dough should be left to rise for about an hour, or until it has doubled in size.
Can I make the dough ahead of time and refrigerate it overnight? Yes, you can prepare the dough in advance and let it rise in the refrigerator overnight. Just make sure to bring it back to room temperature before proceeding with the recipe.
How many pain au chocolat does this recipe yield? It depends on the size of the pastries you make, but typically this recipe yields around 12 pain au chocolat.
Can I freeze the pain au chocolat? Yes, you can freeze the baked pain au chocolat. Once cooled, place them in an airtight container or freezer bag and freeze for up to a month. Thaw at room temperature or reheat in a preheated oven before serving.

Serving dishes and utensils

Baking Sheet - A flat metal sheet used for baking the pain au chocolat.
Parchment Paper - Non-stick paper used for lining the baking sheet and preventing the pastries from sticking.
Rolling Pin - A long, cylindrical tool used for rolling out the dough.
Pastry Brush - A brush with soft bristles used for brushing the pastries with the beaten egg wash.
Wire Rack - A rack with open grid-like structure used for cooling the pain au chocolat after baking.
Cling Film - A transparent plastic wrap used for wrapping and chilling the dough during the resting process.
Damp Tea Towel - A cloth towel dampened with water used for covering the dough during rising/resting periods.
Knife or Pastry Cutter - A sharp tool used for cutting the dough into triangles before rolling.

Origin stories

Pain au chocolat, these divine little pastries, have a long-standing rivalry with the croissant over which is the true jewel in the crown of French baking. Despite its name, the origins of pain au chocolat are not as clear cut as one might think. A popular legend suggests that Marie-Antoinette introduced the croissant to France and it was later filled with chocolate to become the beloved pain au chocolat. However, the truth may be less royal but equally captivating. It is believed that it was the bakers in the 1830s who, inspired by the Viennese technique of layering dough and butter to create a light, flaky texture, decided to embed a bar of dark chocolate in the centre, giving birth to the pain au chocolat. Today, in some parts of France, especially in the south, it is even called 'chocolatine', a term that sparks passionate debates among the French about the correct name for this delicious treat.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.