Delectable Chocolatine: A French Pastry Delight Recipe

Ingredients

  • 500g all-purpose flour
  • 60g granulated sugar
  • 10g salt
  • 25g fresh yeast
  • 300ml whole milk
  • 250g unsalted butter, for laminating
  • 1 egg, for egg wash
  • 200g dark chocolate chips

Steps and instructions

  1. In a large bowl, combine the all-purpose flour, granulated sugar, salt, and fresh yeast.
  2. Gradually add the whole milk to the dry ingredients, mixing until a dough is formed.
  3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
  4. Place the dough back into the bowl, cover with a clean towel, and let it rest for about an hour, or until it doubles in size.
  5. Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a large rectangle.
  6. Spread the softened butter evenly across the surface of the dough, then fold the dough into thirds, like a letter. This is the first turn.
  7. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  8. Remove the dough from the refrigerator, roll it out into a rectangle again, and fold it into thirds. This is the second turn. Repeat this process two more times, for a total of four turns. After the final turn, refrigerate the dough for an hour.
  9. Preheat the oven to 200°C (392°F) and line a baking tray with baking paper.
  10. Roll out the dough into a large rectangle, about 1/2-inch thick. Cut the dough into rectangles, about 3 by 4 inches each.
  11. Place a small amount of dark chocolate chips at one end of each rectangle, then roll the dough up tightly, enclosing the chocolate chips.
  12. Place the rolls seam-side down on the prepared baking tray, leaving enough space between them for the rolls to expand.
  13. Beat the egg with a splash of water to make an egg wash, then brush the tops of the rolls with the egg wash.
  14. Bake in the preheated oven for about 20 minutes, or until the rolls are golden brown and the chocolate chips have melted.
  15. Allow the chocolatines to cool for a few minutes on the baking tray, then transfer to a wire rack to cool further. Serve warm.

Tools for making

  • Large bowl - for mixing the dough ingredients
  • Rolling pin - to roll out the dough into a rectangle
  • Plastic wrap - to wrap and refrigerate the dough during laminating
  • Clean towel - to cover the dough while it rests and rises
  • Baking tray - to place the chocolatines for baking
  • Baking paper - to line the baking tray and prevent sticking
  • Wire rack - for cooling the chocolatines after baking

Recipe variations

  • Replace dark chocolate chips with milk chocolate or white chocolate chips for a different flavor.
  • Add a sprinkle of cinnamon or nutmeg to the dough for a spiced twist.
  • Mix in chopped nuts, such as almonds or hazelnuts, to add crunch to the chocolatines.
  • Replace some of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
  • For a fruity variation, spread a thin layer of your favorite fruit jam or spread on the dough before rolling it up.
  • Add a dash of vanilla extract or almond extract to the dough for a hint of extra flavor.
  • Make a savory version by omitting the sugar and chocolate chips, and instead filling the dough with cheese, ham, or other savory fillings.
  • Experiment with different shapes, such as twisting the dough into a braid or forming mini chocolatine rolls.
  • Top the chocolatines with a dusting of powdered sugar or a drizzle of melted chocolate for an extra touch of sweetness.

Recipe overview

Discover the joy of baking with our delicious Chocolatine recipe. Originating from the south of France, these sweet pastries are often associated with the elegance of French pâtisseries. Our recipe combines a light, flaky pastry with a heart of rich, melty dark chocolate. While it may seem complex, creating these treats from scratch is a rewarding process that yields an exceptional result. Expect to spend some time laminating the dough—a method that involves folding butter into the dough multiple times to create those characteristically light, flaky layers. The end product? Warm, buttery pastries with a delightful chocolatey center. Perfect for breakfast or as an afternoon snack, this recipe is sure to impress your family and friends. So, let's get started and bring a taste of France into your kitchen!

Common questions

  1. Can I use instant yeast instead of fresh yeast? Yes, you can substitute instant yeast for fresh yeast. Use 2 1/4 teaspoons of instant yeast in place of 25g of fresh yeast.
  2. Can I use a stand mixer to knead the dough? Yes, you can use a stand mixer with a dough hook attachment to knead the dough. Knead on low speed for about 8-10 minutes until the dough is smooth and elastic.
  3. Can I use salted butter instead of unsalted butter? It is recommended to use unsalted butter for this recipe to have better control over the saltiness of the dough. However, if you only have salted butter on hand, you can use it but reduce the amount of salt in the recipe accordingly.
  4. Can I freeze the dough before baking? Yes, you can freeze the dough after the final turn. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw it in the refrigerator overnight before proceeding with rolling and shaping the chocolatines.
  5. How should I store the baked chocolatines? Store the baked chocolatines in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, they can be stored in the freezer for up to a month and reheated before serving.

Serving dishes and utensils

  • Baking tray - for baking the chocolatines
  • Baking paper - to line the baking tray and prevent sticking
  • Plastic wrap - for wrapping the dough during refrigeration
  • Clean towel - to cover the dough while it rests
  • Flour - for dusting the surface and preventing sticking
  • Rolling pin - for rolling out the dough to the desired thickness
  • Wire rack - for cooling the baked chocolatines
  • Pastry brush - for applying the egg wash on top of the rolls

Origin stories

In the early morning quiet of the region of Gascony, nestled in the heart of southwestern France, a pastry was born that would cause a nationwide debate. It's called a 'Chocolatine'. A buttery, flaky pastry, studded with dark chocolate, it is a cousin of the more famous 'pain au chocolat'. The question of what to call this delicious morning treat has, however, carved a divisive line through France. In the south west, it is staunchly referred to as 'Chocolatine', while in Paris and the north, it's known as 'pain au chocolat'. This simple, yet deeply embedded regional difference, sparks playful arguments in bakeries across France to this day. So, whether you call it a 'Chocolatine' or 'pain au chocolat', one thing is certain - this pastry is an irresistible part of French culinary heritage.

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.