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Classic Pain au Chocolat
Traditional dish · French
A traditional French pastry made from flaky, buttery laminated dough filled with one or two batons of dark chocolate.
Ingredients
- All-purpose flour500g
- Unsalted butter, cold250g
- Water, cold200ml
- Granulated sugar50g
- Instant yeast10g
- Salt10g
- Dark chocolate batons16
- Egg, for egg wash1
Steps
- 1
Combine flour, sugar, yeast, and salt in a large bowl. Add cold water and mix until a shaggy dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for 1 hour.
- 2
Shape the cold butter into a flat rectangle (about 1.5 cm thick). Wrap the dough in plastic wrap and chill for 30 minutes. Roll out the dough into a rectangle larger than the butter. Place the butter on one half of the dough and fold the other half over it, sealing the edges. This is the 'butter block'.
- 3
Perform the first fold: Roll the dough with the butter into a long rectangle. Fold it into thirds like a letter. Wrap and chill for 1 hour.
- 4
Perform the second fold: Rotate the dough 90 degrees. Roll and fold into thirds again. Wrap and chill for 1 hour.
- 5
Perform the third fold: Repeat the process one more time. Wrap and chill for at least 2 hours, or overnight.
- 6
Roll out the dough thinly (about 3-4mm thick). Cut into rectangles. Place a chocolate baton at one end of a rectangle, fold the dough over it, then place another baton and fold the dough again to enclose both batons. Seal the ends.
- 7
Place the pains au chocolat on a baking sheet lined with parchment paper. Brush with egg wash. Let them proof in a warm place for 1.5-2 hours until puffy.
- 8
Preheat oven to 200°C (400°F). Bake for 15-20 minutes, or until golden brown and puffed.
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