Pain Au Chocolat Recipe

Activate Yeast

In a small bowl, combine warm milk (110°F/43°C) with sugar and yeast. Let it sit for about 5-10 minutes until it becomes foamy.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour and salt.

Combine Ingredients

Add the activated yeast mixture and the egg to the dry ingredients. Mix until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until it is smooth and elastic.

Incorporate Butter

Flatten the dough and add the unsalted butter (softened). Fold the dough over the butter and knead until fully incorporated.

First Rise

Place the dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Roll Out the Dough

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.

Cut the Dough

Cut the dough into rectangles, about 4 inches by 6 inches.

Add Chocolate

Place a piece of dark chocolate (about 1 oz) on the shorter side of each rectangle.

Shape the Pastries

Roll the dough over the chocolate tightly to enclose the filling. Seal the edges by pressing them together.

Second Rise

Place the shaped pastries seam-side down on a baking sheet lined with parchment paper. Cover and let rise for another 30-45 minutes.

Prepare Egg Wash

In a small bowl, whisk together the egg yolk and water.

Brush Egg Wash

Preheat the oven to 400°F (200°C). Brush the egg wash over each pastry to give them a golden finish.

Bake the Pastries

Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.

Cool and Serve

Remove from oven and let cool slightly before serving warm. Enjoy your Pain au Chocolat!