Description
Pain au Chocolat is a classic French pastry with buttery, flaky layers wrapped around rich dark chocolate. Perfect for breakfast or an indulgent snack, these chocolate croissants deliver a crisp exterior and a soft, melty center in every bite.
Ingredients
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250g strong white bread flour
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30g sugar
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5g salt
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5g instant yeast
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150ml cold water
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150g French butter, chilled
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8 batons of dark chocolate
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1 egg (for egg wash)
Steps
1. Make Dough
Mix flour, sugar, salt, yeast, and water. Knead smooth. Chill 1 hour.
2. Shape Butter Block
Form chilled French butter into a flat square. Chill.
3. Laminate
Roll dough. Enclose butter. Roll and fold 3x, chilling between each turn.
4. Shape Pastries
Roll dough. Cut into rectangles. Place chocolate baton inside and roll up.
5. Proof
Arrange on tray. Let rise 1.5–2 hours at room temp until puffy.
6. Bake
Brush with egg wash. Bake at 200°C (180°C fan) for 15–20 minutes.
