Pain au chocolat
Pain au chocolat, from above
Non vegEggFrance

Pain au chocolat

Flaky laminated dough wrapped around two batons of dark chocolate. The French school day treat.

240 minTime
6 gProtein each
mildSpice
Chocolatine or pain au chocolat2 chapters · 1 min read

Make it your way

Grandma's wayFrench laminated pastry rolled around dark chocolate.
The original
420kcalsame
6 gproteinsame
2 gfibresame
240minutessame

Pain au chocolat.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)4 cups
Milk⅔ cup, cold
Water⅔ cup, cold
Sugar4½ tbsp
Instant dry yeast2 tsp
Salt2 tsp
Butter30 g for the dough, 250 g for laminating
Dark chocolate (bittersweet chocolate)24 batons or 150 g bar, cut
Egg1, for wash

Method

4 steps
  1. 1Make the dough with flour, sugar, salt, yeast, milk, water and 30 g butter. Chill overnight.
  2. 2Lock in 250 g cold butter, roll and fold in thirds three times, chilling 30 minutes between folds.
  3. 3Roll 5 mm thick and cut 8 x 12 cm rectangles. Place two chocolate batons on each and roll up.
  4. 4Rise 2 hours at cool room temperature, brush with egg and bake at 200 C for 18 minutes.
Serve it like this

Serve warm in a napkin lined basket with café au lait or hot chocolate.

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Make it a meal

What goes with Pain au chocolat: a bread or rice, a side, something to drink and something sweet.

On the side Œufs mimosa25 min
On the side Pommes duchesse60 min
A little snack Cheese board20 min
To drink Chocolat chaud10 min
Something sweet Chocolate tart60 min
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