How to Autumn Tasty Pain au Chocolat

Peter Hart

Page content

How to Autumn Tasty Pain au Chocolat Delicious, fresh and tasty.

Pain au Chocolat. This light, flaky French-style croissant roll is filled with delicious chocolate. Perfect for a weekend breakfast or brunch, and special enough for entertaining! To reduce the 'day of' preparation time, make the dough and refrigerate the unbaked rolls overnight.

Pain au chocolat (French pronunciation: [pɛ̃ o ʃɔkɔla] (), literally "chocolate bread"), also known as chocolatine (pronounced [ʃɔkɔlatin] ()) in the south-west part of France and in Quebec, is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre.

Pain au chocolat is one of the best known French pastries.

Just the mention of the name conjures up French breakfast with fresh coffee and pastries, warm from the oven, with delicious melted chocolate.

You can cook Pain au Chocolat using 13 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Pain au Chocolat

It’s of For dough.
You need 500 grams of flour.
You need 50 grams of sugar.
It’s 30 grams of yeast.
It’s 1 cup of milk.
You need 1 tsp of vanilla.
It’s 1/3 oz of salt.
Prepare 15 grams of honey.
It’s of For paste.
You need 200 grams of margarine.
Prepare 25 grams of flour.
You need of For filling.
It’s 24 of individual dark/milk chocolates.

The following procedure is the final step before you form the croissants or pain au chocolat.

Remove the dough from the refrigerator, unwrap it, and place on a lightly floured work surface.

Two Williams Sonoma employees DM'd me to say that this was, far and away, the best croissant you could make in your kitchen, due to the quality of both the butter and the chocolate.

Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven.

Pain au Chocolat instructions

For dough: combine all ingredients on table and knead until elastic and homogeneous..
For paste: combine margarine with flour and form a rectangle. Save..
To work on dough, you need a cool place, no heat in the kitchen and nothing cooking nor oven on..
Roll dough on a lightly floured surface in the form of a cross and place the paste in the middle. Fold each extremity over the spread block to form a kind of package..
With a rollin pin press down lightly on the "package". After procede to roll dough in one direction to form a rectangle..
Fold the extremity opposite to you and then the one on your side to form another package. (Only fold, dont roll).
Turn package 90° and repeat step 4 and 5. This is the second folding. Place package in the fridge for 20 minutes..
Repeat steps 5, 6 and 7. This would complete 4 folds. Place in fridge another 20 minutes..
For the third time, repeat steps 5, 6, and 7. This would make 6 folds..
After the last 20 minutes, remove dough from fridge, roll dough in 1/2cm of thickness. Cut and roll 24 rectangles of around 10 by 6 cms..
Place a chocolate in the middle of each rectangle then let rectangles cool for about 2 hours..
Preheat oven on 200°C or 392°F.
Remove from fridge and roll each rectangle with chocolate in the middle..
Paint each rectangle with a mixture of 1 whisked egg..
Bake until lightly tanned..

Recreate this French bakery classic at home with this recipe and video tutorial!

Pain au Chocolat Beautiful homemade croissants, each containing a bar of high-quality dark chocolate, make for an impressive and indulgent addition to a breakfast spread.

Line a baking sheet with parchment paper and set aside.

Break or chop your chocolate into tabs and set aside.

Pre-rolled puff pastry, that you get at the store, is usually rolled out very thinly, so we are doing a double pastry for this recipe, to mimic a bit of a thicker dough for pain au chocolat. -> Very good and very easy, although the recipe calls for far too much chocolate for pains au chocolat.