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Pain au Chocolat

Me (Daughter) had never baked croissants or pain au chocolat’s before. So this was a real challenge!

It takes a while to prepare this, so make sure you have a whole day off! For me, it was a bit exiting to bake something new, and as I was busy for a whole day, I felt extra proud when they got out of the oven perfectly! I looked in front of the oven and waited for my little baby bread to come out, as I was a bit nervous about it! HAHA

This recipe is fantastic, I am in love with the breads. It is great to learn something new and therefore I proudly share this recipe with you!


The Dough (for 6 Pain au Chocolat’s)

Flour 450 gr
Yeast 0.5 spoon
Salt  0.5 spoon
Milk 250 ml
Caster sugar 40 gr
Egg  1
Butter 10 gr + 150 gr
Chocolate bars 6

Preparation Process

First make the dough – in a bowl of a mixer place the milk, flour, yeast, 10 gr of unsalted butter, sugar and salt. Using the dough hook mix until the dough has detached itself from the bowl.

Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40 minutes at room temperature.

After 40 minutes, punch it down and turn onto a floured surface. Using a rolling pin, roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You must make sure the butter is completely wrapped-in. Using the rolling pin roll the dough into a rectangle 20cmx50cm. Fold the dough in thirds lengthways, like a business letter. This completes the first “tour”.

Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book. Roll and repeat the operation and cover and place in the fridge for at least 30 mins and then give the dough another 2 “tours", so you complete 4 “tours” in total.

Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick. Place the chocolate bar on the top and then roll them. Place them on a baking tray with baking paper and making sure to have the joint under the roll. With your hand flattened them gently.

Cover then with a wet towel and let to prove at room temperature for another 35/40 mins. Brush with the beaten egg and bake in a pre heated oven 180c for 25/30mn till golden brown.

Tips and variations

You can add any type of toppings you want. Think of tomatoes, olives, paprika, cheese, etc. It's nice to use as a bruschetta bread as well or to combine with a nice soup or other appetizers.

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