Pains au chocolat – recipesshubb

Pains au Chocolat

Flaky, buttery, and filled with rich chocolate

Pains au Chocolat are a beloved French pastry, often enjoyed at breakfast or as an indulgent snack. Similar to croissants, they are made with laminated yeast dough, creating layers of buttery, flaky pastry wrapped around delicious dark chocolate. Making them at home is easier than it seems with patience and the right technique.

Ingredients (makes 8–10 pastries)

For the Dough

250 g (2 cups) all-purpose flour
30 g (2 tbsp) sugar
5 g (1 tsp) salt
10 g (2 tsp) instant yeast
150 ml (⅔ cup) warm milk
25 g (2 tbsp) unsalted butter, softened

For the Butter Layer

125 g (½ cup) cold unsalted butter

For the Filling

100–150 g dark chocolate batons or chocolate sticks

For the Glaze

1 egg, beaten (for egg wash)

Instructions

Step 1: Prepare the Dough

In a bowl, combine flour, sugar, salt, and yeast.
Add warm milk and softened butter.
Knead until smooth and elastic (about 5–8 minutes by hand or 4 minutes in a stand mixer).
Cover with plastic wrap and let rest in the fridge for 30 minutes.

Step 2: Prepare the Butter Block

Place the cold butter between two sheets of parchment paper.
Pound and roll into a rectangle about 1 cm thick.
Keep chilled while the dough rests.

Step 3: Laminate the Dough

Roll the dough into a rectangle roughly 20×40 cm.
Place the butter block in the center. Fold the dough over the butter like an envelope (book fold).
Roll the dough again into a long rectangle, then fold into thirds.
Chill 30 minutes.
Repeat rolling and folding 2 more times, chilling each time. This creates the flaky layers.

Step 4: Shape the Pains au Chocolat

Roll the dough into a rectangle about 30×20 cm.
Cut into strips roughly 10×5 cm.
Place a chocolate stick at the bottom of each strip and roll up, sealing the edge underneath.
Place on a parchment-lined baking tray, seam side down.

Step 5: Proof

Cover with a tea towel and let rise in a warm place for 1–2 hours, until nearly doubled in size.

Step 6: Bake

Preheat oven to 200°C (400°F).
Brush pastries with beaten egg for a shiny finish.
Bake 15–20 minutes, until golden brown and puffed.
Let cool slightly before serving.

Texture & Flavor

Flaky, buttery layers
Rich chocolate center
Slightly sweet and tender
Crisp exterior, soft interior

Tips for Perfect Pains au Chocolat

Keep the butter cold to ensure crisp layers.
Work quickly to prevent butter from melting.
Don’t overproof or the layers may collapse.
Use high-quality dark chocolate for the best flavor.

Variations

Mini pains au chocolat: smaller, perfect for kids or parties.
Chocolate-almond: sprinkle sliced almonds on top before baking.
Chocolate-hazelnut: add a small dab of chocolate-hazelnut spread inside with chocolate sticks.

Storage

Best enjoyed fresh the day of baking.
Keep at room temperature, loosely covered, up to 24 hours.
Reheat slightly in a warm oven before serving if needed.
Can freeze unbaked, shaped pastries for up to 1 month; bake directly from frozen.

Serving Suggestions

With coffee or hot chocolate for breakfast.
As a decadent afternoon snack.
Dust lightly with powdered sugar for an elegant touch.

Conclusion

Making Pains au Chocolat at home is a rewarding process. With flaky, buttery layers and rich chocolate tucked inside, this classic French pastry is perfect for special breakfasts, brunches, or simply indulging in a sweet treat. Patience in laminating the dough and attention to butter temperature are key to achieving that bakery-quality texture.