Chocolate Pain au Chocolat
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
There's something truly magical about biting into a warm pain au chocolat fresh from the oven, and I've created a version that's even easier than the traditional French pastry. What I love most about this recipe is how quickly it comes together in just 45 minutes total, making it perfect for weekend mornings when you want something impressive without the fuss. Dark chocolate is packed with antioxidants that support heart health, so you can feel good about indulging in this treat. The dough is wonderfully forgiving and straightforward to work with, even if you're new to laminated pastries. Once you taste that buttery, flaky exterior melting away to reveal ribbons of rich chocolate, you'll understand why this French classic deserves a permanent spot in your baking rotation.
Ella x
Ingredients
- 200butter
- 250 Lmilk
- 10 gactive dry yeast
- 150 ggranulated sugar
- 400 gdark chocolate(diced)
- 3large eggs
- 500 gall-purpose flour
- 5 gsalt
- 10 gbaking powder
- 100 gunsalted butter(melted)
- 200 Lwhole milk
Detail level
Instructions
- 1
In a large mixing bowl, combine the warm milk, yeast, and a pinch of salt. Stir gently to dissolve the yeast, then let it sit for 5-7 minutes until foamy.
- 2
In a separate large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk to incorporate.
- 3
Add the melted butter and whisk until the mixture resembles coarse crumbs.
- 4
Add the eggs one at a time, whisking until well combined after each addition.
- 5
Gradually pour in the yeast mixture, mixing until a shaggy dough forms.
- 6
Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
- 7
Roll out the dough to a thickness of 1cm. Cut into 6 equal pieces.
- 8
Place a tablespoon of diced chocolate in the center of each piece. Fold the dough over the chocolate to form a triangle, then press the edges to seal.
- 9
Place the chocolate pain au chocolat on a baking sheet lined with parchment paper, leaving about 2cm of space between each pastry.
- 10
Bake in a preheated oven at 180°C for 20-25 minutes, until golden brown.
- 11
Let cool on a wire rack for 5 minutes before serving.
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