Maple Pain au Chocolat
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
There's something magical about maple syrup in baking, and this recipe captures that beautifully. My Maple Pain au Chocolat brings together the warmth of Canadian maple with rich chocolate in a way that feels indulgent yet surprisingly simple to make. The whole thing comes together in under an hour, making it perfect for a weekend breakfast or when you want to impress someone without spending all day in the kitchen. Maple syrup isn't just delicious either, it brings natural antioxidants to the table, so you can feel a little better about enjoying these pastries. Trust me, your kitchen will smell absolutely incredible.
Ella x
Ingredients
- 250all-purpose flour
- 100 butterunsalted butter
- 150 ggranulated sugar
- 2large eggs
- 100 mlmaple syrup
- 200 gchocolate chips
- 5 gsalt
- 1 mlvanilla extract
Detail level
Instructions
- 1
In a large bowl, combine flour and salt. Whisk to incorporate.
- 2
Add unsalted butter to flour mixture. Use a pastry blender or fingertips to work butter into flour until mixture resembles coarse crumbs.
Tip: Be gentle to avoid overmixing.
- 3
Gradually add granulated sugar to flour mixture. Mix until combined.
Tip: Use a light touch to avoid developing gluten.
- 4
Beat in large eggs until mixture forms a shaggy dough.
Tip: Don't overbeat, as this will develop gluten and make dough tough.
- 5
Stir in vanilla extract.
Tip: Just a hint of vanilla to enhance flavor.
- 6
Roll out dough to a thickness of about 3mm.
Tip: Try to maintain even thickness to ensure even baking.
- 7
Cut into rectangles, about 15cm x 5cm.
Tip: Leave about 2cm of space between each pastry to allow for even baking.
- 8
Place a tablespoon of chocolate chips in the center of each rectangle.
Tip: Don't overfill, as this will make pastry difficult to fold.
- 9
Fold dough over chocolate chips to form a triangle. Press edges together to seal.
Tip: Use a fork to crimp edges for a decorative touch.
- 10
Place pastries on a baking sheet lined with parchment paper.
Tip: Leave about 1cm of space between each pastry.
- 11
Brush tops with maple syrup.
Tip: A light glaze to enhance flavor and appearance.
- 12
Bake at 180°C for 15-20 minutes, or until golden brown.
Tip: Keep an eye on pastries, as they can burn quickly.
- 13
Allow pastries to cool on a wire rack for 5 minutes before serving.
Tip: Enjoy warm and flaky, or let cool completely for a crispy treat.
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