Description
Classic French pain au chocolat with flaky laminated layers and rich dark chocolate centers.
Ingredients
Units
Scale
- 4 cups all purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm milk
- 1 1/4 cups unsalted butter, cold
- 1 large egg for egg wash
- 8 ounces dark chocolate batons or bars, cut into strips
Instructions
- Activate yeast in warm milk with a pinch of sugar.
- Mix flour, sugar, and salt, then add yeast mixture to form dough.
- Let dough rise until doubled.
- Encapsulate cold butter in rolled dough.
- Roll and fold dough three times, chilling between folds.
- Cut into rectangles, add chocolate, and roll.
- Proof until puffy.
- Brush with egg wash and bake at 400 degrees F for 15 to 18 minutes.
Notes
- Keep butter cold for flaky layers.
- Chill dough between folds.
- Bake until deep golden brown.
Nutrition
- Serving Size: 1 pastry
- Calories: 340
- Sugar: 9g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg