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French Pain au Chocolat

Pain au chocolat, also known as chocolatine in some regions, is an iconic French pastry beloved for its buttery, flaky layers and rich chocolate centre. While it may seem intimidating to make at home, with some patience and attention to detail, you can create bakery-quality pain au chocolat in your own kitchen. Here’s a step-by-step guide.

Ingredients (yields approx. 1o pain au chocolat)

  • 4 cups (500g) all-purpose flour
  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (50g) sugar
  • 2 tsp (10g) salt
  • 1 packet (7g) instant yeast
  • 3 tbsp (45g) unsalted butter, softened
  • 1 1/4 cups (285g) cold unsalted butter, sliced
  • 1 egg, beaten
  • 8 oz (225g) dark chocolate, chopped or 12 chocolate batons

Instructions

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  1. In a large bowl, mix the flour, sugar, salt, and yeast. Add the softened butter and mix until crumbly. Gradually stir in the water and milk until a dough forms.
  2. On a floured surface, knead the dough for 5 minutes until smooth. Wrap in plastic and refrigerate for 1 hour.
  3. Slice the cold butter and arrange it into a 5-inch square on wax paper. Cover with another sheet of wax paper and pound with a rolling pin until it’s a thin, flexible sheet. Refrigerate.
  4. Roll the chilled dough into a 10×15″ rectangle. Place the butter sheet in the center and fold the dough over it like a letter. Roll out into a long rectangle and perform another trifold. Wrap and chill for 30 minutes. Repeat rolling and folding 2 more times, chilling in between.
  5. Roll the final dough into a large rectangle, about 1/4″ thick. Cut into 12 4×6″ pieces. Place chopped chocolate or a chocolate baton on one end of each piece and roll up tightly. Place on a parchment-lined baking sheet, seam-side down. Cover loosely and let rise until puffy, about 2 hours.
  6. Preheat the oven to 400°F (200°C). Brush the pain au chocolat with beaten egg. Bake until deep golden brown, 15-20 minutes. Cool on a wire rack before serving.

Variations

  • Nutella: Spread a spoonful of Nutella on the dough before rolling up for a creamy, hazelnut twist.
  • Almond: Sprinkle some almond cream or marzipan along with the chocolate for an almond croissant flavor.
  • Cinnamon Sugar: Brush the dough with butter and sprinkle with cinnamon sugar before adding the chocolate for a sweet and spicy version.
  • Double Chocolate: Sprinkle some cocoa powder or mini chocolate chips over the chocolate baton for an extra rich treat.

Tips for Success

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  • Keep everything cold. If the butter gets too warm, it will melt into the dough instead of forming layers. Chill the dough whenever it starts to feel soft.
  • Don’t skimp on the rolling and folding, known as laminating the dough. This is what creates the signature flaky texture.
  • Use good quality chocolate that you enjoy eating on its own. Chocolate batons are traditional, but chopped bars work well too.
  • Let the pain au chocolat cool slightly before eating to avoid burning your mouth on the molten chocolate!

With a little effort, you can enjoy fresh, crispy, chocolatey pain au chocolat whenever the craving strikes. The results are well worth the time invested. Bon appétit!

Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes

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