Pain au Chocolat Recipe

If you’re longing for a bakery-style treat fresh from your own kitchen, Pain au Chocolat is your golden ticket to buttery, flaky pastry bliss. These classic French chocolate croissants feature crisp, delicate layers wrapped around decadent dark chocolate—a treat that feels impossibly sophisticated but is oh-so-rewarding to make at home!

this Recipe

Ingredients You’ll Need

Each ingredient for Pain au Chocolat plays a starring role, from the tender, elastic dough to the buttery tourrage and that irresistible chocolate core. Don’t be put off by the list—the essentials are probably already waiting in your kitchen!

• Milk & Water: Using both creates a dough that’s moist, tender, and just the right texture for those beautiful layers.
• Active Dry Yeast: This is the magic behind your dough’s rise—double-check it’s fresh before you start!
• Honey (or malt syrup/sugar): Adds subtle tenderness and a gentle touch of sweetness to balance the rich pastry.
• Butter: Both in the dough and as the all-important butter block for lamination; use European-style butter if possible, as its higher fat content gives extra flakiness.
• White Sugar: A little in the dough for flavor—it shouldn’t be overly sweet, since the chocolate does the heavy lifting here.
• All-Purpose Flour: The workhorse for an airy yet structured pastry; spoon and level for accuracy.
• Salt: Brings all the flavors forward and keeps the Pain au Chocolat deeply satisfying—not flat.
• Chocolate Batons: The classic; but you can swap in dark chocolate bars, chopped chocolate, or whatever makes you smile.
• Egg Yolk & Milk/Cream: For that glossy, golden finish—absolutely irresistible straight from the oven.

Variations

Pain au Chocolat is endlessly fun to personalize! Use what you love or tweak the recipe to fit your mood, pantry, or dietary needs—think of these as inspiration to make the recipe truly your own.

• Almond Pain au Chocolat: Tuck in a thin smear of almond cream or a sprinkle of toasted, sliced almonds with the chocolate for a French-pâtisserie twist.
• Vegan Version: Swap the dairy butter for plant-based and use oat milk both in the dough and for brushing on top. Plant-based chocolate makes these 100% vegan.
• Mini Chocolate Croissants: Cut your dough into smaller rectangles for the cutest, most poppable treats imaginable—perfect for brunch platters or packed lunches.
• White or Milk Chocolate: Not a dark chocolate fan? Use creamy squares of milk or white chocolate for a sweeter croissant vibe.

How to Make Pain au Chocolat

Step 1: Make and Chill the Détrempe (Dough)

Start by mixing honey (or sugar), lukewarm milk, and yeast in a bowl—it’ll bubble to life in just a few minutes. Stir in water, melted butter, sugar, flour, and salt, and knead gently until the dough is smooth and elastic. Shape it into a rectangle, wrap it up, and let it rest overnight in the fridge—the long rest develops luscious flavor and the perfect texture for layering.

Step 2: Prepare the Butter Block (Tourrage)

While your dough is chilling, it’s time to shape the butter block. Fold cold butter inside parchment paper and use your rolling pin (or some light “butter whacking!”) to flatten it into an even rectangle. Keep it cold—but pliable—until you’re ready for laminating. This step locks in the layers that make Pain au Chocolat so irresistible.

Step 3: Laminate the Dough

Now comes the magic! Seal the chilled butter inside the dough, then use precise rolling and folding techniques—a double fold, followed by a single fold—to create flaky layers. Chill between each round of folding; both dough and butter should always be nicely cold and equally firm to avoid melting or breakage. This is where those signature croissant layers begin to form.

Step 4: Sheet and Cut the Dough

Roll your rested dough into a large, thin rectangle—aim for 4–5 mm thickness and a width around 8 inches. Then, use a ruler and knife or pizza cutter to slice even rectangles. Straight edges make for beautiful Pain au Chocolat with neat, bakery-worthy swirls.

Step 5: Fill, Roll, and Proof

Lay out your dough rectangles, brush off any excess flour, and place chocolate batons (or your chosen chocolate) on the edge. Roll tightly—adding a second baton halfway through for double chocolate joy! Seal them seam-side down on a parchment-lined tray, and let them proof in a warm spot for 2–3 hours until they’re puffed, pillowy, and ready for baking.

Step 6: Bake to Golden Perfection

Preheat your oven for at least 30 minutes. Gently brush each Pain au Chocolat with a smooth egg wash for that picture-perfect sheen. Bake until they are deeply golden, crisp, and you can hear the faint whispers of a thousand tiny flakes calling your name. Let cool on a rack (if you can wait), then dive in while still just a little warm.

How to Serve Pain au Chocolat

Garnishes

Pain au Chocolat needs little more than a light dusting of powdered sugar just before serving for that extra “ooh la la!” If you’re in the mood to impress, a sprinkle of finely chopped pistachios adds lovely color and crunch.

Side Dishes

Pair your warm, flaky pastries with a café au lait or rich hot chocolate for the ultimate Parisian experience at home. Fresh berries or a bowl of fruit salad bring refreshing balance to the decadent chocolate layers.

Creative Ways to Present

Arrange Pain au Chocolat in a rustic bread basket lined with a linen napkin, or stagger them artfully on a wooden board for brunch. For a playful touch, wrap each croissant in bakery paper and tie with twine as an edible gift—who could resist?

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, keep them in an airtight container at room temperature for 1–2 days. This helps maintain their delicate layers and keeps the Pain au Chocolat delightfully crisp on the outside.

Freezing

Pain au Chocolat freeze beautifully! Once baked and cooled, wrap individually in plastic wrap, then seal in a freezer bag. You can also freeze unbaked, shaped croissants on a tray, then transfer to a bag—just add a little extra proofing time before baking from frozen.

Reheating

To revive that bakery-fresh crispness, simply pop leftover or thawed Pain au Chocolat in a 350°F/175°C oven for 5–8 minutes. They’ll be warm, flaky, and as heavenly as the moment they emerged from the oven.

FAQs

Final Thoughts

I can’t encourage you enough to bake a batch of Pain au Chocolat at least once—there’s something magical about those flaky, buttery layers unraveling to reveal molten chocolate at the center. Pour yourself a cup of coffee, share them with someone you love, and savor the taste of a French morning, right at home. Joyful baking, my friend!

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