How to Make Classic French Pain Au Chocolat (Chocolate Croissants)

How to Make Classic French Pain Au Chocolat (Chocolate Croissants)

Pain au chocolat, or chocolate croissants, are a beloved French pastry that combines flaky, buttery layers of dough with a rich, melted chocolate center. They are perfect for breakfast, brunch, or even as a sweet treat during the day. While the process may seem intricate, the results are worth the effort. Here’s a step-by-step guide on how to make these delicious pastries at home.

Ingredients for Pain Au Chocolat

• For the Dough:

  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 cup (120ml) warm milk
  • 2 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter (softened)
  • 1 large egg
  • 1/2 cup (115g) unsalted butter (cold, for laminating)

• For the Filling:

  • 3-4 ounces (85-115g) dark or semisweet chocolate bars (cut into strips)

• For the Egg Wash:

  • 1 egg
  • 1 tablespoon water

Instructions for Making Pain Au Chocolat

Step 1: Activate the Yeast

Start by activating the yeast. In a small bowl, combine the warm milk (not hot, just warm to the touch) with the sugar. Sprinkle the yeast over the top and stir gently. Let the mixture sit for about 5 minutes until it becomes frothy. This indicates that the yeast is activated and ready to be used.

Step 2: Prepare the Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center, then pour in the yeast mixture and the egg. Stir until the dough starts to come together, then knead it on a lightly floured surface for about 5-7 minutes until it is smooth and elastic.

Once the dough is ready, shape it into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour or until it has doubled in size.

Step 3: Laminate the Dough (Butter Folding)

While the dough is rising, prepare the butter for laminating. Cut the cold butter into small cubes and place it between two sheets of parchment paper. Use a rolling pin to flatten it into a thin, even square, about 1/4 inch thick. Chill the butter in the refrigerator while the dough finishes rising.

Once the dough has risen, punch it down to release the air. Turn the dough out onto a floured surface and roll it into a large rectangle, about 10 inches by 20 inches. Place the chilled butter square in the center of the dough, then fold the edges of the dough over the butter, like an envelope. Seal the edges so the butter is fully enclosed.

Now, it’s time for the lamination process. Roll the dough out into a long rectangle (about 10 inches by 24 inches), then fold it into thirds, like a letter. Turn the dough 90 degrees, then roll it out again into a long rectangle and fold it into thirds. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes.

Repeat this process of rolling, folding, and chilling two more times. This creates the many buttery layers of dough that are essential for the flakiness of the croissants.

Step 4: Shape the Pain Au Chocolat

After the final chilling, roll the dough out one last time into a rectangle. Cut the dough into smaller rectangles, about 4 inches by 6 inches. Place one strip of chocolate near the edge of each rectangle. Then, carefully roll up the dough around the chocolate, making sure the seam is on the bottom. Pinch the ends to seal them.

Step 5: Let the Pastries Rise

Place the shaped pastries on a baking sheet lined with parchment paper, leaving enough space between each one for expansion. Cover them with a damp cloth or plastic wrap and let them rise for about 1-1.5 hours until they have puffed up and almost doubled in size.

Step 6: Prepare the Egg Wash

In a small bowl, whisk together the egg and water to make an egg wash. Once the pastries have risen, gently brush the tops with the egg wash to give them a golden, shiny finish when baked.

Step 7: Bake the Pain Au Chocolat

Preheat your oven to 400°F (200°C). Once the pastries are brushed with the egg wash, place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the croissants are golden brown and flaky.

Step 8: Cool and Serve

Once baked, remove the pain au chocolat from the oven and let them cool on a wire rack for a few minutes. Serve them warm for the best flavor, and enjoy the rich, melty chocolate center paired with the buttery, flaky exterior.

Tips for Perfect Pain Au Chocolat

1. Chill the Dough and Butter Properly: Proper chilling is key to creating the flaky layers. Be patient with the rolling and folding process to ensure the butter stays cold and doesn’t melt into the dough.

2. Use High-Quality Chocolate: For the best flavor, choose high-quality dark or semisweet chocolate. The chocolate bars should be firm enough to hold their shape as the pastry bakes.

3. Do Not Skip the Resting Time: Allow the dough to rest and rise fully to achieve the perfect texture. If you rush this step, your pastries may be dense rather than light and flaky.

4. Make Ahead: If you’re short on time, you can prepare the dough and shape the pain au chocolat the night before. Simply cover them tightly with plastic wrap and refrigerate overnight. In the morning, let them come to room temperature and rise before baking.

Making classic French pain au chocolat at home may take some time and effort, but the end result is a delicious treat that will impress your family and friends. With a little patience and the right technique, you’ll enjoy these buttery, chocolate-filled pastries just like they do in France!