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Pain au Chocolat

Name: Pain au Chocolat
Total time: 180 min
Yield: Serves 6
Cuisine: France
Ingredients: 250g Bread flour; 150g Butter (for laminating); 20g Butter (for the dough); 2 tsp Dry yeast; 130ml Milk; 2 tbsp Sugar; 1 tsp Salt; 12 Chocolate Batons; 1 Egg (for glazing)

Dessert

⏱ 180 min

👥 Serves 6

Difficulty ⭐⭐⭐

Chocolate wrapped in layered butter dough — an essential French breakfast pastry.

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📖 The Story Behind This Dish

Pain au chocolat is, alongside the croissant, the classic French breakfast viennoiserie: chocolate batons wrapped in crisp, flaky layers. In southwestern France it's called chocolatine, and the name is debated with real passion — a sign of how much the French care about it.

🌆 Where it's eaten: Outside a Paris boulangerie, children buy warm pains au chocolat on the way to school.

🥕 Ingredients (serves 6)

Bread flour 250g
Butter (for laminating) 150g
Butter (for the dough) 20g
Dry yeast 2 tsp
Milk 130ml
Sugar 2 tbsp
Salt 1 tsp
Chocolate Batons 12
Egg (for glazing) 1

👩‍🍳 Instructions

Mix bread flour, yeast, sugar, salt, milk, and 20g butter into a dough and chill for 1 hour.
Wrap 150g butter in the dough and fold in thirds 2–3 times to build layers, chilling between folds.
Roll thin, cut into rectangles, place chocolate batons on top, and roll up.
Let rise at room temperature for 1–2 hours and brush with egg.
Bake at 200°C for 15–18 minutes until golden with clear layers.

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