Pain au Chocolat

Indulge in the flaky layers of Pain au Chocolat, a classic French pastry that envelops rich dark chocolate in buttery dough. Perfect for a weekend brunch or a delightful afternoon treat with coffee.

• 500 g all-purpose flour
• 10 g salt
• 25 g sugar
• 10 g instant yeast
• 300 ml water
• 250 g unsalted butter
• 200 g dark chocolate bars
• 1 egg for egg wash

Method

1. 1

   In a large bowl, combine the flour, salt, sugar, and instant yeast. Mix well.

2. 2

   Gradually add warm water to the dry ingredients and mix until a dough forms. Knead the dough for about 10 minutes until smooth.

3. 3

   Shape the dough into a ball, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

4. 4

   While the dough is rising, prepare the butter for laminating by placing it between two sheets of parchment paper and rolling it into a flat square (about 1 cm thick). Chill in the refrigerator.

5. 5

   Once the dough has risen, roll it out into a rectangle on a floured surface. Place the chilled butter slab in the center, fold the edges of the dough over the butter, and seal the edges.

6. 6

   Roll out the dough again to a larger rectangle and fold it into thirds (like a letter). Wrap in plastic wrap and chill for at least 30 minutes. Repeat this rolling and folding process two more times.

7. 7

   After the final fold, roll out the dough into a rectangle, cut it into smaller rectangles, and place a strip of dark chocolate on each. Roll them up tightly.

8. 8

   Place the rolled pastries on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes. Preheat the oven to 200°C (400°F). Brush the tops with beaten egg.

9. 9

   Bake for 15-20 minutes or until golden brown. Let cool slightly before serving.