Pain au Chocolat

Puff pastry filled with rich dark chocolate, a favorite morning treat.

Ingredients (Makes 8 pastries)

• 500 g all-purpose flour

• 10 g salt

• 80 g sugar

• 10 g instant yeast

• 300 ml cold milk

• 250 g unsalted butter (cold, for laminating)

• 8–16 dark chocolate sticks or 100 g chocolate chunks

• 1 egg (for egg wash)

Preparation

1. Prepare the dough:

   • Combine flour, sugar, salt, and yeast.

   • Add cold milk and knead until smooth.

   • Cover and rest 30–60 minutes.

2. Prepare butter block:

   • Shape cold butter into a rectangle (~1 cm thick) for laminating.

3. Laminate the dough:

   • Roll dough into a rectangle larger than the butter block.

   • Place butter in center, fold over, and perform 3–4 turns with chilling intervals of 30 minutes to create flaky layers.

4. Shape pastries:

   • Roll dough into a large rectangle (~0.5 cm thick).

   • Cut into 8–16 rectangles.

   • Place a chocolate stick or a small pile of chocolate chunks at one end and roll the dough around it.

5. Proof:

   • Place shaped pastries on a baking sheet lined with parchment.

   • Cover and let rise 1–2 hours until puffed.

6. Bake:

   • Preheat oven to 200°C (390°F).

   • Brush pastries with beaten egg.

   • Bake 15–20 minutes until golden and crisp.

7. Serve:

   • Cool slightly and enjoy warm, letting the chocolate remain gooey inside.

Serving Suggestions

• Ideal for breakfast or morning snack.

• Pair with coffee, café au lait, or hot chocolate.

Cooking Tips

• Keep butter cold to ensure crisp, layered texture.

• Use high-quality dark chocolate for rich, authentic flavor.

• Avoid overbaking to maintain a tender, buttery interior.