Pain au Chocolat
Learn to make authentic pain au chocolat with buttery, flaky layers and a rich chocolate center. This step-by-step guide walks you through preparing the dough, laminating with a butter block, and shaping chocolate croissants. Perfect for advanced or ambitious home bakers, these croissants deliver a bakery-quality treat for breakfast or brunch.
Equipment
- 1 large parchment paper, 14 x 10 inches, folded in half
- 1 large parchment paper, enough for 5 x 6 inch butter block
- Plastic wrap
- Heavy rolling pin
- 1 quarter sheet pan
- 1 half sheet pan
- Ruler with cm and inch markings
- Sharp paring knife
- Sharp straight-edged knife or pizza cutter
- Pastry brushes (1 large, 1 small)
Ingredients
Détrempe (Dough):
- 85 g milk ⅓ cup, lukewarm
- 60 g water ¼ cup, lukewarm
- 5 g active dry yeast 1½ tsp
- 5 g honey 1 tsp – or malt syrup / sugar
- 25 g butter 1½ tbsp, melted and cooled
- 20 g white sugar 1½ tbsp
- 250 g all-purpose flour 2 cups, spooned and leveled
- 5 g salt 1 tsp
Tourrage & Filling:
- 140 g butter 10 tbsp, cold
- 12 chocolate batons or chocolate sticks
Egg Wash:
- 1 egg yolk
- 2 tbsp milk and/or cream
Instructions
- Activate the Yeast: In a medium mixing bowl, combine the lukewarm milk and honey, stirring gently until the honey dissolves completely. Sprinkle in the active dry yeast and whisk lightly to incorporate. Allow the mixture to sit for 10–20 minutes until it becomes foamy and aromatic, indicating that the yeast is active and ready to work. This step ensures a light and airy croissant texture.
- Make the Initial Dough (Détrempe): Add the melted butter, water, sugar, all-purpose flour, and salt to the yeast mixture, in the order listed. Using a spatula or spoon, mix the ingredients until a rough, shaggy dough forms. Transfer the dough onto a lightly floured surface and knead with your hands for 4–5 minutes until it becomes smooth, elastic, and slightly tacky. Avoid over-kneading; the dough should be pliable and soft, not stiff.
- Shape and Chill the Dough: Form the kneaded dough into a rough rectangle, approximately 6 x 10 inches. Wrap it securely in parchment paper and plastic wrap. Place it in a quarter sheet pan and refrigerate overnight. This slow, cold rest allows the gluten to relax, improves flavor, and prepares the dough for lamination with the butter block.
- Prepare the Butter Block (Tourrage): Take the cold butter and place it between two sheets of parchment paper. Using a rolling pin, gently tap and roll the butter to flatten it into a rectangle roughly 5 x 6 inches, about 1 inch thick. Fold the parchment over to encase the butter completely, and roll again lightly to ensure even thickness. Chill the butter until firm but pliable. Proper butter consistency is crucial for creating flaky layers without melting during lamination.
- Encase the Butter: Remove the chilled dough from the fridge and roll it into a rectangle roughly the same width as the butter block. Place the butter block on the dough, keeping the parchment on top. Lightly pat the butter through the parchment to help it adhere to the dough. Carefully peel away the parchment from the top, ensuring the butter remains evenly spread. Fold the dough over the butter completely, sealing the edges. Press gently to bind the butter inside and keep the dough cold. Refrigerate for 30–60 minutes if needed.
- First Lamination – Double Fold: Lightly flour your work surface and roll the dough lengthwise to about 16–20 inches long while maintaining a width of 5–5.5 inches. Ensure the dough and butter remain cold and pliable. Trim the edges slightly to straighten the rectangle. Fold one short end about one-sixth toward the center, then fold the opposite end over it, forming a double fold. Make small cuts at the corners to relieve tension. Wrap the dough in plastic wrap and refrigerate for 30–60 minutes.
- Second Lamination – Single Fold: Check the dough temperature and lightly roll it to keep the butter pliable. Roll out the dough to a 15-inch length while maintaining a 5–5.5 inch width. Fold one-third of the dough toward the center and fold the remaining third over the top, forming a single envelope fold. Trim corners slightly to avoid tearing. Wrap and refrigerate for another 30–60 minutes. Proper temperature and cold lamination are key to achieving distinct, buttery layers.
- Final Sheeting of the Dough: After the second fold, lightly flour the surface and roll the dough to a rectangle approximately 8 inches wide and 4–5 mm thick. Keep the edges straight and even, and ensure the dough is not shrinking or sticking. If the dough resists or becomes elastic, wrap it and rest in the fridge for 30 minutes. This final sheeting ensures even layers and a smooth surface for cutting and shaping.
- Cutting the Dough: Trim thin strips along the long edges to straighten them, leaving a width of about 7.5–7.75 inches. Mark 3-inch intervals along the long edges to guide cutting. Using a ruler and a pizza cutter or sharp knife, connect the marks with straight lines and cut the dough into rectangles, approximately 3 x 7.5 inches each. Aim for precision to maintain uniform croissants.
- Shaping the Chocolate Croissants: Place 1 chocolate baton (or chocolate stick) at the edge of each dough rectangle. Roll once to encase the chocolate, then place a second baton at the seam edge and roll fully to form a tight spiral. Place the croissants on a parchment-lined half sheet pan with the seam at the bottom. Ensure enough space between croissants (about 1–2 inches) to allow expansion during proofing.
- Proof the Croissants: Cover loosely with plastic wrap or a half sheet pan lid. Let the croissants proof in a warm, draft-free area (around 25°C / 77°F) until doubled in size, soft, and slightly jiggly. This may take 2–3 hours depending on room temperature. Proper proofing ensures a light, airy texture inside the croissants.
- Prepare the Egg Wash: While the croissants proof, whisk together the egg yolk and milk (or cream) until smooth. Use a soft pastry brush to gently coat the croissant surfaces, avoiding pooling. This wash provides a glossy, golden-brown finish and enhances flavor during baking.
- Bake the Chocolate Croissants: Preheat the oven to 375°F (190°C) at least 30 minutes before baking. Place the croissants on the middle rack and bake for 20–30 minutes until deep golden brown, rotating the tray halfway for even baking. Watch carefully; the croissants should puff beautifully without the butter melting excessively.
- Cool and Serve: Remove the croissants from the oven and allow them to cool for 5–10 minutes on the tray. Transfer them to a wire rack to cool further, ensuring the centers set properly. Serve slightly warm for the best flaky texture and melted chocolate experience.
Notes
- Always use cold butter and chilled dough for lamination to ensure flaky layers.
- Use a kitchen scale for accurate measurements; grams provide consistency over cups.
- If the dough softens during rolling, return it to the fridge for 15–30 minutes.
- Work quickly while handling butter to prevent melting, which can ruin lamination.
- Proof the croissants at a slightly warm, draft-free area to achieve optimal rise.
- Chocolate batons or thin chocolate sticks work best; avoid overly thick chocolate pieces.
- Parchment paper and plastic wrap can be reused to minimize waste and keep dough protected.
- For a faster version, the recipe can be completed in 2 days instead of 3, but the slower, 3-day method develops more flavor.
