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Pain au Chocolat

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Pain au Chocolat

Pain au Chocolat is a staple of Parisian boulangeries, where its inviting aroma draws people in like a gentle morning bell. Unlike its café counterpart, this home-style version celebrates straightforward flavors, offering a warm embrace at the breakfast table or as an afternoon treat. It's a beloved part of everyday life, reflecting the charm and comfort of French home cooking.

The essence of Pain au Chocolat lies in its tender layers of buttery pastry cradling rich, dark chocolate. Each bite reveals a delicate balance between the flaky, golden exterior and the melting heart within. It's a simple indulgence, best enjoyed warm, when the pastry is at its crispiest and the chocolate is luxuriously soft.

Ingredients

  • 500 gcroissant dough or puff pastry
  • 8dark chocolate batons
  • 1egg — for egg wash

Method

  1. Begin by rolling out the 500 g of croissant dough or puff pastry on a lightly floured surface. Aim for a rectangle approximately 40 cm by 30 cm, ensuring the dough is about 3-4 mm thick. This thickness allows the dough to puff up nicely while baking, creating the characteristic flaky layers.
  2. Once rolled out, cut the dough into 8 equal rectangles, each about 10 cm by 15 cm. This size will accommodate the chocolate batons perfectly and ensure even baking. Place a dark chocolate baton at one end of each rectangle, about 2 cm from the edge.
  3. Gently roll the dough over the chocolate baton, starting from the edge closest to the baton. Roll tightly but carefully, ensuring the seam is on the bottom to prevent unrolling during baking. The dough should encase the chocolate baton completely, with the ends tucked under slightly.
  4. In a small bowl, beat the egg until well combined. Use a pastry brush to lightly coat the tops of the rolled pastries with the beaten egg. This egg wash will give the Pain au Chocolat a beautiful golden sheen as it bakes.
  5. Preheat your oven to 200°C (392°F). Arrange the pastries on a baking sheet lined with parchment paper, leaving space between each to allow for expansion. Bake in the preheated oven until the pastries are puffed and the tops are a deep golden brown, indicating the layers have fully developed, about 15-20 minutes.
  6. Once baked, remove the pastries from the oven and transfer them to a wire rack. Allow them to cool for about 10 minutes. This cooling time helps the chocolate inside to set slightly, making them easier to handle and ensuring a neat slice if desired.
  7. Serve the Pain au Chocolat warm, allowing the contrast between the flaky, buttery pastry and the rich, melted chocolate to shine. This is the ideal temperature to enjoy the full aroma and texture of this classic French treat.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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