Pain au chocolat

Ingredients

• 450 gvery cold plain flour (chill in the freezer for 2 hours before use)
• 250 mlmilk
• 1egg
• 25 gyeast
• 2 tspsugar
• 1½ tspfine salt
• 250 gcold butter
• 50 gvery cold plain flour
• 100 gvery cold plain flour, for rolling
• 1beaten egg, for brushing
• 100 gdark chocolate, roughly chopped

Instructions

1. 1

   Mix the dough

   Mix the 450 g flour with the milk, egg, yeast, sugar and salt in a stand mixer for about 5 minutes. Stop before the dough warms up from overmixing.

2. 2

   Prepare the butter

   Toss the butter in 50 g flour, then bash it into a flat slab about 10 x 20 cm on a floured surface. Chill for about 10 minutes.

3. 3

   Roll the dough

   Meanwhile, roll the pastry dough out on a floured surface into a rectangle about 20 x 45 cm.

4. 4

   Enclose the butter

   Place the cold butter slab in the centre and fold the dough around it to enclose it.

5. 5

   Roll and fold

   Roll the dough out again to about 20 x 45 cm, taking care not to press too hard so the butter and dough remain in separate layers. Fold one third over the centre, then fold the other third over it.

6. 6

   Repeat the folds

   Repeat the rolling and folding twice more, handling the dough gently so the layers stay distinct. Cover and chill it for about 15 minutes between each roll; this makes 27 layers.

7. 7

   Cut the dough

   Roll the dough into a rectangle about 40 x 60 cm, then cut it in half lengthways. Cut each half into 4 squares, and divide each square to make 16 rectangles in total.

8. 8

   Add the chocolate

   Put 1 tablespoon of chocolate about 1 cm from the edge at the narrow end of a rectangle and roll the dough around it. Add another 1 tablespoon of chocolate and finish rolling.

9. 9

   Proof the pastries

   Place each pastry with its seam facing down on the baking tray. Arrange them across two baking trays lined with baking paper, cover and leave to rise for about 45 minutes.

10. 10

    Brush and bake

    Brush with the beaten egg and bake in the centre of a fan oven at 200°C for about 18 minutes.

What is pain au chocolat?

Pain au chocolat is a French pastry made from laminated dough, the same style of dough used for croissants, with chocolate rolled inside. The repeated folds create the characteristic layers, while the filling makes each piece sweet and chocolatey.

This version uses a homemade butter layer and chopped dark chocolate. Keeping the dough and butter cold helps the layers stay separate as the pastries bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 6g protein, 38g carbs, 19g fat.

The flour and sugar provide most of the carbohydrates, while butter supplies much of the fat; the milk, egg and flour contribute some protein. Pair a pastry with fruit and plain yoghurt to add freshness and a more varied plate.

Keep the dough cool

Cold flour: chilling the flour before mixing helps limit how much the dough warms during kneading.

Short mixing: the recipe calls for about 5 minutes in a stand mixer. Stop then, rather than working the dough until it becomes warm.

Build distinct layers

Butter slab: coat the butter in flour and flatten it to about 10 x 20 cm, then chill it for about 10 minutes before enclosing it.

Gentle rolling: press evenly without forcing the butter into the dough. Chill for about 15 minutes between the repeated rolls and folds to help keep the layers distinct.

Shape and fill evenly

Cutting: divide the rolled dough into 16 rectangles as directed. Even pieces are easier to fill and roll consistently.

Chocolate: place a tablespoon near the narrow end, roll once, add another tablespoon, then finish rolling with the seam underneath.

Watch the proof and bake

Proofing: leave the covered pastries for about 45 minutes. They should look puffed before they go into the oven.

Baking: brush them with beaten egg and bake in the centre of a fan oven at 200°C for about 18 minutes. Look for a deep golden surface and visibly crisp layers.

Serving ideas

Serve the pastries warm or at room temperature, when the pastry is crisp and the chocolate is soft. They make a natural breakfast or afternoon treat.

For a more balanced plate, pair one with fruit and plain yoghurt rather than serving it alongside another rich pastry.

Recipe notes & tips

• Chill the flour ahead of time as the ingredient list specifies.
• Use a lightly floured surface so the dough does not stick while rolling.
• Keep the butter slab cold before enclosing it in the dough.
• Roll gently so the butter stays in layers rather than blending into the dough.
• Arrange the pastries with their seams underneath to help them hold their shape.

Variations

• Use milk chocolate: swap it for the dark chocolate for a sweeter filling.
• Add orange zest: mix a little finely grated zest with the chocolate for a citrus note.
• Try chopped nuts: add a small amount alongside the chocolate for crunch.
• Make smaller pastries: cut narrower rectangles and reduce the filling to suit.
• Serve with fruit: add fresh berries or sliced pear alongside the baked pastries.

Common mistakes to avoid

• Warm dough: it can blur the layers; chill it for the stated intervals between rolls.
• Overworking the dough: it may become too warm; stop mixing after about 5 minutes.
• Pressing too hard: the butter can merge with the dough; roll gently and evenly.
• Leaking filling: chocolate near the edge can escape; keep it about 1 cm in from the end.
• Skipping the seam: pastries can unroll; finish with the seam facing down on the tray.

How to store

Once cool, store the pastries in an airtight container at room temperature and eat within 2 days. Reheat briefly in a preheated oven until warm and crisp; avoid microwaving if you want to preserve the flaky texture.

Frequently asked questions