Sourdough Pain au Chocolat

Ingredients

• 35 gsourdough starter
• 70 gall-purpose flour
• 70 gwater
• 450 gall-purpose flour
• 220 mlwater
• 150 gfed and doubled sourdough starter
• 50 gsugar
• 8 gsalt
• 40 gunsalted butter, at room temperature
• 250 gunsalted butter, at room temperature
• 20 gall-purpose flour
• 180 gchocolate batons or chopped semi-sweet chocolate
• 1 egg + 1 tablespoon wateregg and water, for egg wash
• to servepowdered sugar

Instructions

1. 1

   Feed the starter

   In the morning, mix 35 g starter with 70 g flour and 70 g water until combined. Transfer to a clean jar or glass and leave until doubled or tripled.

2. 2

   Mix the dough

   Once the starter is ready, combine 450 g flour, 220 ml water, 50 g sugar, 150 g fed starter and 8 g salt in a bowl to make a shaggy dough. Turn it onto a floured work surface and knead into a ball, then knead in 40 g room-temperature butter.

3. 3

   Knead and ferment

   Keep kneading and slapping the dough against the work surface for 5–8 minutes, until smooth and soft; it will remain slightly sticky. Put it in a greased bowl, cover airtight and ferment for about 3 hours at 23–25°C, or 4–5 hours in a cooler room, until a little puffier. Refrigerate overnight.

4. 4

   Make the butter packet

   Mix 250 g room-temperature butter with 20 g flour until malleable. Roll it between two sheets of baking parchment into a 15 x 20 cm rectangle and chill for about 10 minutes, until cool but still pliable.

5. 5

   Enclose the butter

   On a floured work surface, roll the chilled dough into a 20 x 40 cm rectangle. Remove one parchment sheet from the butter, set the butter in the middle of the dough and remove the other sheet. Fold the top and bottom of the dough towards the centre to enclose the butter, then gently press the dough with a rolling pin to help distribute it.

6. 6

   Complete first fold

   Roll the dough gently into a rectangle about 50 cm long, dusting the work surface with flour if it sticks and keeping the dough longer rather than wider. Fold the top third down to the middle, then fold the bottom third over it like a letter. Wrap in the parchment and chill for 20–30 minutes; in a cool kitchen, it can rest on the work surface.

7. 7

   Complete second fold

   Turn the chilled dough 90 degrees and roll it into another rectangle about 50 cm long. Trim ragged edges if needed. If the butter cracks because it is too firm, let the dough sit at room temperature for 10 minutes before continuing. Fold it like a letter again and chill for 20–30 minutes.

8. 8

   Complete third fold

   Repeat the rolling and letter fold once more. After this fold, chill the dough for at least 1 hour.

9. 9

   Shape the pastries

   Cut the dough in half and keep the unused half refrigerated. Roll one half into a 20 x 50 cm rectangle and cut it widthways into five strips. Put a chocolate baton or a small line of chopped chocolate at one end of a strip, fold the dough over it, add another line of chocolate, then continue rolling the strip up. Repeat with the remaining strips and the other half of the dough.

10. 10

    Proof until puffy

    Arrange the pastries on baking parchment-lined trays and proof for about 4 hours at 23–25°C, until puffy and jiggly when the tray is gently shaken, with the layers visible. Keep the butter from melting. To prevent drying, brush lightly with water, or place the trays in a cold oven beside a cup of hot water, not beneath them.

11. 11

    Bake and finish

    When the pastries are proofed, preheat the oven to 205°C. Brush them with egg wash made from 1 egg and 1 tablespoon water, then bake for about 20–22 minutes until deep brown. Cool for 10 minutes and dust with powdered sugar.

What is pain au chocolat?

Pain au chocolat is a French-style laminated pastry rolled around chocolate, commonly enjoyed for breakfast or as a bakery treat. This version uses sourdough starter in the dough, adding a longer fermentation alongside the buttery layers.

The method relies on keeping the dough and butter in workable, similar conditions while folding. That helps form distinct layers around the chocolate rather than blending the butter into the dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 518 calories, 7g protein, 64g carbs, 26g fat.

The flour and sugar provide most of the carbohydrates, while the butter carries much of the fat. The flour and sourdough contribute some protein, and the chocolate adds further fat and carbohydrate. Pair a pastry with fruit or yoghurt if you want a more balanced breakfast plate.

Build an active starter

Starter feed: Mix the 35 g starter with flour and water in the morning, then wait until it has doubled or tripled before using it. The separate 150 g portion in the main dough is fed starter, so make sure you have enough ready.

Dough fermentation: The first rise is intentionally modest: look for a little puffiness after about 3 hours at 23–25°C. A cooler room may call for 4–5 hours, followed by an overnight chill.

Keep the butter pliable

Butter packet: Mixing flour into the 250 g butter makes it easier to roll into a neat rectangle. Chill it briefly, but use it while it is still bendable rather than hard.

Matching textures: If the butter is brittle, it can crack into pieces as you roll; if it gets too warm, it may melt into the dough. Aim for butter and dough that yield at a similar rate under the rolling pin.

Roll and fold gently

First roll: Enclose the butter fully, then lengthen the dough with gentle pressure. Dust the bench if the dough sticks, but avoid pressing so hard that the butter breaks through.

Letter folds: Turn the dough a quarter turn between folds and chill it for 20–30 minutes after each of the first two. Give it at least an hour in the fridge after the third fold so it is easier to shape.

Shape around the chocolate

Even strips: Roll each half of the dough to about 20 x 50 cm and cut it widthways into five strips. Keep the unused half cold while shaping the first batch.

Chocolate layers: Place chocolate near one end, fold the pastry over it, add another line of chocolate, then roll to the end. Chocolate batons make tidy portions, while chopped chocolate works well as a small line.

Read the proofing cues

Ready to bake: Allow about 4 hours at 23–25°C, but use the dough as your guide. The pastries should look puffy, jiggle when their tray is gently shaken and show visible layers.

Protect the butter: Keep the proofing temperature no higher than the stated range so the butter does not melt. If the surface is drying, brush the pastries with a little water or use the cold oven and hot-water-cup method described in the recipe.

Serve them warm or cool

Finish: Let the pastries cool for 10 minutes after baking, then dust with powdered sugar. They are rich and chocolatey on their own, or can be served with fruit and coffee.

Timing: The listed total time is 1,638 minutes, largely because the dough needs an overnight rest as well as several folds and a long proof. Plan the stages ahead rather than trying to compress the chilling and proofing periods.

Recipe notes & tips

• Use a ruler to check the butter packet and dough dimensions for more even folds.
• Keep the dough covered whenever it is resting so its surface does not dry out.
• Use a light dusting of flour when rolling, brushing away any excess before folding.
• Chill the dough again if the butter begins to feel soft while you are working.
• Leave space between pastries on the lined trays so they can proof without touching.

Variations

• Use batons: Chocolate batons make the filling easy to distribute in neat lines.
• Use chopped chocolate: Arrange the pieces in a narrow line so the pastry can roll evenly.
• Choose darker chocolate: Use a darker baton or chopped chocolate for a less sweet filling.
• Skip the sugar dusting: Leave off the powdered sugar for a simpler finish.
• Add a fruit side: Serve with fresh berries or sliced fruit alongside the pastry.

Common mistakes to avoid

• Butter too firm: Let the dough sit for 10 minutes at room temperature if the butter cracks while rolling.
• Butter too warm: Pause and chill the dough if the butter starts softening or smearing into it.
• Dough sticking: Dust the work surface lightly with flour before continuing to roll.
• Underproofing: Wait until the pastries are puffy and jiggle gently when the tray is shaken.
• Overheating during proof: Keep the proofing area at 23–25°C so the butter stays in the dough.
• Cutting the rest short: Allow the dough its overnight chill and the final post-fold chill of at least 1 hour.

How to store

Keep leftover pastries at room temperature for up to 4 days. Rewarm them in the microwave or oven.

Frequently asked questions