Pain au Chocolat

Pain au Chocolat

18 min bake, 200°C then 180°C, two-day recipe

Ingredients

Makes 6

plain flour      300g
salt             6g
sugar            30g
instant yeast    7g
unsalted butter  22g
whole milk       78g
water            78g

Butter block
unsalted butter  150g

Filling
dark chocolate   120g

Egg wash
egg              1
whole milk       14g

Use European butter with at least 82% fat for the butter block. Président, Anchor, or Kerrygold all work.
Cut the chocolate into thick 1cm strips to use as batons.
Temperature control during lamination is everything. Read all the steps before starting.

Recipe

Day 1

1. Mix all dough ingredients in the stand mixer on low until combined, then knead for 5 minutes until smooth. Press into a flat square, wrap and rest at room temperature for 30 minutes, then refrigerate overnight.

Dough hook on low.

2. For the butter block: mark a 14x17cm rectangle on baking paper and fold into an envelope. Put the cold butter inside and bash with a rolling pin until it fills the rectangle evenly. Refrigerate overnight alongside the dough.

Day 2

3. Before starting, the dough should be fridge-cold. The butter block should be 12-15°C — flexible like cool clay, bends without snapping. If it cracks it’s too cold; leave it a few minutes. If it leaves grease on your finger it’s too warm; put it back in the fridge.

4. Roll the dough out to roughly 14x30cm. Place the butter block in the centre and fold the top and bottom of the dough over it to fully encase it. Pinch the seams closed.

5. First fold: Roll out to 5mm thick and about 45cm long. Fold the left third to the centre, then fold the right side over to meet the left edge, then fold the whole thing in half like closing a book. Wrap and refrigerate for 60-90 minutes.

6. Second fold: Repeat step 5. Wrap and refrigerate for another 60-90 minutes.

7. Roll the dough to 4mm thick and about 47cm long, 18cm wide. Trim all four edges cleanly.

8. Cut into 6 rectangles. Place one chocolate baton along the short edge of each piece, roll once over it, place a second baton at the seam, then roll up firmly to the end. Place seam-side down on a lined tray.

9. Prove at room temperature for 2.5-4 hours until noticeably puffed and the layers are visible on the sides. Don’t rush this with heat — above 27°C the butter melts into the dough and you lose the layers.

10. Brush the tops with egg wash. Don’t let it drip down the cut sides.

11. Bake at 200°C for 8 minutes, then reduce to 180°C for a further 10-12 minutes until deep golden brown. Cool on a wire rack for at least 10 minutes before eating.

Best eaten within a few hours of baking. To revive next day: 10 minutes at 180°C.