Baking & Pastry > Pastries (Laminated Dough) > Puff Pastry > Pain au Chocolat Recipe

Homemade Pain au Chocolat

Learn how to make authentic, flaky, and buttery Pain au Chocolat from scratch. This step-by-step recipe will guide you through the lamination process and help you create delicious Viennese pastries at home.

Prep Time
4 hours (including resting)
Cook Time
20-25 minutes
Servings
12 Pain au Chocolat
Ingredients
  • 250 g Strong Bread Flour
  • 250 g All-Purpose Flour
  • 7 g Instant Dry Yeast
  • 60 g Granulated Sugar
  • 10 g Salt
  • 250 ml Whole Milk, cold
  • 50 g Unsalted Butter, cold (for dough)
  • 250 g Unsalted Butter, cold (for lamination)
  • 24 pieces Dark Chocolate Batons
  • 1 Egg, beaten (for egg wash)

Making the Dough

In a large mixing bowl, combine the strong bread flour, all-purpose flour, instant dry yeast, sugar, and salt. Whisk together until well combined. Add the cold milk and the 50g of cold butter (cut into small cubes). Mix on low speed with a dough hook attachment until a shaggy dough forms. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth and elastic.

First Rise

Shape the dough into a ball. Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.

Preparing the Butter Block

While the dough is rising, prepare the butter block. Place the 250g of cold butter between two sheets of parchment paper. Using a rolling pin, flatten the butter into a rectangle that is approximately 6x8 inches and about 1/2 inch thick. Ensure the butter is cold and firm but pliable. Refrigerate until needed.

Lamination - First Turn

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a rectangle that is about twice the size of the butter block. Place the cold butter block in the center of the dough. Fold one side of the dough over the butter, then fold the other side over, encasing the butter completely. Pinch the edges to seal. This is called a single book fold or a simple fold. Rotate the dough 90 degrees so the short end is facing you. Gently roll the dough into a long rectangle, about 1/4 inch thick. Be careful not to press too hard and squeeze the butter out. Fold the dough into thirds, like folding a letter. This completes the first single turn. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.

Lamination - Second & Third Turns

Remove the dough from the refrigerator and repeat the rolling and folding process twice more, refrigerating for 30 minutes between each turn. This will give you a total of three single turns. It is crucial to keep the dough cold during this process to prevent the butter from melting.

Shaping the Pain au Chocolat

After the third turn and final chilling, remove the dough from the refrigerator. Roll the dough into a large rectangle, about 1/8 inch thick. Trim the edges to create a neat rectangle. Cut the dough into twelve equal rectangles, approximately 4x5 inches each. Place a chocolate baton at one end of each rectangle. Fold the dough over the chocolate and roll it up tightly. Place a second chocolate baton on top of the first roll and continue rolling until you reach the end of the dough.

Proofing & Baking

Place the shaped Pain au Chocolat on a baking sheet lined with parchment paper, leaving some space between each pastry. Cover loosely with plastic wrap and let proof in a warm place for 1-1.5 hours, or until they have almost doubled in size. Preheat oven to 375°F (190°C). Gently brush the Pain au Chocolat with the beaten egg wash. Bake for 20-25 minutes, or until golden brown and flaky. Let cool slightly on a wire rack before serving.

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FAQ

  • Why is my butter melting during lamination?

    The butter is likely too warm. Ensure your butter is very cold before starting the lamination process. If the butter starts to melt, return the dough to the refrigerator for 15-20 minutes to firm it up.
  • Can I freeze Pain au Chocolat dough?

    Yes, you can freeze the dough after the third turn. Wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before shaping and baking.
  • What kind of chocolate is best for Pain au Chocolat?

    Dark chocolate batons specifically made for Pain au Chocolat are ideal. They are designed to hold their shape and not melt completely during baking.
  • Why aren't my Pain au Chocolat rising properly?

    Ensure your yeast is active and the dough is proofing in a warm environment. Also, avoid over-handling the dough during the lamination process, as this can inhibit rising.