Breakfast & Brunch > International Breakfast & Brunch > European Breakfasts > French Breakfast (Croissants, Coffee)
Pain au Chocolat (Chocolate Croissants)
Elevate your French breakfast with Pain au Chocolat! This recipe provides step-by-step instructions for creating flaky, chocolate-filled croissants at home. Enjoy the rich chocolate flavor with a perfectly brewed coffee.
Ingredients
- 1 batch Croissant dough (prepared according to the croissant recipe above)
- 24 pieces Dark chocolate batons (or chocolate cut into batons)
- 1 Egg (for egg wash)
Rolling Out the Dough
Roll out the prepared croissant dough into a rectangle, about 1/8 inch thick.
Cutting the Dough
Cut the dough into rectangles, approximately 4 inches wide and 6 inches long.
Adding the Chocolate
Place two chocolate batons at one end of each rectangle. Roll the dough over the chocolate, then place two more chocolate batons on top of the first roll. Continue rolling the dough to completely enclose the chocolate.
Proofing
Place the shaped pain au chocolat on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let proof in a warm place for 1-2 hours, or until nearly doubled in size.
Baking
Preheat oven to 375°F (190°C). In a small bowl, whisk together the egg with a tablespoon of water for egg wash. Gently brush the pain au chocolat with the egg wash. Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving. Enjoy!
FAQ
-
Can I use chocolate chips instead of batons?
While batons are traditional, you can use chocolate chips. However, batons provide a better distribution of chocolate throughout the pastry. -
How do I prevent the chocolate from melting out during baking?
Make sure the dough is tightly sealed around the chocolate. Using high-quality chocolate that doesn't melt as easily can also help.