Pain au Chocolat

  • Total Time

    1h 50m
    • Prep Time

      1h 30m
    • Bake Time

      20m
  • Serves

    12

  • Skill Level

    Intermediate
  • 14 Reviews

    4 star rating

Enjoy making this classic French treat in the comfort of your own kitchen. Featuring classic pastry dough made with butter, flour, sugar, and milk this recipe is then baked with plain chocolate.

Method

  1. Mix together the flour, salt, sugar, yeast and water in a mixing bowl to form a firm dough. Knead for 10 minutes by hand or 5 minutes in an electric mixer bowl using a dough hook.

  2. Remove the butter from the fridge and warm very slightly so that it can be flattened out into a rough rectangle about 1-2cm thick.

  3. Roll out the dough into a rectangle that is roughly a third larger than the size of the butter.

  4. Place the butter on top of the dough, making sure it only covers two-thirds of it.

  5. Fold the third of the dough that's not covered by the butter over the butter-covered dough. You will be left with a third of the butter-covered dough exposed. Fold that back onto the dough, layering the dough and the butter.

  6. Roll the butter and dough layers with a rolling pin to press them down. Cover and chill in the refrigerator for 15 minutes.

  7. Take the dough butter mix out of the fridge, place the short end towards you and roll out the dough into a rectangular shape, approximately 15mm thick. Repeat the folding process, cover with cling-film and chill in the refrigerator for 15 minutes.

  8. Repeat the folding and chilling process two more times so that you have rolled and folded 4 times. Wrap loosely in cling film and chill in the fridge for a couple of hours or overnight. Roll out the chilled dough to a large rectangle the thickness of a pound coin.

  9. Cut the dough into 12 x 12cm squares.

  10. Using a sharp knife, cut the chocolate into 12 lengths (don't worry if it shatters a little). Arrange a row of chocolate along one edge of each piece of dough and roll the dough over forming a sausage.

  11. Place the pain au chocolat on a baking sheet lined with greaseproof paper. Cover with oiled cling film and leave to prove for 1 hour.

  12. Preheat the oven to 220°C (fan 200°C, gas mark 7). Bake the pain au chocolat for 15-20 minutes until risen and golden. Serve warm.

Let's Bake

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Reviews

  1. 4 star rating

    How hard is it?
    ________________________________________________
    Hello,

    I would say it is not for a first time baker, but if you have some experience you should try,
    Hope you enjoy making them
    Happy Baking!

  2. 4 star rating

    If you roll out the dough so it is roughly 3 times the size of the butter, how can the butter cover two thirds, surely it is only big enough to cover roughly one third.
    ________________________________________________
    Hello,

    Thank you for your comments. We will have a look at the recipe wording and make amends.
    Happy Baking!

  3. 1 star rating

    Use half French type 55 and half type 45 flour. All 'strong bread flour' is a huge mistake in terms of texture and taste.

    Terms like 'strong bread flour' 'all purpose flour', etc. are meaningless in serious baking.

  4. 5 star rating

    Wowza! So simple and easy! 😋

  5. 5 star rating

    Delicious easy to follow recipe

  6. 5 star rating

    Have made these several times during lock down. Very popular with the family. Lovely recipe very clear instructions.

  7. 5 star rating

    Have made these several times during lock down. Very popular with the family. Lovely recipe very clear instructions.

  8. 5 star rating

    Making these for the second time during lock down after they were so well received by the family last time. Great recipe, very clear instructions.

  9. 3 star rating

    It’s a good recipe but take way longer than the time stated.

  10. 1 star rating

    show my review

  11. 1 star rating

    terrible

  12. 4 star rating

    So clear

  13. 5 star rating

    Just made these in lock down, a HUGE hit with the family. Will make again and again and again. Brilliant recipe Eric

  14. 5 star rating

    Quite clear

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