Pain au Chocolat

Name: Pain au Chocolat
Yield: 2 servings
Cuisine: French
Ingredients: 500g strong flour; 280ml cold milk; 10g instant yeast; 55g sugar and 10g salt; 280g cold butter, for laminating; 24 dark chocolate batons; 1 egg, beaten, to glaze

Pain au chocolat/pan oh sho-ko-LAH/

Also known as: Chocolatine, Chocolate Croissant

About this dish

Flaky, buttery laminated pastry rolled around two batons of dark chocolate.

📍 Find the best Pain au Chocolat near me

AI-powered — Google, TripAdvisor and food blogs

Ingredients

🌾500g strong flour

🥛280ml cold milk

🍞10g instant yeast

🍬55g sugar and 10g salt

🧈280g cold butter, for laminating

🍫24 dark chocolate batons

🥚1 egg, beaten, to glaze

Method

Serves 2

Make a dough of flour, milk, yeast, sugar and salt and chill it overnight.

Enclose the butter, flattened into a slab, in the dough and roll and fold three times, chilling between turns.

Roll out to 4mm thick and cut rectangles about 8 x 12cm.

Place a chocolate baton at one end, roll once, add a second baton and roll up. Prove until puffy and wobbly.

Brush with egg and bake at 190°C (375°F) for 15–18 minutes until deep golden.

✓ What Makes it Authentic

A staple of every French boulangerie; in south-west France it's famously called a 'chocolatine'.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet

What To Eat

The World's Food Guide