Pain au Chocolat

Pain au Chocolat (Chocolate Croissant)

Ingredients

For the Dough (Puff Pastry):

2 ¼ cups all-purpose flour
2 tbsp granulated sugar
1 tsp salt
1 tbsp active dry yeast
¾ cup whole milk, warm (about 110°F or 43°C)
¼ cup water, warm
1 ½ cups unsalted butter, cold and cut into small cubes
1 large egg (for egg wash)

For the Filling:

4 oz good-quality dark chocolate (70% cocoa), cut into sticks or small pieces (you can also use chocolate chips)

Instructions

1. Prepare the Dough:

In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
In a large bowl, mix together the flour, sugar, and salt. Make a well in the center and add the yeast mixture and warm milk.
Stir the ingredients together to form a dough. Knead for about 5-7 minutes until the dough is smooth and elastic.
Shape the dough into a ball, cover with a damp cloth, and let it rest in a warm place for 1 hour, or until doubled in size.

2. Incorporate the Butter:

Once the dough has risen, lightly flour a work surface and roll the dough into a rectangle, about 10 inches by 20 inches.
Place the cold butter cubes in the center of the dough, folding the edges over to encase the butter completely.
Roll the dough into a longer rectangle, then fold it into thirds like a letter. This is the first turn.

Chill the dough for 30 minutes to an hour to keep the butter firm. After chilling, roll it out again into a rectangle and fold into thirds for the second turn. Chill again for 30 minutes.
Repeat this process for a total of 4 turns, chilling the dough after each turn.

3. Shape the Pain au Chocolat:

Once the dough has completed all its turns and chilled, roll it out into a large rectangle, about 12 inches by 18 inches.
Cut the dough into 6 equal rectangles.

Place a piece of chocolate at the center of each rectangle, then fold the dough over the chocolate to form a neat, sealed parcel.

Ensure the seam is sealed well to prevent the chocolate from escaping during baking.

4. Proof the Pastries:

Place the shaped pastries onto a baking sheet lined with parchment paper, leaving space between them.

Cover with a clean kitchen towel and let the pastries proof at room temperature for about 1-2 hours, or until puffed up and slightly risen.

5. Bake:

Preheat the oven to 400°F (200°C).

Brush the tops of the pastries with a beaten egg for a golden finish.

Bake for 15-18 minutes or until the pastries are golden brown and crisp on top.

6. Cool and Serve:

Allow the Pain au Chocolat to cool slightly before serving. These pastries are best enjoyed warm, when the chocolate is still soft and gooey inside.

Tips:
Be sure to keep the butter cold and work quickly to avoid it melting into the dough during the folding process. This ensures a flaky texture.

You can make the dough the night before and refrigerate it overnight to save time.

These homemade Pain au Chocolat are a perfect combination of buttery layers and rich chocolate, ideal for breakfast or an indulgent snack!