Chocolate Croissant (Pain au Chocolat)
pain au chocolat Say it: pan oh shoh-koh-LAH
Pain au chocolat is a classic French viennoiserie: a rectangular, golden pastry made from yeast-leavened laminated dough wrapped around dark chocolate batons. It is eaten across France for breakfast or as a snack, often with coffee or hot chocolate. The outside is crisp and shattery, the inside tender and buttery, with molten chocolate in each bite. Its layered texture comes from folding cold butter into the dough repeatedly, a technique that rewards patience but needs only basic ingredients.
Chocolate Croissant (Pain au Chocolat)
pain au chocolat
Pronounced pan oh shoh-koh-LAH
- Serves
- 4
- Prep
- 45 min
- Cook
- 18 min
- Total
- 1 hr 3 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Butter block
Filling and finish
Method
In a large bowl, whisk the bread flour, sugar, instant yeast, and salt. Add the cold milk and softened butter, mix to form a rough dough, then knead for 5–7 minutes until smooth, supple, and slightly tacky. Shape into a 1-inch (2.5 cm) thick rectangle, wrap, and refrigerate for 1 hour or overnight.
Place the cold butter between two sheets of parchment paper and pound and roll it into a 7-inch (18 cm) square. Keep it wrapped and chilled for 20 minutes, until pliable but still cold.
Roll the chilled dough between parchment into a 10-inch (25 cm) square. Set the butter square in the center, fold the dough corners over to enclose it completely, and pinch the seams to seal. Chill for 20 minutes.
Roll the dough into a 10 x 20 inch (25 x 50 cm) rectangle, fold it into thirds like a letter, wrap, and chill for 30 minutes. Repeat the rolling and letter fold twice more, chilling for 30 minutes between folds; if the dough resists, chill for 15 minutes before continuing.
Roll the dough into a 1/4-inch (6 mm) thick rectangle about 12 x 20 inches (30 x 50 cm), trim the edges, and cut into eight 5 x 6 inch (13 x 15 cm) rectangles.
Place one chocolate baton across the short end of each rectangle, roll once, add a second baton, then roll up completely. Set the pastries seam-side down on a parchment-lined baking sheet, cover loosely, and proof for 1 1/2–2 hours, until doubled, puffy, and jiggly.
Heat the oven to 375°F (190°C). Brush the proofed pastries gently with the egg wash and bake for 15–18 minutes, until deep golden and the edges are crisp.
Cool on a wire rack for 10 minutes before serving warm, while the chocolate is still soft.
Regional variants
In southwest France the same pastry is often called chocolatine. Some bakers add toasted sliced almonds or a light glaze, but the classic version is plain laminated dough and dark chocolate.
Cook's notes
- Keep the dough and butter cold: if the butter softens or the dough springs back, wrap and chill for 15–20 minutes before rolling again.
- A 60–70% dark chocolate gives the best balance; cut batons about 1/2 inch (1 cm) thick so they melt evenly.
- Check the chocolate label for allergens and rotate the baking sheet halfway through baking for even color.
Serve with
Serve warm or at room temperature with coffee, hot chocolate, or fresh orange juice.
Make ahead and storage
Baked pastries are best the day they are made; store at room temperature up to 1 day and reheat at 325°F (165°C) for 5 minutes. Shaped unbaked pastries can be frozen and baked from frozen, adding 3–5 minutes.
