Back to Bread & Pasta
Pains au Chocolat
Serves 20-22 Prep 15 min Total 15 min

Pains au Chocolat

These can be frozen, interleaved with greaseproof paper as soon as they are shaped and will keep for up to 2 weeks. After thawing, warm through gently in the oven to serve.

Serves 20 Prep 15 minutes Units Rate

Overview

Pains au chocolat are French pastries made from laminated croissant dough enclosing dark chocolate sticks. The butter-layered dough creates a crispy, flaky exterior while the chocolate melts into the warm pastry. They're ideal for breakfast or afternoon tea, and freezing capability makes them practical for baking in advance.

Ingredients

Pastry Base & Chocolate

  • 1.1 kg croissant dough (prepared according to croissant dough recipe)
  • 44 sticks of dark chocolate (good quality couverture)

For Assembly

  • Eggwash: 1 egg yolk mixed with 1 tablespoon milk

Method

Stage 1 - Shape the Dough

  1. On a lightly floured surface, roll the croissant dough into a rectangle approximately 52 x 46 cm, about 5 mm thick.
  2. Trim the edges with a chef's knife to create clean borders.
  3. Cut the rectangle lengthwise into 4 long bands, each about 11 cm wide.
  4. Cut across each band at 7 cm intervals to create small rectangles approximately 11 x 7 cm.

Stage 2 - Place Chocolate & First Fold

  1. Lay one small rectangle of dough in front of you with a shorter edge facing toward you.
  2. Position one stick of chocolate across the rectangle, about 4 cm in from the top edge.
  3. Fold the top 4 cm of dough over the chocolate stick, pressing gently to seal.
  4. Place a second chocolate stick next to the fold line.

Stage 3 - Roll & Seal

  1. Roll the pastry over the second chocolate stick to enclose both pieces completely.
  2. Transfer the pain au chocolat to a parchment-lined baking sheet.
  3. Repeat with the remaining dough and chocolate until all are assembled.

Stage 4 - Proof & Rise

  1. Brush all pains au chocolat lightly with eggwash.
  2. Place the baking sheets in a warm, humid location (ideally 24-30°C).
  3. Leave to rise for 2 hours until they have almost doubled in size.

Stage 5 - Bake

  1. Preheat the oven to 170°C.
  2. Brush the pains au chocolat very lightly again with eggwash.
  3. Bake for 12 minutes until golden brown.
  4. Transfer to a wire rack, ensuring they are not touching one another.
  5. Leave to cool for at least 1 hour before serving (the chocolate is extremely hot).

Notes

  • Croissant Dough Quality: The quality of your croissant dough directly affects the final texture. Ensure proper butter lamination with adequate folds.
  • Chocolate Selection: Use good-quality dark chocolate sticks (couverture). Quality chocolate creates a superior eating experience.
  • Eggwash Timing: Apply eggwash twice, before rising and before baking, for a deep golden finish.
  • Proofing Temperature: 24-30°C is ideal; too warm and the dough rises too quickly without developing flavor; too cool and proofing takes longer.
  • Cooling is Essential: The chocolate inside is extremely hot after baking. Allow proper cooling time to avoid burns.

Variations

Almond Filling: Add a thin layer of almond cream or frangipane before adding chocolate. Hazelnut Chocolate: Use hazelnut-filled chocolate sticks instead of plain dark chocolate. Milk Chocolate: Substitute milk chocolate for dark chocolate if preferred for sweeter pastries. With Pastry Cream: Pipe a thin line of pastry cream alongside the chocolate before rolling.

Serving

Serve with: Coffee, hot chocolate, or tea Temperature: Serve warm or at room temperature Amount: 1 pastry per person Accompaniments: Jam, nutella, or plain

Storage

  • Best served warm on the day of baking, but keeps at room temperature for 1 day in an airtight container
  • Reheat gently in a 160°C oven for 3-4 minutes before serving to restore crispness
  • Freeze shaped pains au chocolat on a baking sheet before baking; once frozen solid, store in freezer bags for up to 2 weeks
  • Bake frozen pains directly from freezer at 170°C for 15-16 minutes (no thawing needed)
  • Do not refrigerate; cold dulls the butter flavor

More like this

1 / 4