French
Pain au Chocolat
Buttery laminated pains au chocolat wrapped around bittersweet batons with crisp layers and a tender honeycomb crumb.
12 servings · 120 minutes prep · 22 minutes cook
Ingredients
Dough
- 4 cups bread flour
- 1/3 cup sugar
- 2 1/4 tsp instant yeast
- 2 tsp kosher salt
- 1 1/4 cups cold whole milk
- 2 tbsp unsalted butter, softened
Butter and Filling
- 1 1/4 cups European-style unsalted butter, cool but pliable
- 24 chocolate batons or 12 oz bittersweet chocolate bars, cut into sticks
Finish
- 1 large egg
- 1 tbsp whole milk
Directions
Mix the Détrempe
- Mix the bread flour, granulated sugar, instant yeast, kosher salt, cold whole milk, and softened butter into a firm dough. Knead for 3 minutes just until smooth, then chill for 8 hours.
Prepare the Butter and Laminate
- Shape the European-style butter into a 7-inch square that is cool and pliable, about the same firmness as the dough. Roll the dough to an 11-inch square and lock in the butter without gaps.
- Roll the packet to 8 by 24 inches and make a single fold. If the butter cracks, let the dough stand briefly; if it smears, chill immediately. Chill for 30 minutes. Repeat two more single folds, chilling between folds.
- Chill the laminated dough for 2 hours until relaxed and cold. Roll to 10 by 24 inches and cut into 12 even rectangles with clean edges.
Fill, Shape, and Proof
- Place one chocolate baton near the edge of each rectangle, roll once, add a second baton, and finish rolling seam-side down without crushing the layers.
- Proof at 75F until expanded, jiggly, and light-looking, 2-2 1/2 hours. Keep the room cool enough that the butter does not leak before baking.
Bake
- Brush with the egg beaten with whole milk, avoiding heavy drips on exposed cut edges. Bake at 400F for 8 minutes, then reduce to 375F and bake until deeply golden, 12-14 minutes.
