Pain au Chocolat (Chocolate Croissants)

 🥐 Pain au Chocolat (Chocolate Croissants)

Ingredients (makes 12 pastries)

• For the Dough (Pâte Levée Feuilletée):

• All-purpose flour – 4 cups (500g)
• Granulated sugar – ¼ cup (50g)
• Salt – 2 tsp (10g)
• Instant yeast – 2¼ tsp (7g)
• Warm milk – 1 cup (240ml)
• Unsalted butter (softened) – 3 tbsp (45g)
• Cold unsalted butter (for laminating) – 1 cup (225g)

• For the Filling:

• Dark chocolate sticks (batons) – 24 pieces
• (or use chocolate chips or bars cut into sticks)

• For the Glaze:

• 1 egg
• 1 tbsp milk
• Optional coating (as seen in your photo):
• ½ cup (100g) granulated sugar
• 1 tsp ground cinnamon

🧈 Instructions

1. Prepare the Dough

1. In a bowl, combine warm milk, yeast, and sugar. Let sit 10 minutes until foamy.

2. Add flour, salt, and softened butter. Mix and knead for about 8–10 minutes until smooth.

3. Shape into a ball, cover with plastic wrap, and refrigerate for 30–45 minutes.

2. Prepare the Butter Block

1. Place the cold butter (225g) between two sheets of parchment paper.

2. Flatten into a 15x15 cm (6x6 inch) square using a rolling pin.

3. Refrigerate until firm but pliable.

3. Laminate the Dough

1. Roll the chilled dough into a 25x25 cm (10x10 inch) square.

2. Place the butter block in the center diagonally (like a diamond).

3. Fold the corners of the dough over the butter to enclose it.

4. Roll into a rectangle about 20x60 cm (8x24 inch).

5. Fold into thirds (like a letter). This is 1 turn.

6. Wrap and chill for 30 minutes.

7. Repeat rolling and folding two more times, chilling 30 minutes between each.

8. After the final turn, chill for 1 hour (or overnight).

4. Shape the Pains au Chocolat

1. Roll the laminated dough into a large rectangle, 30x45 cm (12x18 inch).

2. Cut into 12 rectangles, each about 10x12 cm (4x5 inch).

3. Place a chocolate stick near one short edge, roll halfway, add a second stick, then roll up fully.

4. Place seam-side down on a parchment-lined baking sheet.

5. Proof the Pastries

1. Cover loosely with plastic wrap.

2. Let rise at room temperature (25°C / 77°F) for 1½–2 hours, until doubled and puffy.

6. Glaze and Bake

1. Preheat oven to 375°F (190°C).

2. Brush pastries with the egg–milk mixture.

3. Bake for 15–18 minutes, until deep golden brown and crisp.

4. Cool on a rack.

7. Optional Cinnamon-Sugar Coating

While still slightly warm:

1. Brush lightly with melted butter.

2. Roll in cinnamon sugar for a sweet crust — like in your photo!

☕ Tips

Use European-style butter (82% fat) for best flakiness.

For extra crispiness, chill shaped pastries 15 minutes before baking.

You can freeze shaped pastries before proofing — thaw overnight, then rise and bake.