Classic Pain au Chocolat

Chocolate Croissant
Portions:18 croissants
(including rising and chilling times) 6 hours
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Equipment

  • Stand mixer with dough hook
  • plastic wrap
  • Rolling Pin
  • baking sheet
  • Parchment paper
  • Pastry brush
  • Measuring cups and spoons
  • knife

Ingredients

  • 1 tbsp. yeast
  • ½ cup milk
  • cup sugar
  • cups plus 2 tbsp. unsalted butter barely softened, plus 3 tbsp. melted and cooled
  • 1 tbsp. powdered milk
  • 1 tbsp. kosher salt
  • 4 cups flour
  • 18 bittersweet chocolate bars ½”-wide x 3″-long
  • 1 egg mixed with 1 tbsp. water for egg wash

Instructions

Prepare the Dough:

  • Stir together yeast and ½ cup water heated to 115°F in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes.
  • Stir in milk, sugar, 3 tbsp. melted butter, powdered milk, and salt; add flour.
  • Mix on medium speed until a stiff dough forms, about 5 minutes.
  • Transfer to a work surface and form into a thick square; wrap in plastic wrap and refrigerate for 2 hours.

Prepare the Butter Block:

  • Place remaining butter on a sheet of plastic wrap; cover with another sheet.
  • Using a rolling pin, pound and shape butter into a 6″, ½″-thick square; set aside.
  • On a lightly floured work surface, roll dough into a 16″ square.
  • Unwrap butter square and place on dough so its corners line up with the middle point of each side of the dough square; fold dough corners over butter so they meet in the center.
  • Roll dough into a 12″ x 9″ rectangle, then tri-fold the dough like a letter.
  • Wrap in plastic wrap and chill for 30 minutes.
  • Repeat rolling and folding dough twice more; chill for 1 hour.

Shape the Croissants:

  • Roll dough into a 20″ x 14″ x ¼″ thick sheet; halve lengthwise.
  • Cut each half into about 9 triangles, about 3½″-wide at their base; cut a ½″-deep slit in the middle of each wide base.
  • Place 1 chocolate bar parallel to the base near the cut; holding the tip of the opposite corner down, roll the base over the chocolate toward the tip until it forms a tight roll.
  • Place croissant on a parchment paper-lined baking sheet, tip side down, and brush with egg wash.
  • Repeat with remaining triangles, bars, and egg wash.
  • Let croissants sit until doubled in size, about 2½–3 hours.

Bake the Croissants:

  • Preheat oven to 375°F.
  • Working with one baking sheet at a time, brush croissants with more egg wash; bake until deep golden brown, about 20 minutes.

Notes / Tips / Wine Advice:

Wine Advice:

Pair these croissants with a sparkling wine like Champagne or Prosecco to complement the rich, buttery pastry and bittersweet chocolate.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 21 g | Fiber: 2 g | Sugar: 12 g | Salt: 0.4 mg
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Course Bread / Breakfast / Brunch / Lunch
Cuisine French
Diets Vegetarian