Pain au Chocolat (Chocolate Croissants)

  Yield 10–12 pain au chocolat  Total time: ~18–24 hours (including resting & chilling)

 Ingredients

Dough (Détrempe)

• 500 g strong bread flour 
• 60 g sugar 
• 10 g salt 
• 10 g instant yeast (or 25 g fresh yeast) 
• 250 ml cold milk 
• 50 g soft unsalted butter 

Butter Block 

• 250 g cold unsalted butter 

Filling

• 20–24 dark chocolate batons (or high-quality chocolate sticks) 

Egg Wash

• 1 egg 
• 1 tbsp milk or cream 

 Method

1. Make the Dough

• In a bowl, mix flour, sugar, and salt. 
• Add yeast (keep it separate from salt at first). 
• Pour in cold milk and mix until a dough forms. 
• Add soft butter and knead for 8–10 minutes until smooth. 
• Shape into a rectangle, wrap, and chill at least 2 hours (or overnight). 

2. Prepare the Butter Block

• Place cold butter between parchment paper. 
• Flatten and shape into a 20 x 20 cm square. 
• Chill until firm but still pliable. 

3. Lamination (Creating Layers)

Lock-in

• Roll dough into a 40 x 20 cm rectangle. 
• Place butter on one half and fold dough over it. 
• Seal edges. 

Turns (Folds)

Perform 3 single folds:

• Roll out → fold in thirds (like a letter) 
• Chill 30–45 minutes between each fold 

 This creates the signature flaky layers.

4. Final Roll & Shaping

• Roll dough to 3–4 mm thickness. 
• Cut rectangles: 8 x 12 cm. 
• Place 2 chocolate batons near one edge. 
• Roll tightly into a log shape. 
• Place seam-side down on tray. 

5. Proofing

• Let rise at 24–26°C for 2–3 hours 
• They should look puffy and slightly jiggly 

6. Baking

• Brush gently with egg wash. 
• Bake at 190°C (375°F) for 15–18 minutes 
• Bake until deep golden brown and crisp 

 Pro Tips (Game-Changing)

• Temperature control is everything: dough and butter should be similar firmness 
• If butter melts → layers disappear ❌ 
• If butter is too hard → it breaks ❌ 
• Perfect lamination = clean, even layers ✅ 
• Use high-quality dark chocolate (55–70%) for best flavor 
• Chill anytime the dough feels soft or sticky 

• Brush with simple syrup after baking for shine 
• Add a pinch of sea salt flakes on top 
• Serve with espresso or vanilla crème anglaise