Homemade Pain au Chocolat Recipe – Delicious French Pastry for Breakfast!

Indulge in a classic French breakfast pastry with our easy-to-follow Pain au Chocolat recipe. Our flaky and buttery chocolate croissants are the perfect addition to any morning meal!

Pain au Chocolat, or chocolate croissants, are a delicious French pastry that can be enjoyed for breakfast, brunch, or as a sweet treat any time of day. Making Pain au Chocolat from scratch may seem daunting, but with our easy-to-follow recipe, you’ll be able to create delicious chocolate-filled croissants in no time.

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp salt
• 2 1/4 tsp active dry yeast
• 1 1/2 cups unsalted butter, chilled and cut into small pieces
• 1 1/2 cups cold water
• 8 oz. bittersweet chocolate, chopped
• 1 egg, beaten

Preparation:

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.
2. Add the chilled butter pieces to the dry ingredients and mix until the butter is coated with flour.
3. Slowly add the cold water to the mixture and mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
5. Place the dough in a bowl, cover it with plastic wrap, and refrigerate for at least 4 hours, or overnight.
6. Roll out the dough on a floured surface to create a large rectangle.
7. Fold the rectangle in thirds, like a letter, and then fold it in thirds again. Wrap it in plastic wrap and refrigerate for 30 minutes.
8. Repeat step 7 two more times.
9. Roll out the dough into a large rectangle and cut it into squares.
10. Place a piece of chopped chocolate in the center of each square.
11. Fold the edges of the square over the chocolate to create a triangle shape.
12. Roll each triangle from the wide end to the narrow end, tucking in the edges to create the classic croissant shape.
13. Place the Pain au Chocolat on a baking sheet lined with parchment paper, cover with a towel, and let them rise for about an hour.
14. Preheat the oven to 400°F. Brush the Pain au Chocolat with the beaten egg and bake for 15-20 minutes, or until golden brown.

Tips and Tricks:

• Make sure the butter is cold when mixing it into the dough to achieve the flaky layers.
• Refrigerating the dough overnight will help develop the flavor and texture of the Pain au Chocolat.
• If the dough becomes too warm at any point in the process, refrigerate it for 10-15 minutes before continuing.
• Use high-quality chocolate for the best flavor.

Variants:

Pain au Chocolat can be customized by adding different fillings, such as almond paste, Nutella, or fruit preserves. To make almond Pain au Chocolat, spread a layer of almond paste over the square before folding it into a triangle. To make Nutella Pain au Chocolat, spread a layer of Nutella over the square before folding it into a triangle. For fruit-filled Pain au Chocolat, place a spoonful of fruit preserves on top of the chocolate before folding it into a triangle.

Making Pain au Chocolat from scratch is a fun and delicious way to enjoy a classic French pastry. Follow our easy-to-follow recipe and create flaky and buttery chocolate-filled croissants that are sure to impress your guests or satisfy your sweet tooth.