How to Make Pain au Chocolat: A Classic French Pastry Recipe

 

--- published by foodie Parmod.

Introduction: What Is Pain au Chocolat?

Pain au chocolat, often referred to as a chocolate croissant in English-speaking countries, is a traditional French pastry made from buttery, laminated dough wrapped around two sticks of rich dark chocolate. It’s a beloved treat served in French boulangeries and cafes, typically enjoyed at breakfast or as an afternoon snack.

In this article, you'll learn exactly how to make pain au chocolat at home using British ingredients and step-by-step instructions. With time and patience, you can master this indulgent, flaky pastry in your own kitchen.

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Ingredients (Makes 8 pastries)

For the dough (croissant dough):

500g strong white bread flour

10g salt

55g caster sugar

10g instant dried yeast

300ml cold whole milk

40g unsalted butter, softened (for dough)

For laminating (beurrage):

250g unsalted butter, cold but pliable

For the filling:

16 sticks (batons) of dark chocolate (approx. 5g each) or 100g dark chocolate, chopped into bar-shaped pieces

For the egg wash:

1 egg

1 tablespoon milk

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Equipment Needed

Rolling pin

Mixing bowl

Cling film or beeswax wrap

Baking tray

Parchment paper

Sharp knife or dough cutter

Pastry brush

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Step-by-Step Instructions: How to Make Pain au Chocolat

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Step 1: Prepare the Dough

In a large bowl, mix the flour, sugar, salt, and yeast (place salt and yeast on opposite sides). Add cold milk and mix until a rough dough forms. Knead for 8–10 minutes until smooth.

Shape into a rectangle, wrap in cling film, and chill in the fridge for 1 hour.

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Step 2: Prepare the Butter Block

Place the 250g of cold butter between two sheets of baking parchment. Pound and roll it into a rectangle (roughly 15x20cm). Chill until firm but flexible.

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Step 3: Enclose the Butter

Roll the dough into a rectangle double the size of your butter block (approx. 30x20cm). Place the butter in the centre, fold the dough over like a book, and seal the edges well.

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Step 4: Roll and Fold (Lamination)

You’ll do three folds to create layers:

1. First fold: Roll the dough into a long rectangle, fold into thirds like a letter. Chill 30 minutes.

2. Second fold: Rotate 90°, roll, and fold again. Chill 30 minutes.

3. Third fold: Repeat the roll and fold once more. Chill the dough for at least 1 hour (or overnight for best flavour).

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Step 5: Shape the Pain au Chocolat

Roll the dough into a large rectangle about 4–5mm thick. Cut into 8 equal rectangles (approx. 10x15cm each). Place two chocolate batons at each end of the short side. Roll the dough tightly over the chocolate to form a small log.

Place seam-side down on a lined baking tray, leaving space between each one.

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Step 6: Proof the Dough

Cover loosely with cling film or a damp cloth. Let rise at room temperature for 1.5–2 hours, or until noticeably puffy and jiggly.

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Step 7: Add Egg Wash and Bake

Preheat your oven to 200°C (180°C fan) / Gas Mark 6.

Whisk the egg and milk together, then brush the tops of each pastry gently (avoid getting it on the layers).

Bake for 15–20 minutes until golden brown and crisp.

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Step 8: Cool and Enjoy

Let the pastries cool slightly before serving. They’re best enjoyed warm with a cup of tea or coffee.

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Tips for Perfect Pain au Chocolat

Keep everything cold: Cold dough and butter help create flaky layers.

Use strong flour: Bread flour gives the dough strength to rise and hold its shape.

Chill between folds: Allowing rest time between folds is key to clean, distinct layers.

Choose good chocolate: Use high-quality dark chocolate (at least 60% cocoa) for an authentic taste.

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Serving Suggestions

Classic: Serve warm for breakfast with coffee or hot chocolate.

Sweet: Dust with icing sugar or drizzle with melted chocolate for a dessert version.

Storage: Keep in an airtight container for up to 2 days or freeze and reheat at 180°C for 8–10 minutes.

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Variations

Almond pain au chocolat: Fill with a touch of almond paste before baking and top with flaked almonds.

Mini version: Make smaller rectangles and use half the chocolate for bite-sized treats.

Vegan version: Use plant-based butter and dairy-free milk.

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How to make pain au chocolat

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Pain au chocolat step-by-step

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Learn how to make pain au chocolat with this easy French pastry recipe using British ingredients. Perfect for breakfast, brunch or dessert—flaky, buttery, and filled with chocolate!

--- write ✍️ by foodie Parmod.

Conclusion

Making pain au chocolat at home is a rewarding baking project that results in soft, flaky, buttery pastries filled with melting chocolate. Whether you’re impressing guests or treating yourself, these homemade delights bring a touch of Parisian elegance to your table.