Classic Pains au Chocolat (Chocolatines)

Name: Classic Pains au Chocolat (Chocolatines)
Prep time: 60 min
Cook time: 20 min
Total time: 320 min
Yield: 12 servings
Cuisine: French
Ingredients: 2 1/4 teaspoons active dry yeast; 1/4 cup warm water (about 40°C / 105°F); 3 1/2 cups all-purpose flour (plus extra for dusting); 1/4 cup granulated sugar; 1 teaspoon salt; 1 cup cold unsalted butter (cut into small cubes); 1 cup cold whole milk; 24 pieces dark chocolate sticks (or chocolate chips); 1 egg (beaten); 1 tablespoon milk

320 min 12 servings Hard

All Recipes

Classic Pains au Chocolat (Chocolatines)

Indulge in these flaky, buttery chocolate-filled pastries for a delightful breakfast treat.

Prep

60 min

Cook

20 min

Total

320 min

Servings

Difficulty

Hard

Pains au chocolat, also known as chocolatines, are a quintessential French pastry. Known for their flaky layers and rich chocolate filling, these pastries are a staple in French bakeries and cafés. Making them at home allows you to enjoy their fresh, buttery goodness straight from the oven. Creating pains au chocolat from scratch may seem daunting, but with a little patience and attention to detail, you'll be able to produce bakery-quality pastries in your own kitchen. The key lies in the quality of the ingredients and mastering the art of laminated dough.

Ingredients

Servings

Dough

Filling

Egg Wash

Instructions

Activate the yeast

In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until frothy.

Pro tip: Ensure the water is not too hot; it should feel warm to the touch.

Prepare the dough

In a large bowl, combine flour, sugar, and salt. Add the yeast mixture and cold milk. Mix until a dough forms. Knead for about 5 minutes until smooth.

Pro tip: Use a stand mixer with a dough hook for easier kneading.

Incorporate the butter

Roll the dough into a rectangle. Cover two-thirds of the dough with butter cubes. Fold the unbuttered third over the centre, then the remaining third. Roll out again and fold. Repeat twice.

Pro tip: Work quickly to keep the butter from melting.

Chill the dough

Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.

Pro tip: This resting time is crucial for developing flaky layers.

Shape the pastries

Roll the dough to a 20x40 cm (8x16 inch) rectangle. Cut into 12 smaller rectangles. Place a chocolate stick at one end and roll up tightly.

Pro tip: Seal the edges with a bit of water to ensure they hold during baking.

Final proof

Place the pastries on a baking sheet lined with parchment paper. Cover and let rise at room temperature for about 1 to 2 hours until doubled in size.

Pro tip: A warm, draft-free area is ideal for proofing.

Preheat the oven

Preheat your oven to 200°C (400°F).

Bake the pastries

Brush the pastries with egg wash. Bake for 15-20 minutes until golden brown and flaky.

Pro tip: Rotate the baking sheet halfway through for even baking.

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Tips & Tricks

<ul><li>Use high-quality butter for the best flavour and texture.</li><li>Chill your dough sufficiently to make it easier to handle.</li><li>Ensure the chocolate sticks are evenly distributed for consistent bites.</li><li>Work in a cool environment to prevent the butter from melting.</li></ul>

Serving Suggestions

Serve your pains au chocolat warm, paired with a cup of coffee or a glass of freshly squeezed orange juice for a truly French breakfast experience. These pastries are best enjoyed on the day they are baked, but you can prepare the dough in advance and freeze it for up to a month, baking them whenever the craving strikes. Store any leftovers in an airtight container at room temperature for up to two days. To reheat, pop them in a preheated oven at 175°C (350°F) for about 5 minutes to restore their crispiness.