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Hey, Sunshines!

Let’s talk about pain au chocolat—or as I like to call it, “chocolate wrapped in buttery perfection.” If you’ve ever bitten into one of these flaky, golden pastries and thought, this is what happiness tastes like, you’re not alone. It’s basically a croissant that decided it needed some chocolate in its life—don’t we all?

Today we’re taking a delicious dive into the world of pain au chocolat. Whether you’re a pastry pro or just someone who wants an excuse to eat chocolate for breakfast (who doesn’t?), I’ll be sharing everything how to make them today.

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Did you know that pain au chocolat, often referred to as “chocolate croissant,” has its roots in France? This delightful pastry is made from a buttery, flaky dough known as puff pastry, which is rolled with blocks of dark chocolate inside. The dough is created through a technique called lamination, where layers of butter and dough are folded together, creating that signature flaky texture.

One morning, while visiting a local bakery, I learned that the origins of pain au chocolat can be traced back to the early 19th century. It was initially introduced to France by Austrian baker Sylvain Claudius Goy in the 1830s. However, it’s believed that the pastry might have been inspired by similar pastries in Austria and Germany.

As I savored my first bite, the rich chocolate melted perfectly with the flaky pastry, and I understood why it’s such a beloved treat. The combination of the crispy exterior and the gooey chocolate filling is irresistible!

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Pain au chocolat is a French pastry made from flaky, buttery dough, similar to a croissant, with a piece of dark chocolate in the center. It’s baked until golden and often enjoyed as a breakfast treat. Today, we’ll be making a mini version of pain au chocolat.

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🕒 5 hours

🍽️ 24 pieces

📊 moderate

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Ingredients

For the Dough:

• 750g flour
• 180ml water
• 180ml warm milk
• 90g sugar
• 3tsp of salt
• 10g dry yeast
• 60g softened butter
• 280g cold butter (for laminating)
• 1 egg (for egg wash)

For the Filling:

• 200g chocolate bars or sticks

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Instructions

1. Prepare the Dough:

• In a large bowl, add flour.
• Make a well in the center of the flour and pour in warm milk, water, and sprinkle 10g dry yeast. Let sit for 5 minutes.
• Add sugar, softened butter, and salt.
• Mix and knead for 8-10 minutes until smooth.
• Cover and let rise for 1-1.5 hours.

2. Prepare the Butter Block:

• Take cold butter and place it between two sheets of parchment paper.
• Use a rolling pin to flatten and shape the butter into a rectangle that’s about 1/2 inch (1 cm) thick. The rectangle should be smaller than the dough when you roll it out later.
• Chill the butter block in the fridge while the dough is rising.

3. Laminate the Dough:

• Roll out the dough into a large rectangle.
• Place the butter block in the center and fold the dough over.
• Roll and fold the dough into thirds.
• Chill for 30 minutes and repeat the rolling/folding process twice more.

4. Shape the Pain au Chocolat:

• Roll the dough to 1/4 inch thick, cut into 3 x 4 inch rectangles.
• Place chocolate at one end and roll into a mini log shape. Try using dark or milk chocolate depending on your preferences.

5. Final Proof & Bake:

• Let the pastries rise for 45 minutes.
• Preheat oven to 400°F (200°C).
• Brush with egg wash and bake for 15-20 minutes until golden brown.

6. Cool & Serve:

• Let them cool slightly before serving.
• You can sprinkle a little powdered sugar on top for an extra touch of sweetness.

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Enjoy your mini pain au chocolat!

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