Description

Few things evoke the charm of a French café quite like Pain au Chocolat. These delicate, buttery pastries are enveloped in layers of flaky dough with a decadent chocolate core, making every bite a delightful indulgence.

Perfect for breakfast, brunch, or an afternoon pick-me-up, these croissants bring a touch of elegance to any occasion. The recipe’s step-by-step process ensures bakery-quality results right in your kitchen, turning any morning into a special event.

Ingredients

Units Scale

3/4 cup water
2 cups all-purpose flour
1/4 cup dry milk powder
1 1/2 tablespoons granulated sugar
1 teaspoon salt
2 1/2 tablespoons butter (softened)
1/2 cup butter (chilled and shaped into a 3×5-inch rectangle)
1 1/4 teaspoons active dry yeast
3/4 cup dark chocolate pieces or chocolate chips
1 egg yolk
2 tablespoons milk

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Instructions

Pour water into a bread machine pan. Add flour, milk powder, sugar, and salt, placing yeast in a small indent at the top. Run the bread machine on the basic dough setting.
Prepare the butter by shaping it into a 3×5-inch rectangle on waxed paper. Chill until needed.
Roll the dough into an 8×12-inch rectangle on a lightly floured surface. Place the chilled butter on half of the dough, leaving a 1/2-inch border. Fold the other half over and seal the edges.
Roll the dough into a 6×14-inch rectangle. Fold it in thirds (like a letter), wrap loosely, and refrigerate for 20 minutes. Repeat the process twice more, chilling between each rolling and folding.
After the final chill, roll the dough into a 12×21-inch rectangle. Cut into 9 equal rectangles.
Divide chocolate evenly across the short end of each rectangle. Brush edges with egg yolk mixed with milk. Roll tightly and seal the edges.
Place rolls on greased baking sheets, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.
Preheat oven to 400°F (200°C). Brush pastries with remaining egg wash.
Bake for 15 minutes until golden brown. Cool for 5 minutes on baking sheets before transferring to wire racks. Serve warm or at room temperature.

Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes