Ella Walter
Pain au chocolat, or chocolate croissants, are a French classic. They are made with flaky, buttery pastry wrapped around melting sticks of chocolate. The process of making pain au chocolat involves making the dough, keeping it cold, rolling it out, and shaping it into croissants. The dough is made with flour, sugar, salt, butter, and yeast, with milk added to bring it together. The butter should be kept cold and the dough should be allowed to rest in the refrigerator. Once the dough is rolled out and the chocolate is added, the croissants are baked until golden brown.
How to bake pan au chocolat
| Characteristics | Values |
|---|---|
| Ingredients | Flour, sugar, salt, yeast, butter, milk, chocolate |
| Type of chocolate | Bittersweet, milk, semi-sweet, or dark |
| Dough temperature | Cold |
| Dough preparation time | Overnight |
| Dough preparation steps | Combine dry ingredients, add butter, stir in milk, knead dough, chill |
| Shaping steps | Roll dough into rectangle, fold, repeat, slice into rectangles, add chocolate, roll |
| Baking temperature | 425°F |
| Baking time | 18-20 minutes |
| Storage | 2-3 days at room temperature, 5-7 days in the fridge, or freeze |
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What You'll Learn
Making the dough
Firstly, gather your ingredients: flour, sugar, salt, yeast, butter, and milk. You will also need ice-cold water to activate the yeast. Combine the dry ingredients in a large bowl and whisk together until blended. The butter should be sliced into thin, approximately 1/8-inch pieces and coated with the flour mixture.
Next, start stirring in the milk. The amount of milk required may vary, but you are looking to create a 'shaggy dough'. This term refers to a dough that is pretty dry and crumbly, but don't worry, it will become more moist as it rests. Once you have achieved this consistency, transfer the mixture onto a sheet of plastic wrap.
Now, it's time to knead the dough. You can do this by hand on a lightly floured surface for about 5 minutes, or you can use a stand mixer with a dough hook attachment for convenience. If using a mixer, turn it on at a low speed for about 5 minutes, and then increase the speed to medium-high and knead for another 6 to 10 minutes until the dough is smooth.
After kneading, wrap the dough tightly and let it rest. You can either chill it in the refrigerator for about an hour or let it rest at room temperature for 10 minutes. During this time, the dough will become more moist and easier to work with.
Once the dough has rested, it's time to roll it out. Lightly flour your work surface and rolling pin. Roll the dough into a long rectangle, about 8 inches by 24 inches. If the butter starts to soften, chill the dough again until it becomes stiff. Fold the dough into thirds, like folding a letter, and then turn it 90 degrees. Repeat this process 4 to 6 more times, or until the dough has large streaks of butter and appears smooth and flat.
Your pain au chocolat dough is now ready for shaping and baking! Remember to keep the dough cold throughout the process for the best results.
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Shaping the dough
Step 1: Rolling the Dough
Start by rolling out the dough into a rectangle. The dimensions of this rectangle will vary depending on the recipe, but it should be approximately 4mm to 15mm thick. This thickness ensures that your pastry has a delicate flakiness when baked.
Step 2: Trimming and Cutting
Use a sharp knife or a pastry roller to trim the edges of the dough, creating a clean, straight edge. Then, cut the dough into smaller rectangles. The size of these rectangles will depend on the desired size of your pain au chocolat, but they are typically around 3" x 7" (7.5 x 17.75 cm) to 10 x 15 inches.
Step 3: Adding the Chocolate
This is where the magic happens! Place a row of chocolate along one of the short ends of each rectangle. You can use chocolate batons, which are designed to melt evenly, or simply cut a chocolate bar into thin pieces. The type of chocolate is also a matter of preference; darker chocolates like bittersweet or semi-sweet are popular choices.
Step 4: Rolling and Shaping
Now, it's time to roll! Gently roll the dough over the chocolate, creating a snug sleeping bag for the chocolate. Repeat this process, adding another piece of chocolate and rolling again until you reach the end of the dough. Ensure that the final roll has the seam side down to secure the chocolate inside.
Step 5: Final Shaping and Resting
Once all the chocolate is snugly tucked inside, gently press down on the rolled dough to flatten it slightly. Then, place the shaped pain au chocolat on a lightly greased or lined baking sheet, leaving some space between each pastry. Allow the shaped dough to proof at room temperature for about an hour before transferring to the refrigerator for another hour. This process helps the dough relax and ensures a flaky texture.
Your pain au chocolat dough is now shaped and ready for baking! The shaping process is a crucial step in creating the perfect pastry, and with these steps, you'll be well on your way to enjoying delicious, freshly baked treats.
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Adding the chocolate
To add the chocolate, first, cut the dough into strips. You can cut it into four equal-sized strips, or, if you want to be more precise, cut it into two 15cm-wide rectangles, then cut each long rectangle into 6 equal-size rectangles. Place a row of chocolate at the start of the strip, or put a chocolate baton along the short edge of a pastry rectangle, then gently roll the pastry over once. Place another piece of chocolate and roll up the pastry again. Repeat this process until you reach the end of the pastry. Make sure to roll the pastry tightly to avoid flattening the layers.
After adding the chocolate, you will need to seal the pastry. Gently press down on the edges of the pastry to seal in the chocolate. You can also spritz the pastry with a little water and sprinkle a small amount of sugar on top. This will give the pain au chocolat a crispy, sweet exterior.
Once you have added the chocolate and sealed the pastry, your pain au chocolat is ready to be baked!
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Baking the pastries
Once you've made the dough, it's time to shape and bake your pain au chocolat. First, remove the dough from the refrigerator and cut it in half. Return one half to the refrigerator. Roll out the other half into a rectangle, approximately 8" x 24". Cut the dough into smaller rectangles, roughly 4" x 5" or 4" x 6" in size. Place one or two pieces of chocolate, or a row of chocolate, at one end of each piece of dough. You can use any type of chocolate you like, but it should be cut into batons or slices. Roll up the dough, starting from the end with the chocolate, and place seam-side down on a baking sheet. Press down on the tops of the pastries to flatten them slightly into a rectangle shape. Repeat this process with the remaining dough.
Cover the pastries and let them rise in a warm place for about an hour, or until they look light and puffy. Towards the end of the rising time, preheat your oven to 425°F. Just before baking, brush the pastries with an egg wash or an egg/salt glaze. Bake for 18 to 20 minutes, or until they are golden brown.
Remove the pastries from the oven and allow them to cool slightly before serving. The structure of the pastry needs a chance to set. Pain au chocolat is best served warm, as the chocolate will harden when the pastries are cold. If you have any leftovers, they can be stored in an airtight container at room temperature for 2 to 3 days or in the fridge for 5 to 7 days. They can also be frozen for up to a couple of months. To reheat, place in a warm oven or microwave for a few seconds.
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Storing and reheating
Pain au chocolat is best eaten the day it is baked. However, it will keep for 2 to 3 days at room temperature if stored in an airtight container. You can also store it in the fridge for 5 to 7 days or freeze it for a couple of months in an airtight zip-top freezer bag.
If you want to reheat your pain au chocolat, the oven is the best option for optimal taste and texture. Heat your pastries at 170°F for 3 to 5 minutes or at 350°F for 8 to 10 minutes until warmed through. This will help retain the initial flakiness of the pastry while gently melting the chocolate filling.
If you are short on time, you can also use a microwave. Heat your pain au chocolat at medium power (50%) for about 20-30 seconds or 10 to 15 seconds until warmed through. Allow it to cool slightly before enjoying its warmth and crispness alongside a cup of freshly brewed coffee or tea.
Now you can enjoy your pain au chocolat to perfection, no matter when you baked it!
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Frequently asked questions
You will need butter, flour, sugar, salt, milk, yeast, water, and chocolate.
Combine the flour, salt, sugar, and butter in a stand mixer. Add in the yeast dissolved in tepid water, beaten egg, and milk. Knead the mixture for 10 minutes by hand or 5 minutes in an electric mixer.
Roll out the dough into a rectangle. Place butter on top, making sure it covers only two-thirds of the dough. Fold the uncovered third over the butter, then fold back the exposed butter-covered third. Wrap and chill the dough if the butter starts to smear.
Roll out the dough into a rectangle and cut it into strips. Place a row of chocolate at the start of each strip, roll the pastry over, and place another piece of chocolate. Roll up the pastry and seal the edges. Place the shaped croissants on a lined baking sheet, cover, and let rest at room temperature for an hour. Refrigerate for another hour or up to 12 hours. Preheat the oven to 400°F (204°C). Brush the croissants with an egg wash and bake for about 20 minutes until golden brown.
