Pain au Chocolat is a classic French bakery pastry made from buttery, flaky laminated dough wrapped around rich dark chocolate. Often enjoyed for breakfast or as a sweet snack, this elegant pastry has crisp golden layers on the outside and warm, melted chocolate on the inside. It is one of the most popular pastries found in French bakeries around the world.
Prepare a laminated dough using flour, yeast, sugar, salt, milk, water, and butter.
Chill and fold the dough several times to create thin, buttery layers.
Roll the dough into a rectangle and cut it into equal-sized rectangles.
Place one or two chocolate batons near one edge, roll tightly, and seal the seam underneath.
Arrange the pastries on a baking tray and allow them to proof until doubled in size.
Brush with egg wash for a glossy finish.
Bake in a preheated oven at 190–200°C (375–400°F) for 18–22 minutes, or until golden brown and flaky.
All-purpose flour
Unsalted butter
Instant yeast
Whole milk
Sugar
Dark chocolate batons
Egg (for egg wash)
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