Easy French Pain au Chocolat Recipe

Pain au chocolat
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  • 3 hrs 15 mins
  • Prep: 3 hrs,
  • Cook: 15 mins
  • Yield: Serves 12
Ratings (27)

Pain au Chocolat is one the best known French pastries, ever, just the mention of the name conjures up French breakfast with fresh coffee and these pastries fresh and warm from the oven​ all  golden, and just slightly crispy on the outside, swirled throughout the buttery pastry, delicious melted chocolate. 

The recipe may look daunting, but be assured, it isn't. There are simple steps, and the dough has to rest a lot so the time at the counter is much less than you think. Do try them, fresh from the oven they are indescribable. 

What You'll Need

  • 4 teaspoons instant dried yeast
  • 1/2 cup lukewarm water
  • 3 1/2 cups bread flour
  • 1/2 cup milk
  • 1/3 cup granulated sugar
  • 3 tablespoons butter, melted and cooled
  • 1 1/2 teaspoons salt
  • 1 cup butter, softened
  • 9 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 1 egg
  • 2 tablespoons milk

How to Make It

Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to shape without sticking. 

Form dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.

Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.

Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shapes. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.

Using a sharp knife, cut the dough crosswise into 12 rectangles. Arrange 2 teaspoons of chopped chocolate across one of the short ends of the rectangle and fold that third of the dough over the chocolate, toward the center. Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape.

Arrange each finished pain as chocolate on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise until almost doubled in size,  approx 45 minutes to 1 hour. 

Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the pan at chocolate for 12 to 14 minutes, until they are puffed and golden brown.

This pain a chocolate recipe makes 12 servings.

Updated by Elaine Lemm