Hi, Lykkers! Pain au Chocolat is a delightful French pastry that features a flaky, buttery dough filled with rich chocolate.

Let’s dive into the steps to create this delicious pastry right in your own kitchen!

Ingredients

For the Dough:

- 500g (4 cups) all-purpose flour

- 10g (2 teaspoons) salt

- 40g (3 tablespoons) sugar

- 10g (1 packet) instant yeast

- 300ml (1 ¼ cups) milk (warm)

- 40g (3 tablespoons) unsalted butter (melted)

For the Butter Layer:

- 250g (1 cup) unsalted butter (cold, and cut into thin slices)

For the Filling:

- 100g (3.5 oz) dark chocolate bars (cut into sticks or pieces)

For the Egg Wash:

- 1 egg

- 1 tablespoon milk (optional)

Instructions

Step 1: Prepare the Dough

1. Mix Dry Ingredients: In a large bowl, combine the flour, salt, sugar, and instant yeast.

2. Add Wet Ingredients: Pour in the warm milk and melted butter. Mix until a dough forms.

3. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-10 minutes, until smooth.

4. First Rise: Put the dough in a lightly greased bowl, cover it with a damp cloth, and allow it to rise in a warm environment for approximately 1 hour, or until it has doubled in size.

Step 2: Prepare the Butter Layer

1. Shape the Butter: Position the chilled butter between two sheets of parchment paper. Use a rolling pin to pound it into a rectangle about 1 cm thick. Chill in the refrigerator while the dough rises.

Step 3: Laminate the Dough

1.Roll Out the Dough: After the dough has risen, place it on a floured surface and roll it into a rectangle approximately 1 cm thick.

2. Add the Butter: Place the chilled butter rectangle in the center of the dough. Fold the dough over the butter, enclosing it completely.

3.Roll and Fold: Extend the dough into a large rectangular shape, then fold it into thirds, resembling the folds of a letter. This completes the first turn. Wrap it securely in plastic wrap and refrigerate for 30 minutes to rest and chill.

4. Repeat Process: Perform the rolling and folding technique two additional times, ensuring a total of three turns. Chill the dough in the refrigerator for 30 minutes between each round to maintain the butter’s consistency and allow the layers to develop properly.

Step 4: Shape the Pain au Chocolate

1. Final Roll-Out: After the final turn, roll the dough out into a rectangle about 1 cm thick.

2.Cut the Dough: Cut the dough into rectangles (about 10x15 cm or 4x6 inches).

3. Add Chocolate: Place a piece of chocolate on one edge of each rectangle. Roll it securely starting from the edge with the chocolate, ensuring a snug fit to keep the filling intact during baking.

4. Place on Baking Sheet: Position the rolled pastries seam-side down on a lined baking sheet.

Step 5: Second Rise

1. Let Rise Again: Cover the pastries with a damp cloth and let them rise for about 1 hour, or until puffy.

Step 6: Bake

1. Preheat Oven: Preheat your oven to 200°C (400°F).

2. Egg Wash: Beat the egg with a tablespoon of milk and brush it gently over the pastries.

3. Bake: Bake in the preheated oven for 15-20 minutes, or until golden brown.

Step 7: Serve

1. Cool and Enjoy: Allow the pastries to cool slightly before serving. Enjoy your homemade pain au chocolat warm or at room temperature!

Tips

For best results, use high-quality dark chocolate.

You can freeze the shaped pastries before the second rise.

Simply allow them to thaw completely and rise until puffy before placing them in the oven to bake.

Enjoy your delicious homemade pain au chocolat, Lykkers!