Pain au Chocolat
Layered, buttery pastries with ribbons of dark chocolate—flaky, fragrant, and built by a patient roll-and-fold technique that rewards time with crisp, airy lamellae.
4 cup all-purpose flour, sifted
2 ¼ tsp instant yeast
2 tbsp granulated sugar
1 tsp salt
3 cup whole milk, warmed to 95–105°F
¼ cup water, warm
2 tbsp butter, softened (for dough)
8 oz butter, cold, one block for lamination
1 egg, for egg wash
1 tsp vanilla extract
6 oz bittersweet chocolate, cut into 8 sticks
1 tbsp coarse sugar, optional, for sprinkling
1 pinch salt, for egg wash
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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