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Unbelievably Easy Pain au Chocolat

Unbelievably Easy Pain au Chocolat: Only 2 Folds
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Indulging in homemade Pain au Chocolat has never been easier with this Unbelievably Easy Pain au Chocolat recipe. This delightful pastry is the perfect blend of flaky, buttery layers and rich chocolate batons, making it an irresistible treat for any occasion. With just two folds, even novice bakers can achieve bakery-quality croissants that are sure to impress friends and family. Perfect for breakfast, brunch, or as a sweet dessert, this recipe allows you to enjoy fresh pastries without the preservatives found in store-bought options.

Ingredients

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  • 1 tablespoon active dry yeast
  • 2/3 cup warm water
  • 1 teaspoon sugar
  • 1/2 cup whole milk, room temperature
  • 1/4 cup unsalted butter, melted
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons kosher salt
  • 1 1/2 cups unsalted butter, cold
  • 24 chocolate batons
  • 1 large egg
  • 2 teaspoons water

Instructions

  1. In a mixing bowl, combine yeast, warm water, and sugar. Allow to foam for 5 minutes.
  2. Add milk and melted butter to the yeast mixture; stir until combined.
  3. In another bowl, mix flour, sugar, and salt before gradually adding to the wet ingredients.
  4. Knead the dough for 8-10 minutes until smooth and elastic.
  5. Refrigerate overnight to allow the dough to rise properly.
  6. Prepare a cold butter layer by rolling chilled butter between parchment paper into an 8” square.
  7. Roll out the chilled dough into a 15” square and incorporate the butter by folding it over.
  8. Roll again and fold two more times to create layers.
  9. Chill wrapped dough for at least 8 hours before shaping into croissants.
  10. Cut dough into strips, place chocolate batons, roll up, and let rise on baking sheets before baking at 425°F.

Nutrition

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