Pain au Chocolat Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">10g instant dried yeast</li><li class="ingredients-single-item">300ml cold water</li><li class="ingredients-single-item">300g cold unsalted butter (for lamination)</li><li class="ingredients-single-item">1 egg (for egg wash)</li><li class="ingredients-single-item">200g dark chocolate batons (or high-quality dark chocolate bars, chopped into batons)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or pastry wheel</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Dough scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the bread flour, salt, and sugar. Make a well in the center and add the yeast. Pour in the cold water gradually while mixing to form a smooth dough. The cold water is essential as it slows yeast activity, allowing for better flavor development during the lengthy lamination process.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should feel firm but pliable. Shape into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour. This rest allows the gluten to relax, making the dough easier to roll later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the butter block by placing the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll it into a 20×15cm rectangle. The butter should be cold but malleable - not too hard (which would tear the dough) or too soft (which would absorb into the dough). Refrigerate until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the chilled dough on a lightly floured surface into a 40×20cm rectangle. Place the butter block on the bottom two-thirds of the dough, leaving a small border around the edges. Fold the top third of dough (without butter) down over the butter, then fold the bottom third up, like folding a letter. You've completed your first fold!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Rotate the dough 90 degrees so the open ends face you. Roll out to a 40×20cm rectangle again. Fold in thirds like before (this is your second fold). Wrap in plastic and refrigerate for 1 hour. This resting period allows the gluten to relax and the butter to chill, preventing it from leaking out during subsequent folds.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the rolling, folding, and chilling process two more times (for a total of four folds). Each fold multiplies the layers in your dough, creating the characteristic flaky texture. After the final fold, refrigerate the dough overnight. This extended rest develops flavor and allows the dough to relax completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>The next day, roll the dough on a lightly floured surface to a 60×30cm rectangle with 3-4mm thickness. Trim the edges with a sharp knife to create straight sides. Cut the dough into 12 rectangles, approximately 10×15cm each.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place a chocolate baton about 2cm from the short edge of each rectangle. Roll the dough over the chocolate, then place another baton at the edge of the rolled portion and continue rolling until you have a neat cylinder with the seam on the bottom. This double chocolate creates the perfect chocolate-to-pastry ratio.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the shaped pastries on baking sheets lined with parchment paper, leaving ample space between them. Cover loosely with oiled plastic wrap and let prove at room temperature for 1-2 hours, or until visibly puffy. The pastries should increase in size by about 50% and feel light and airy when gently touched.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 200°C (fan 180°C). Beat the egg with a pinch of salt and carefully brush the tops of the pastries with this egg wash, being gentle not to deflate them. The egg wash gives the pastries their signature golden color and glossy appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 15-18 minutes until deeply golden brown. Keep a close eye on them after 12 minutes as they can darken quickly. The dark color isn't burning - properly baked pain au chocolat should have a rich caramelized exterior that creates a satisfying crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer to a wire rack immediately after baking. The pastries are best enjoyed still slightly warm, when the chocolate remains slightly molten. If you want to store them, let cool completely and keep in an airtight container for up to 2 days, or freeze for up to a month. Refresh in a 160°C oven for 5 minutes before serving.</li></ol>