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Pain au Chocolat

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I MADE THESE. I think the only thing I’m prouder of making is W.

I’ve been racking my brain, trying to come up with some small way to thank you. And it occurred to me I do have a little something – something that will change your life. (Most of your lives, anyway.) It comes in the form of a secret. Aren’t secrets just the best? And I have one just for you.

The secret is that you, yes YOU, can make flaky pain au chocolat from scratch. Seriously. And it’s not even that hard, nor does it take that much time. You can be a superhero without even having to wear tights. How to Win Friends and Influence People, with food.

I swear I’m not making this up. I further swear you do not require the monogrammed initials M.S. nor pastry chef certification to make these. From scratch. Meaning no frozen puff pastry dough to start with. No cheating. For real and true.

You’re probably used to working with butter, flour, eggs and chocolate, right? You can knead soft dough and roll it out into a rectangle, right? Yeah, you can totally make these.

Stop rolling your eyes. It’s not just easy for me. It’s easy, period. The only way I can prove it to you is by convincing you to try it. It’s an easy, soft dough that you just roll out, spread with butter, fold like a letter, chill, roll and fold; repeat. The instructions look long, but it’s really pretty simple. And there are probably plenty of things you could do with the dough besides wrap it around chocolate before you bake it. And it makes enough for you to bake a bunch of pain au chocolat and still have some left for something else. Or to wrap and stash in the freezer for next weekend.

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SONY DSC

Pain au Chocolat

Recipe link

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February 6, 2010

  • Makes: Makes about 3 dozen.

Ingredients

1 cup (1/2 lb.) butter, cold

1/4 cup all-purpose flour

1/2 cup(ish) good-quality chocolate (chopped, chips or squares, halved - I used Bernard Callebaut semi-sweet drops)

Danish Dough

3/4 cup milk, warmed

1 Tbsp. active dry yeast

1/3 cup sugar

2 large eggs

1 tsp. vanilla

3 1/4 cups all-purpose flour

1 tsp. salt

Directions

1In a large bowl, stir together the milk and yeast. Stir in the sugar, eggs and vanilla and mix well. Add a cup of the flour and the salt, then add the rest of the flour gradually, stirring until it's incorporated. Knead the dough on a lightly floured countertop for about 5 minutes, until smooth. Transfer to a lightly floured baking sheet and cover with plastic wrap; chill in the refrigerator for 30 minutes.

2Meanwhile, beat the butter and flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth. Set aside (don't refrigerate).

3When the dough has chilled, turn it out onto a lightly floured surface and roll into a rectangle that is about 13"x18" and 1/4" thick. Spread the butter evenly over the right two-thirds of the dough. Fold the left third of the dough over, covering half the butter, then fold the right side over, as if you were folding a letter in thirds. (Unlike a letter, the dough ends should line up, so that it's folded in three.) Cover the dough in plastic wrap and put it back into the fridge for 30 minutes.

4Put the dough back on the floured surface lengthwise, with the open sides to the left and right. Roll it out into another 13"x18" rectangle, 1/4" thick. Fold the left third over the middle, then the right third over the middle. (This is referred to as "turns". To keep track of each fold -or turn- press your finger into the dough at the edge to make two marks - you can do this each time you roll and fold so that you know how many times you've done it.) Chill the dough for another 30 minutes.

5Roll, fold and refrigerate the dough two more times, so that you've done it four times total. Cover and refrigerate for at least 5 hours, or overnight. It can also be frozen at this point for up to 4 months.

6To assemble the pain au chocolat, take the dough out of the fridge and roll it on a lightly floured surface to about 1/4" thick. You can cut the dough into rectangles as large or as small as you like - we made them on the small side, cutting the dough into strips and then crosswise so that each piece was about the size of a business card. Put a little pile of chocolate, or a chunk of it, along the middle of the pastry, roll the sides up and place each one seam-side down on an ungreased baking sheet. If you have time, cover loosely with plastic or a tea towel and let them proof for an hour or two. (This is not absolutely necessary- we did ours in a rush!)

7Preheat the oven to 400F. Bake the pain au chocolat for 15 minutes, until golden. (If they are larger, they may need more time.) Try to be a good person and share with your family and friends.

Makes: Makes about 3 dozen.
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141 comments on “Pain au Chocolat

  1. Reith
    February 6, 2010 at 1:02 am

    Crazy. I’ve been sort of obsessing about puff pastry lately – there are so many incredibly impressive and delicious things to be made with it but yesterday was the first time that the idea of actually attempting to create the miracle of it from scratch occurred to me. Then I googled puff pastry recipes and gave up the idea as ludicrously difficult for a mere mortal unwilling to dedicate an entire day to pastry. I mean, the box of Tenderflake stuff is only a few bucks and it’s not bad! But to imagine the wonderfulness of homemade-I can’t wait!
    I think it’s going to be my Valentine’s project. Is there such a thing as filet mignon wrapped in puff pastry? Maybe if I seared it with an herb crust first? And tucked a chunk of blue cheese inside?
    God I’m rambling! Apparently all it takes is one glass of wine and I’m off!
    Thanks Jules. For lots of things.

  2. Laurie in Burnaby BC
    February 6, 2010 at 1:33 am

    Oh, wow! Heavenly! I’ve always wanted to be able to make puff pastry, but I’ve never succeeded, and the store bought stuff usually isn’t made with real butter. Now I can make Salmon Wellington (like Beef Wellington, only with salmon)

    Reith, if you wrap filet mignon in pastry and add mushroom duxelle, you’ve made Beef Wellington.

    The other things I love to wrap puff pastry around is sausage (for home made sausage rolls – 20 times better than the store bought ones) and crispy bacon slices with sharp cheese (heavenly!!)

    Thank you so much, Julie.

  3. Donna
    February 6, 2010 at 1:58 am

    C’est magnifique ! (pardon my unilingulal attempt)
    I encountered these in a small bake shop in Cowichan Bay on Vancouver Island, BC. They were wonderful then, and now I can try to make some.
    Thanks Julie –now please step back and take it easy for at least a few days. You deserve a bit of down time.

  4. Melody Fury
    February 6, 2010 at 3:37 am

    Those are some gorgeous looking layers :)

  5. Krista in Toronto
    February 6, 2010 at 7:00 am

    Julie- You are truly amazing. Is there anything you can’t make? I’m a new reader and I’ve spent many hours reading all of your past creations and making a few myself. Love it all. I’ll be making these pain au chocolat this weekend.

  6. Stacey Snacks
    February 6, 2010 at 7:19 am

    Julie,
    You made the puff pastry? You are my hero!
    Do you mind if I cheat and use the frozen sheets?
    I love pain du chocolat!
    Nice to wake up to with hot coffee!

  7. Dana McCauley
    February 6, 2010 at 7:27 am

    Your pride is well deserved – gorgeous!

  8. Jenious
    February 6, 2010 at 7:46 am

    Julie, as I can’t read blogs at work, I stopped by yours before heading out to the gym this morning. May not have been the best decision. I can’t seem to pull myself away from the photos of your Pain au Chocolat, my absolute favorite pastry. Wish I could just swipe that chocolaty glob from the last photo before I run out…

    p.s. – just bought the cookbook! Truly amazing.

  9. thepinkpeppercorn
    February 6, 2010 at 8:27 am

    I haven’t made these in a while – I’ll have to try your recipe. Pain au chocolat is very, very addicting.

  10. heather
    February 6, 2010 at 9:03 am

    beautiful and inspiring! you’re a braver woman than I trying your hand at Danish puff pastry. very, very soon I hope to muster up the courage, because those are lovely… and probably tasted even better!

    cheers,

    *heather*

  11. Charmian @Christie's Corner
    February 6, 2010 at 9:04 am

    Nicely done. I’m now very hungry — and jealous since my pastry making skills need work.

  12. Rhonda Steed
    February 6, 2010 at 9:21 am

    I tried making puff pastry from scratch a week or so ago. And this is similar hey? My husband lived in France for two years and he misses these the most. So I’ll have to give this a try!!! Thanks!

  13. The Hungry Teacher
    February 6, 2010 at 10:30 am

    Seriously, not too hard?!? Ok, I will have to give them a try. My next cooking goal is to make croissants and this looks like a very similar process. I’ll have to try!! I fell in love with croissants in Europe, and they just aren’t the same in Canada:(

  14. robyn
    February 6, 2010 at 11:50 am

    Um, silly girl…..why are you looking for ways to thank everyone? YOU deserve the big thank you!!!

  15. Alison @ Hospitality Haven
    February 6, 2010 at 12:54 pm

    Wow! I might save these and try them at a time when I feel adventurous. :) They look beautiful! Well done!

  16. Natalie (GA)
    February 6, 2010 at 1:10 pm

    I am afraid I would snarf all of these down in one minute. Do you know if they freeze okay?

    P.S. I hope someone writes a nice article about you re: the cookbook project to offset the nasty one. I guess they don’t really need to… just listen to all of the nice things everyone says about you here!

  17. JMB
    February 6, 2010 at 1:58 pm

    Great pic of you in Swerve!
    Wonderful article!
    How do you get all that baking done in your little kitchen , my goodness, Love the pink KA.
    Awesome job on the book! Keep up the great work!

  18. Brigitte
    February 6, 2010 at 2:32 pm

    I just about to start les petits pains au chocolat. I’ll let you know how things went…

  19. Janice S
    February 6, 2010 at 4:32 pm

    Ok..so I think I may actually give these a go! Unlucky for me I cannot eat them (flour…), but the rest of the family sure will..one question…do I let the yeast proof and foam up in the warm milk before I stir the other stuff in???

  20. Cheryl
    February 6, 2010 at 4:58 pm

    I so want to make and eat this right now. Still stuck with crutches and ice packs. Sigh. Soon enough.

  21. eroica
    February 6, 2010 at 6:53 pm

    Agree with Robyn. So THANK YOU for the great energy you put forth and thank you for the lovely thought and gift you’ve sent our way today.

  22. Fiona
    February 6, 2010 at 10:19 pm

    This is going to sound weird (but whatever), but what do you do if you don’t believe in plastic wrap anymore? How do you wrap your dough so it doesn’t dry out? I’ve been struggling with this conundrum a fair bit lately.

    Any takers on that one?

  23. Erica B.
    February 6, 2010 at 11:19 pm

    Fiona – the purpose of the plastic wrap is to keep in moisture. I think if you were to use foil and make sure to seal it tight, or perhaps a layer of parchment with a damp (not soaked) towel over top like you use when working with filo you’d get the same effect. I’ve never tried either method but I’m sure there was pastry before there was plastic…

    Julie I’ve been on the lookout for this recipe since you posted the picture after the visit to Yann’s. I absolutely have to make these… after I geta better rolling pin, and after superbowl – but when I have another crowd of people to share them with :)

  24. Niles
    February 6, 2010 at 11:23 pm

    Having been confronted with local faux croissants injected with chocolate…*frosting* and having the haute coffee shop blithely have the nerve to call the results a chocolate croissant *and* be insulting by charging outrageously for it, I’ve been perusing the available recipes for at home pastry chefs.

    Yours, especially the rolling method, looks familiar and is another push to finally just do it.

    To Fiona: Try covering it with parchment paper, or wax paper and then a damp tea towel.

  25. Amy @ Dinner In Real Time
    February 7, 2010 at 5:31 am

    This looks amazing. I may have to add this to my list of food projects…

  26. Dorothy
    February 7, 2010 at 8:24 am

    Fiona – Pyrex has a set of glass bowls with lids that may work for you. I get cambro containers from a restaurant supply store. They come in varying shapes and sizes and all have lids. I use them for proofing dough, brining meat and poultry and I even have a huge one that I store 50 pounds of flour in. They are hard plastic and do not absorb odors. I can’t tell you how much I use mine. They are great!

  27. Brigitte
    February 7, 2010 at 10:58 am

    Ma très chère Julie,
    Thank you so much for the recipe. I started making them yesterday afternoon and they just now came out of the oven….They’re so good. I can hear from the office how flaky they are ,every time someone takes a bite.
    Pains au chocolat are somewhat hard to find in Edmonton or they’re expensive. It’s great to have a recipe. Next time, I’ll make 2 batches and freeze one.
    Thank you again.

  28. bluejeangourmet
    February 7, 2010 at 12:03 pm

    This reminds me of a lovely part of an otherwise so-so movie–in “It’s Complicated,” Meryl Streep’s character takes Steve Martin’s character back to her bakery & offers to make him anything on the menu. He wants warm chocolate croissants and she shows him how to do it, it’s a very sweet (& mouthwatering) scene.

    Also, I am obsessed with Callebaut. Became a convert a while back and it’s all I can do not to just gnaw on the giant hunks I buy in bulk.

  29. art and lemons
    February 7, 2010 at 12:19 pm

    We treat ourselves to Pain au Chocolat from our local bakery now and then, but homemade would be divine! I recently made puff pastry for the first time, and have fallen hard for it. I think I need to try this recipe soon!

  30. JulieVR
    February 7, 2010 at 1:20 pm

    BlueJean – I should tell you that Callebaut and Bernard Callebaut are not the same thing! Same family, yes.. Bernard Callebaut is an award-winning Calgary chocolatier (since 1983) – http://bernardcallebaut.com – Callebaut chocolate on the other hand is a much bigger company, and they manufacture many grades of chocolate – so the stuff you buy in bulk isn’t at all the same as Bernard Callebaut chocolate! Not that it’s not good, it’s just not the same thing.

  31. Lauren
    February 7, 2010 at 2:15 pm

    Well, I’m going to say that it is easier for you, but not just because you’re awesome, but because of the wheat thing. Wheat makes it so much easier ;D. However, now I’m completely craving one of these. Might try this!

  32. Jan (family bites)
    February 7, 2010 at 5:23 pm

    Julie-every time I come here I see something that I want to make more than the last recipe you posted. But this one takes the cake – i’ve wanted to try something like this for ages and now I can. Thank you!

  33. Mardi @eatlivetravelwrite
    February 8, 2010 at 9:44 am

    Oh wow – you made your own puff pastry! Is there anything you can’t do?? Inspired!

  34. Lorissa
    February 8, 2010 at 10:57 am

    Oh wow, drool and more drool. These look great. Although I love baking, I am not great at making things with yeast… they just never seem to turn out :(

  35. Barb
    February 8, 2010 at 3:40 pm

    I’m not sure if I’ll tackle this or not. I might not have the patience. You make them look marvelous!

  36. Susanne (VT)
    February 8, 2010 at 7:15 pm

    Well Julie, I tried your recipe and instructions. Spent all afternoon rolling folding and chilling. Let it be in the frig for 5 hours as instructed.
    Made 12. They certainly do not look like yours. No flake, they look more like Pillsbury boy cresent rolls….I am not sure what went wrong…

  37. JulieVR
    February 8, 2010 at 9:31 pm

    Sorry guys.. falling behind on emails and comments! Fiona – yes, I’d just use foil or parchment. Or a tea towel (sorry I have to disagree with using a damp one – they tend to sog through pastry!

    Brigette – so glad they turned out! Susanne – sorry yours didn’t. It’s tough to speculate what went wrong… is your yeast perhaps dead? I’ve made the pastry recipe twice and it turned out beautifully each time – the first time I did Danish pastry it was in the height of summer, so I don’t think temperature was an issue. Didn’t you find though that even though it was in the fridge all afternoon it didn’t require much actual work to take it out, roll and fold and put it back? Sorry it didn’t turn out! I made my pain au chocolats quite small, which is why it turned out so many..

    Janice – you could do this if you like – I didn’t either time I made them – if you’re unsure of the age of your yeast it’s not a bad idea!

  38. my little expat kitchen
    February 9, 2010 at 5:39 am

    I really love it when I see these kinds of recipes. I can’t wait to try them, but then I never do.
    It’s a shame. I always feel like I can really do it, you know? Make it look like your gorgeous photographs. I just need to say to myself “you can do it”! So, should I give it a try? Yes!
    Magda

  39. The Curious Baker
    February 9, 2010 at 11:05 am

    Now these look SERIOUSLY good, if only I could figure out a gluten free puff pastry recipe, I’d be in heaven!

  40. Lara
    February 9, 2010 at 2:43 pm

    Delicious. I love pain au chocolat, especially the ones made with the long, thin sticks of dark chocolate.

    Do you think I could freeze them just before the baking step — i.e., after cutting the dough and shaping the pains with the chocolate inside? I sometimes do this with cinnamon buns, defrosting them overnight and baking them first thing in the morning. Is there a reason why I shouldn’t do that with this dough?

    Thanks!

  41. Julie
    February 9, 2010 at 2:55 pm

    Sure thing – I don’t see why not! You could probably even chill them overnight that way, you don’t necessarily need to freeze them unless you want to hold them for longer than overnight.

  42. Lara
    February 9, 2010 at 4:05 pm

    Thanks for the quick reply. I couldn’t see why this wouldn’t work, either. I would definitely let them proof in the fridge overnight if I wanted to bake them the next morning, but I would freeze them so that I could pull out a few at a time — extend the tastiness for longer without making myself sick!

  43. Brenda
    February 10, 2010 at 2:14 pm

    Wow – stunning! I took a croissant class last year – they are very labor-intensive. I don’t have the fridge space to make them at home but can now enjoy each morsel from other bakeries who “do croissants right”. Being a croissant connoisseur, yours look so yummy. I hope they were buttery and delicious in every way!

  44. Chele
    February 11, 2010 at 12:34 pm

    Stumbled on this post thanks to Nora’s Wednesday round up. You’ve inspired me … going to be giving these babies a try ASAP ;0)

  45. emily
    February 11, 2010 at 1:09 pm

    I just came across your lovely blog and fell immediately in love- I’m drooling over these yummy-looking pain au chocolate and can’t wait to give ’em a try! So glad to have found you…

    emily

  46. Mitra
    February 14, 2010 at 4:19 pm

    It was so hard to wait for the dough to finish chilling… but the result was fantastic :) Perfect desert for Valentine’s day, and a perfect breakfast bread to have the morning after 😉

  47. Alex
    February 28, 2010 at 11:51 am

    Just made these, the instructions and recipe were perfect! Almost as good as the ones I had in Paris :) Thank you!

  48. Julianna
    April 16, 2010 at 1:14 pm

    Hi Julie,

    I tried your recipe after one failed attempt with a difference version (where my croissants ended up swimming in a pool of melted butter) and found yours much more manageable….only problem is, mine didn’t rise and flake like yours did.

    Any pointers?

  49. Carolyn
    July 6, 2010 at 7:51 am

    I searched for recipes and finally decided on yours. They were great! My French students loved them and so did my family (they were just disappointed I was taking them to class…). Thanks for posting it!

  50. Bethany Jane
    July 22, 2010 at 8:03 am

    I’ve been living in cairo for for four months now, where the food is… well, questionable… and I’ve been buying these things at the little tiny corner bakery… today I decided I would learn how to make them, and lo and behold, your blog shows up in my rss feed as a recommended blog… I did a little search, and you have a fabulously simple and delicious-looking recipe for pain au chocolat! This really made my day. Thank you. I will now follow your blog.

  51. Bethany Jane
    July 22, 2010 at 8:07 am

    Me again… how weird. I just realized, whilst reading more of your posts, that you’re in Calgary?! That’s my hometown.. What a beautiful world.

  52. JustTry
    July 3, 2011 at 5:59 pm

    A year+ after you posted this I came across your recipe and method. Thanks for both the article and the encouragement. Everyone is full full full of pain au chocolat here.

  53. Football Helmet Visors
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  54. Christine
    June 11, 2012 at 12:19 am

    It’s a very good recipe to make a puff pastry. American dinner biscuits, for example. However pain au chocolat (chocolatine)??? If ever you lived in France, this pastry just does not cut it. It’s not even close to the real thing. I will keep the recipe for biscuits, but I think I’ll just have to hope the boulangerie down the street is open when I want a pain au chocolat.

  55. Allen
    June 30, 2012 at 4:18 pm

    I have been making this recipe for two years. It works every single time. Go ahead, try others, work your way around the bookshelf with each pastry book. Then come back here – it just works every time.

  56. Pam
    July 28, 2012 at 4:52 am

    These look absolutely divine, Im going to have a stab at them as I have been staring longingly at the photo for the past half hour!

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