Easy French Pain au Chocolat

Easy French Pain au Chocolat Recipe

The Spruce / Nita West

  • Total: 3 hrs 15 mins
  • Prep: 3 hrs
  • Cook: 15 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
445 Calories
26g Fat
49g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 445
% Daily Value*
Total Fat 26g 33%
Saturated Fat 16g 79%
Cholesterol 65mg 22%
Sodium 426mg 19%
Total Carbohydrate 49g 18%
Dietary Fiber 3g 9%
Total Sugars 17g
Protein 7g
Vitamin C 0mg 1%
Calcium 38mg 3%
Iron 1mg 6%
Potassium 162mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pain au chocolat is one of the best known French pastries. Just the mention of the name conjures up French breakfast with fresh coffee and pastries, warm from the oven, with delicious melted chocolate

This recipe may look daunting, but be assured, it isn't. There are simple steps, and the dough has to rest a lot so the time at the counter is much less than you think. Do try them, fresh from the oven. 

Ingredients

  • 4 teaspoons instant dried yeast

  • 1/2 cup water (lukewarm)

  • 3 1/2 cups bread flour

  • 1/2 cup milk

  • 1/3 cup granulated sugar

  • 3 tablespoons butter (melted and cooled)

  • 1 1/2 teaspoons salt

  • 1 cup butter (softened)

  • 9 ounces bittersweet (or semisweet chocolate, coarsely chopped)

  • 1 large egg

  • 2 tablespoons milk

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy pain au chocolat recipe

    The Spruce / Nita West

  2. Dissolve the yeast in the warm water for 5 minutes.

    yeast divided into cups

    The Spruce / Nita West

  3. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water, and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to shape without sticking. 

    Add bread flour, milk, sugar

    The Spruce / Nita West

  4. Form dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.

    Saran wrap over dough

    The Spruce / Nita West

  5. Roll the dough into a 10-inch by 15-inch rectangle.

    Roll the dough

    The Spruce / Nita West

  6. Cover it loosely and allow it to rise for 40 minutes.

    Cover

    The Spruce / Nita West

  7. Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter.

    Brush

    The Spruce / Nita West

  8. Roll the long, thin rectangle back into the original 10- by 15-inch shape.

    Roll out dough

    The Spruce / Nita West

  9. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour.

    Fold dough

    The Spruce / Nita West

  10. Repeat this process one more time.

    Repeat process

    The Spruce / Nita West

  11. Using a sharp knife, cut the dough crosswise into 12 rectangles.

    Cut up

    The Spruce / Nita West

  12. Arrange 2 teaspoons of chopped chocolate across one of the short ends of the rectangle.

    Arrange chocolate

    The Spruce / Nita West

  13. Fold that third of the dough over the chocolate, toward the center.

    Fold dough

    The Spruce / Nita West

  14. Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape.

    Repeat process

    The Spruce / Nita West

  15. Arrange each finished pain au chocolat on a lightly greased baking sheet with at least 1 1/2 inches between each pastry.

    Arrange on tray

    The Spruce / Nita West

  16. Cover them loosely with plastic wrap and allow them to rise until almost doubled in size-approximately 45 minutes to 1 hour. 

    Wrap loosely with plastic wrap

    The Spruce / Nita West

  17. Preheat the oven to 400 F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry.

    Whisk egg

    The Spruce / Nita West

  18. Bake the pain au chocolat for 12 to 14 minutes, until they are puffed and golden brown.

    Bake

    The Spruce / Nita West

  19. Serve and enjoy!

    French Pain au Chocolat on wire rack

    The Spruce / Nita West