Pain Au Chocolat – French Chocolate Bread

A few days ago, I posted a long recipe for Croissants. It took me 50 hours of work to get that post ready for you. Thankfully, I had some dough left over and decided to make Chocolate croissants.

Do you know how long that took? 15 minutes of my time.

Which brings me to the conclusion – skip the hard work and buy puff pastry from the stores! 🙂

Pain au Chocolat is nothing but Chocolate Croissants. Which is probably self-explanatory! All you gotta keep in mind is to work fast with the dough, for if its starts to warm up, it won’t roll properly!

Here’s how you do it-

Start with the pastry dough. Click here to get the detailed recipe on how to make it at home. Or buy it from the stores

Roll it out into a long rectangle, using flour if necessary.

Cut it into equal sized rectangles (along the length-ways)

Place some chopped chocolate (milk or dark) in the center.

From one end, fold the dough in sealing the chocolate.

Fold the other end of the dough in. Press well on all sides.

Place the croissants on a greased & lined baking sheet.

Brush with milk or cream or egg wash.

Cover & Keep in a cool dry place for 2-3 hours for proofing

Pre-heat the oven to 180 C.
Just before baking, brush the top with more milk / cream

Bake for 15-20 minutes or until the pastry is golden brown

Serve hot!

Pain Au Chocolat – Chocolate Croissants

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★★★★★

5 from 1 reviews

• Prep Time: 2 hours
• Cook Time: 20 mins
• Total Time: 2 hours 20 mins

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Ingredients

(use as much or as little as you want)

• Croissant Dough / Puff Pastry sheets
• Chopped Chocolate (sweet, bitter, semisweet)
• Milk / Cream

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Instructions

1. Roll out the dough to a long rectangle
2. Using a sharp knife, cut the dough into smaller rectangles.
3. Arrange 2 teaspoons of chopped chocolate across one of the short ends of the rectangle and fold that third of the dough over the chocolate, toward the center. Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape.
4. Arrange each finished pain au chocolate on a lightly greased baking sheet with at least 1 1/2 inches between each pastry.
5. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.
6. Preheat the oven to 400F.
7. Brush top with milk / cream
8. Bake the pain au chocolate for 15 to 20 minutes, until they are puffed and golden brown.

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• Category: Pastry
• Cuisine: French