"Finally heading back to Sydney for Xmas/New Years... here is a cross section of a day old Pain au Chocolat from earlier in the year, this was my most liked post from 2018! Thanks for all the follows and likes throughout the year. I look forward to getting back into it in 2019!! ??#croissant #pastry"
Pain au Chocolat
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A Note from Feedfeed
Buttery pastries are our weak spot, and this croissant takes the cake. We've never seen a more perfectly flaky croissant in our lives. The addition of chocolate turns this into upre heaven, satisfying our every craving at once. How could we say no to this?
If you're trying to work your way up to making homemade croissants, start with our Braided Cinnamon Bread! Although it takes patience, you don't need any special equipment!
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- Recipe Card
Prep time 40hrs
Cook time 22mins
Serves or Makes: 20-24
Recipe Card
For the Dough
ingredients
- 11 3/4 cups plus 2 tablespoons all purpose flour
- 2 tablespoons salt
- 3/4 cups plus 3 tablespoons sugar
- 4 tablespoons plus 2 teaspoons active dry yeast
- 1 1/2 cups plus 1 tablespoon water
- 1 1/2 cups plus 1 tablespoon milk
- Chocolate batons
- 1 egg, mixed with 1 tablespoon water for egg wash
For the Butter Sheet
ingredients
- 2 3/4 cups plus 3 tablespoons butter, softened
- 1/2 cup plus 1 tablespoon all purpose flour
To Make the Butter Sheet
Method
Step 1
Mix together the butter and flour until just combined. Flatten on a tray until it is about 1/3-inch thick. Refrigerate for approximately two hours before use.
To Make the Pain au Chocolat
Step 1
Add all the ingredients into a mixing bowl and mix on slow speed for 6-8 minutes. There is no need to fully develop the dough.
Step 2
Wrap loosely in plastic wrap and refrigerate overnight, ideally 12-18 hours.
Step 3
Take out your dough and roll out until about 1/3-inch thick. It should be about 12x22 inches.
Step 4
Place the butter sheet (which you may need to leave at room temperature so it becomes more pliable) on top of the dough. Encase the butter with the dough and roll out to 1/3-inch thick. This is one single fold. Refrigerate for 30-45 minutes.
Step 5
Repeat the process of rolling out the dough to 1/3-inch thick and giving the dough a single fold two more times. Three single folds in total. Wrap the dough and refrigerate for 3-4 hours minimum before use, freeze the dough overnight if it is to be used the following day.
Step 6
If frozen, thaw the dough in the fridge until the butter feels soft enough to roll out without cracking. Roll out the dough to around 1/8-inch, using as little flour as possible on the workbench or sheeter. It should lie flat on the bench in a rectangular shape making sure it is at least 13 1/4-inches long.
Step 7
With the rectangular dough lying flat on the bench, measure 6 2/3-inch long by 3 1/8-inch wide rectangles. With the dough measuring 13 1/4-inches in length you should get two rows (one on top of the other) of around 10-12 rectangles each.
Step 8
Place 2 chocolate batons 1/3-inch from the top of the rectangle and roll the dough over the chocolate and towards yourself. Once those batons are covered by the dough place another two batons on the dough and continue to roll the dough towards yourself. When transferring the pain au chocolat to trays, make sure the seam of the croissant is directly underneath the croissant so it doesn’t unravel when proving.
Step 9
Let the croissants rise for around 3-4 hours until approximately 11 inches high. If ambient temperature is colder it may take longer. Make sure the croissants are covered, by either a damp cloth or plastic wrap (make sure it doesn’t come in contact with the dough, as it may stick).
Step 10
When the croissants are almost fully risen, preheat the oven to 375ºF on the convection setting. If not convection, do 400ºF.
Step 11
Once risen, egg wash and bake for 18-22 minutes.