Beginner Friendly Flaky Pain au Chocolat

dark chocolate

🥗Healthier: dark chocolate with lower sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often more affordable and still provides a rich flavor.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Vegetable oil can be a cost-effective substitute for butter in dough.

Soften 225 grams of high fat butter in a warm place.

In a stand mixer, combine 165 grams of warm water, 165 grams of cooled scalded milk, 8 grams of instant yeast, 50 grams of sugar, 10 grams of salt, and 515 grams of all-purpose flour.

Mix on low speed for 2-3 minutes until the dough comes together into a shaggy mass.

Increase mixer speed to high (4 out of 10) and add 40 grams of softened butter one bit at a time.

Mix on high for 5 more minutes until the dough clears the bowl and has developed gluten.

Shape the dough into a ball and place it in a bowl to ferment for 90 minutes.

Prepare the butter block by placing two pieces of parchment paper on top of each other and marking an 8 by 12 inch rectangle.

Fold the parchment to create tight creases for the butter block.

Smush the softened butter into a flat layer within the parchment paper.

Use a sheet tray to press down on the butter to make it flat and uniform.

Chill the butter block in the fridge until firm, about 20 minutes.

After 90 minutes, check the dough which should have doubled in size.

Flip the dough onto a floured work surface and degas it aggressively.

Roll the dough into a rectangle about 18 by 8 inches.

Check the butter block for pliability and place it on the bottom two-thirds of the dough.

Fold the top third of the dough over the butter, then fold the bottom third over the top.

Pat the dough down to seal it, then turn it 90 degrees and roll it out to 18 inches long again.

Perform a book style fold by folding one side into the middle, then the other side over that.

Pound the dough gently to seal everything together and flatten it out.

Cover the pastry with a towel and refrigerate for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens