Cédric Grolet shares his pain au chocolat recipe from his boulangerie in Opéra | Vogue Paris

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.

Prepare the puff pastry by layering dough and butter on top of each other.

Stretch out the layered dough and twist it to make the butter thinner.

Roll out the dough to create thick layers for flakiness.

Chop the chocolate into sticks for rolling into the dough.

Roll the dough around the chocolate sticks, ensuring the shape is maintained during rising.

Place the rolled pain au chocolat in a rising machine that provides humidity and heat.

Allow the pain au chocolat to rise without splitting open.

Glaze the risen pain au chocolat with a mixture of egg yolk, cream, and honey.

Bake the glazed pain au chocolat at 180°C for about 15 minutes.

Slice the baked pain au chocolat to reveal the airy layers and melted chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens