How To Make Pain Au Chocolat | delicious. Magazine

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.

Ensure the butter is pliable, ideally between 12 to 16 degrees Celsius.

Test the butter's pliability by bending it; it should have nice flexibility.

For lamination, perform two folds: a buck fold to double the layers and a classic letter fold.

Cut the dough into rectangles using a downward cutting motion to avoid locking the layers.

Place a baton of chocolate at the end of a rectangle of dough and roll it up like a Swiss roll.

Add a second piece of chocolate before completing the roll.

When egg washing the pain au chocolat, only apply it to the top surface.

Cooking Techniques

Spice Level:

Allergens