Pain au Chocolat
A classic French pastry made of buttery, flaky leavened puff pastry, filled with bars of rich melted dark chocolate.
200 min
Francesa
4 servings
The story behind
Pain au Chocolat is the epitome of the French breakfast experience. Its complexity lies in the perfect lamination of the dough, creating thin, airy layers that contrast with the intensity of semi-sweet chocolate. Presented on an antique silver tray, this image highlights the golden sheen of the crust, offering a gourmet bakery aesthetic.
Instructions
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1Prepare the base dough and chill it before starting the lamination process with the butter.
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2Perform the necessary folds (single and double turns), chilling the dough between steps to maintain the pastry layers.
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3Roll out the dough and cut into uniform rectangles.
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4Place two chocolate sticks at one end and roll tightly.
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5Proof until doubled in size, brush with egg wash, and bake at 190°C (375°F) until golden brown and crispy.
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