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Bake your own flaky homemade Pain au Chocolat with buttery layers and dark chocolate inside. Easy step-by-step guide for French-style pastries you can make at home.
Flaky Homemade Pain au Chocolat brings buttery pastry and melty chocolate straight from your oven. These golden treats are easier than you think.
Making Pain au Chocolat at home feels like a magic trick. You start with flour, butter, and chocolate, and suddenly you’ve got flaky layers that rival your favorite café. Sure, the folding takes a little patience, but trust me, it’s worth every buttery bite.
Why You’ll Love Flaky Homemade Pain au Chocolat
- Fresh from your oven — nothing beats warm, melty chocolate.
- Flaky layers — those folds and chills give bakery-style pastry.
- Simple ingredients — flour, butter, yeast, and chocolate. That’s it.
- Make-ahead friendly — chill overnight and bake fresh in the morning.
- Better than store-bought — you control the chocolate and the quality.
Flaky Homemade Pain au Chocolat is the pastry that makes mornings feel special. Golden layers hide dark chocolate inside.
Print
Homemade Pain au Chocolat Croissants Made Easy
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Moderate
- Cuisine: French
Description
Layers of dough, butter, and dark chocolate make this Flaky Homemade Pain au Chocolat unforgettable. Bake like a French bakery without leaving your kitchen
Ingredients
- 500 g strong white bread flour
- 1 tsp salt
- 75 g caster sugar
- 10 g instant yeast
- 270 ml cold water
- 350 g unsalted butter, slightly softened
- 250 g dark chocolate (70% cocoa works best)
- 1 egg + 1 tbsp milk (for glazing)
Instructions
- Mix the flour, salt, sugar, yeast, and water into a dough.
- Knead for about 10 minutes by hand (or 5 minutes with a dough hook). Don’t stress if it looks a bit rough; it’ll smooth out.
- Take the butter out of the fridge. Give it a little bash with a rolling pin and shape it into a neat rectangle.
- Roll your dough into a rectangle about 3x the size of the butter.
- Place the butter on two-thirds of the dough, then fold the bare third over the butter, and fold the other buttered side on top, like folding a letter.
- Roll gently with a rolling pin to seal. Wrap, chill for 15 minutes.
- Roll out again (short ends toward you), fold the same way, chill again for 15 minutes. Do this fold-and-chill routine 4 times total.
- Wrap the dough and chill for at least 2 hours or overnight (overnight gives you extra flaky layers).
- Roll out the dough to about the thickness of a pound coin. Cut into 12 x 12 cm squares.
- Slice your chocolate into 12 bars (shards are fine). Place one bar near the edge of each square and roll it up snug like a little log.
- Place on a lined baking sheet, seam side down. Cover and proof for 1 hour.
- Preheat oven to 220°C (200°C fan).
- Brush with egg wash and bake 15–20 minutes until puffed, golden, and irresistible.
- Serve warm, ideally with coffee, pretending you’re sitting in Paris
Notes
Prepared, tried, and tested by Joy
Flaky Homemade Pain au Chocolat is buttery, chocolatey, and fresh from your oven. Paris never felt closer
Flaky Homemade Pain au Chocolat is buttery, chocolate-filled, and baked golden until crisp. It’s a French classic that delivers bakery flavor in your own kitchen, making mornings feel instantly special.
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