Pain au Chocolat (Chocolate-filled Croissant)

    Pain au Chocolat (Chocolate-filled Croissant)


    15 people made this

    About this recipe: This light, flaky French-style croissant roll is filled with delicious chocolate. The entire family will love it! Using the bread machine saves a lot of energy.

    Serves: 9 

    • 1/4 cup (60ml) warm water
    • 2 1/4 cups (280g) bread flour
    • 2 tablespoons instant nonfat dry milk
    • 1 tablespoon caster sugar
    • 1/2 teaspoon salt
    • 2 tablespoons butter, softened
    • 1 1/2 teaspoons instant yeast
    • 1/2 cup (110g) butter, softened
    • 1 egg yolk
    • 1 tablespoon milk
    • 8 (200g) bars chocolate candy bar, broken into pieces
    • 230g semisweet chocolate chunks

    Prep:20min  ›  Cook:1hr10min  ›  Extra time:1hr40min proofing  ›  Ready in:3hr10min 

    1. Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
    2. Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 8x13cm rectangle on the waxed paper; wrap and chill until ready to use.
    3. Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 20x30cm rectangle. Place the butter on half of the dough, leaving a 1.5cm border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
    4. Roll the dough out to a 16x36cm rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
    5. Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 16x36cm rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
    6. Repeat step 5, chilling for 30 minutes.
    7. In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking trays.
    8. Roll the dough out into a 31x55cm rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
    9. Place the pastries onto the prepared baking trays; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
    10. Preheat oven to 200 degrees C (400 degrees F).
    11. Brush the top of the pastries with the remaining egg yolk mixture.
    12. Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking tray, then transfer pastries to wire racks. Serve warm or at room temperature.

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