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plate stacked with freshly baked pain au chocolat pastries sits on a kitchen counter. The pastries have golden-brown, flaky crusts with visible layers and a spiral of dark chocolate at one end. In the background, there's a subdued kitchen setting with white subway tiles and another plate with rolled pastries, possibly croissants, near a black toaster oven.

Gourmet Pain au Chocolat

Indulge in the refined taste of our Gourmet Pain au Chocolat. This recipe features an enriched 'détrempe' with precise measurements in grams, ensuring the perfect blend of flakiness and richness in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting and Lamination 15 hours
Course Breakfast, Brunch, Dessert
Cuisine French
Servings 0
Calories 5097 kcal

Equipment

  • Stand mixer with dough hook
  • Rolling Pin
  • Pastry brush
  • Baking sheets
  • Parchment Paper
  • Wheel cutter
  • Ruler

Ingredients
 
 

For the Pâte Feuilletée (Détrempe):

  • 500 g all-purpose flour
  • 60 g granulated sugar
  • 10 g salt
  • 10 g instant yeast
  • 120 g unsalted butter room temperature
  • 180 g whole milk chilled
  • 120 g water chilled
  • 250 g unsalted butter cold and squared for lamination (Beurrage)

For the Chocolate Filling:

  • 24 chocolate batons or bars cut into baton-sized pieces

For the Egg Wash:

  • 1 large egg about 50g, beaten
  • 15 g water or Heavy Cream

Instructions
 

  • Détrempe Preparation: In a stand mixer, combine flour, sugar, salt, and yeast. Add the room temperature butter, and mix until crumbly. Gradually add chilled milk and water, mixing until a soft dough forms. Knead for 5 minutes until smooth. cover bowl in plastic and leave out on counter for 1 hour or until doubled in size. then place into the refrigerator for 7 - 12 hours.
    An array of baking ingredients neatly arranged on a countertop with a soft blue backdrop. The setup includes a large metal mixing bowl filled with flour, a measuring cup with milk, a small dish of cubed butter, and several smaller glass bowls containing granulated sugar, yeast, and salt. Ready for a baking recipe preparation.
  • A ball of smooth, pale dough sits at the bottom of a large stainless steel mixing bowl, placed on a marble surface with distinctive grey veins. The dough appears to be in the early stages of proofing, ready for the next step in the pastry-making process.
  • Beurrage: While the détrempe chills, prepare the lamination butter by placing it between two sheets of parchment paper and pounding it with a rolling pin into a 7x7 inch square. Keep chilled.
  • A rectangular piece of pale yellow dough lies on a white marble surface with gray veining, next to a wooden rolling pin with light blue handles, ready for the next stage of pastry preparation.
  • First Lamination (Tour Simple): Roll out the détrempe on a floured surface into a 10x10 inch square. Place the squared butter in the center, diagonally. Fold the corners of the détrempe over the butter, enclosing it completely. Roll out the dough into a 20x8 inch rectangle, then fold into thirds (tour simple). Chill for 1 hour.
    A square block of butter centered on a marble countertop is enveloped by a thick layer of pastry dough folded over on three sides, prepared for the lamination process in baking.
  • A neatly folded rectangle of pale dough rests on a marble countertop with striking grey veining, prepared for the next step in creating laminated pastry dough.
  • Second and Third Lamination (Tour Double): Repeat the rolling and folding process twice more, performing a 'tour double' each time, and chilling the dough for 1 hour after each lamination.
    An elongated, tapered piece of dough is displayed on a white marble countertop with distinctive gray veins, ready to be rolled or folded in the pastry-making process.
  • A neatly folded rectangle of dough is centered on a marble table, showcasing the smooth, creamy texture of the dough with visible layers from the folding, indicative of the lamination process for making pastries.
  • Shaping: Roll the dough into a 16x20 inch rectangle. Cut into 12 rectangles. Place two chocolate batons at one end of each rectangle, roll tightly to enclose the chocolate.
    A close-up of a rolled raw pastry dough with chocolate pieces visible in the center, placed on a marble countertop with a window in the background, suggesting a home baking setting and natural light.
  • Proofing: Place the shaped pastries on baking sheets, cover lightly with plastic wrap, and proof for 2 hours at room temperature.
    Neatly rolled dough proofing in an oven lightly covered with cellophane wrapping
  • Baking: Preheat the oven to 375°F (190°C). Brush the pastries with egg wash and bake for 20-25 minutes until golden brown.
  • Cooling: Let cool on the baking sheets before serving.

Notes

  • Using cold butter in the détrempe is crucial for achieving the desired flakiness in the layers.
  • Keep all ingredients cold and work quickly to prevent the butter from softening.
  • This enriched dough might take a bit longer to rise due to the richness of the ingredients.
  • These pastries are best enjoyed fresh but can be stored and reheated.
 

Nutrition

Serving: 12gCalories: 5097kcalCarbohydrates: 467gProtein: 72gFat: 330gSaturated Fat: 204gPolyunsaturated Fat: 15gMonounsaturated Fat: 86gTrans Fat: 12gCholesterol: 999mgSodium: 4076mgPotassium: 1202mgFiber: 18gSugar: 80gVitamin A: 10008IUVitamin C: 0.1mgCalcium: 444mgIron: 26mg
Keyword Boulangerie, Chocolate Croissant, Croissant, Pain au Chocolat, Pâte Feuilletée
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