Description
Flaky, buttery pastries filled with ribbons of melted chocolate and cocoa-infused dough, these Double Chocolate Pain au Chocolat are perfect for breakfast or dessert.
Ingredients
Scale
- 3 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons instant yeast
- 1 cup whole milk (warm)
- 1 cup unsalted butter (cold, sliced)
- 1 egg (beaten)
- 6 ounces semi-sweet chocolate bars (cut into sticks)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix flour, cocoa powder, sugar, salt, and yeast. Add warm milk and knead for 8–10 minutes until smooth.
- Flatten dough slightly, cover, and chill for 30 minutes. Shape cold butter into a thin rectangle between parchment paper and refrigerate.
- Roll out dough, place butter in the center, fold dough over, roll and fold again. Chill for 30 minutes and repeat two more times.
- Roll out dough into a large rectangle and cut into smaller rectangles. Place chocolate sticks on one edge and roll tightly. Place seam side down on baking sheet.
- Brush tops with beaten egg and let rise for 30 minutes.
- Bake for 15–18 minutes until puffed and browned. Cool slightly before serving warm.
Notes
- Chill dough between folds to ensure flakiness.
- Use high-quality chocolate for best flavor.
- Reheat leftovers in the oven to retain crispiness.
Nutrition
- Serving Size: 1 pastry
- Calories: 310
- Sugar: 10g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: pain au chocolat, double chocolate pastry, French breakfast pastry, homemade chocolate croissant