Pain au Chocolat (Chocolatine)

Name: Pain au Chocolat (Chocolatine)
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Cuisine: France
Ingredients: 320 g of puff pastry; 200 g of dark chocolate; 1 eggs

4,98 reviews

This flaky pastry encases a bar of melting dark chocolate. 🍫 It's best served warm for breakfast and can be frozen unbaked.

Total time: 48 min
Prep: 30 min
Cook: 18 min
Rest: 2 h
Difficulty: Easy
Per person: €0.75

By the CookinBreak team

Ingredients 3

pains au chocolat

Estimated cost €6.00

11 ½ oz puff pastry
1 ¼ cups dark chocolate
1 eggs

Equipment

Rolling pin
Pastry brush
Parchment paper

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 400 °F.

On a lightly floured work surface, roll out the puff pastry into a large rectangle about 3 mm (1/8 inch) thick.
Cut rectangles of dough about 10 cm wide by 15 cm long.
Place a chocolate stick on one of the shorter sides of the dough rectangle and roll the dough around the chocolate to enclose it completely. Repeat for each rectangle of dough and each chocolate stick.
Arrange the pains au chocolat on a baking sheet lined with parchment paper.
Beat the egg in a small bowl and gently brush the surface of the pains au chocolat with the beaten egg using a pastry brush.
Place the pains au chocolat in the preheated oven and bake for about , until golden and crisp.
Once baked, take the pains au chocolat out of the oven and let them cool slightly before enjoying.

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Nutrition facts

per serving · estimate

220kcal

Protein4 g7%
Carbs20 g36%
Fat14 g57%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a delicious twist, add a touch of crushed hazelnuts inside your pains au chocolat before rolling them up. 🌰 Not only will this add an extra crunchy texture, it also brings a delightfully fragrant nutty note that pairs wonderfully with the chocolate. A simple way to take your pains au chocolat to an even more indulgent level! 🍫🥐

Freezing : Can you freeze this recipe?

Yes

Works very well, unbaked or baked. Unbaked: up to 2 months in an airtight bag. Baked: up to 1 month.

Storage : How long does it keep?

Not optimal. Baked pains au chocolat soften quickly. Better to bake them to order.

Making ahead : Can you make it the day before?

Yes

Shaped, unbaked pains au chocolat keep for 1 night covered in the fridge. Bake in the morning for freshness.

Reheating : How do you reheat it?

Oven at 160°C (320°F) for 5-7 minutes to regain the crispness. Air fryer 3-4 minutes at 150°C (300°F). Microwave not recommended (softens the pastry).

Variations

Use milk chocolate or white chocolate instead of dark chocolate for a milder version.
Add a few crushed hazelnuts along with the chocolate stick for a crunchy note.
Sprinkle with pearl sugar after the egg wash for a crisp, shiny effect.

Mistakes to avoid

Rolling the puff pastry out too thin: it puffs poorly and loses its layers. Aim for about 3 mm (1/8 inch) thick.
Forgetting the egg wash: the pastries stay pale. Brush the surface, without letting egg drip down the edges, which would keep the layers from rising.
Baking in an oven that isn't hot enough: the dough dries out instead of rising. Preheat well to 200 °C (400 °F).

Frequently asked questions

Which puff pastry should I choose for pains au chocolat?

An all-butter puff pastry rolled out to about 3 mm (1/8 inch) gives the best results: it puffs well and stays crisp. Keep it very cold so it is easier to cut and roll.

Which chocolate should I use for pains au chocolat?

Dark chocolate sticks, as in this recipe, because they hold up well in baking and melt without running. Otherwise, cut dark baking chocolate into even sticks as wide as the dough.

How do I get nicely golden pains au chocolat?

Brush the surface with beaten egg just before baking and bake at 200 °C (400 °F) for 15 to 20 minutes. The pains au chocolat are ready when they are deep golden and crisp.

Can you make pains au chocolat without laminating the dough?

Yes, with store-bought puff pastry you get layers without the long lamination of homemade croissant dough. The result is crisper than soft, but very quick to make.