Soft, tender yeast bread wrapped around melting sticks of dark chocolate: THAT'S pain au chocolat!

Pain au chocolat (French: [pɛ̃ o ʃɔkɔla] ⓘ; lit. 'bread with chocolate'), also known as chocolatine (French: [ʃɔkɔlatin] ⓘ) in the south-west part of France and in French speaking parts of Canada, couque au chocolat in Belgium, or chocolate croissant in the United States, is a type of Viennoiserie pastry consisting of a cuboid -shaped piece of y...

Jan 30, 2023 · Pain au chocolat is a French pastry consisting of flaky, buttery croissant dough, wrapped around two batons of dark chocolate and baked. Croissant dough is made with yeast and it’s laminated, or folded, several times to create alternating sheets of dough and cold butter.

Aug 2, 2023 · Pain Au Chocolat from Paige Grandjean is the best at-home chocolate-filled croissant recipe.

Oct 1, 2024 · This pain au chocolat recipe will guide you on how to make flaky, layered chocolate pastries at home. There are a few steps involved, so read through the recipe first for best results.

What’s better than a croissant? A croissant filled with rich, decedent chocolate! Flaky, buttery, and oozing chocolate, this Pain Au Chocolat recipe will be one you will want to make again and again.

Jan 26, 2022 · Learn how to make pain au chocolat from scratch with Edd Kimber’s step-by-step recipe. Start the recipe a day or two ahead, for perfect lamination results. Known as @theboywhobakes , Edd’s childhood passion for baking led him to enter – and win – the first series of The Great British Bake Off.

Learn the steps to create flaky and rich pain au chocolat, a classic French pastry that envelops dark, melting chocolate in buttery croissant dough. Use high-quality ingredients for delicious pain au chocolat. Follow proper measurements and temperature control for perfect dough. Roll dough tightly around chocolate and let it rise.

And if you want to make them at home, this step by step guide to making pain au chocolat is from the famous LeNôtre bakery in Paris, published in their gorgeous French pastries and desserts recipe book (details at the bottom of the post). 1 stick + 1 tbsp (4½ oz./130 g) butter. Dissolve the yeast in the lukewarm water in a small bowl.