Beginner Friendly Flaky Pain au Chocolat

By Brian Lagerstrom · 240 min

Ingredients

Instructions

1. Soften the high-fat butter in a warm place. Between two stacked half-sheet parchment sheets, mark an 8x12 in (20x30 cm) rectangle, fold the parchment along the lines, then spread the softened butter into a flat, even layer inside the folds, pressing it into the corners with a rolling pin and flattening it under a flat tray. Chill until firm.
2. Warm the milk to 180°F, then cool it to about 90°F (32°C). In a stand mixer bowl, combine the warm water, yeast, sugar, salt, flour and cooled milk. Mix on low with the dough hook for 2-3 minutes until it comes together.
3. On high speed, add the 40 g softened butter one piece at a time, then mix 5 more minutes until the dough is smooth, elastic and clears the sides of the bowl. Do a tug test to check it stretches without tearing.
4. Shape the dough into a tight ball, cover, and ferment at room temperature for 90 minutes or until doubled.
5. Remove the butter block from the fridge about 15 minutes before folding. Lightly flour the counter, press the dough to degas it, then roll it to about 18x8 in (45x20 cm).
6. Place the butter block on the lower two-thirds of the dough, after peeling off one parchment sheet and warming the parchment with your hands. Peel off the second parchment. Fold the top third down over the middle, then the bottom third up over both, and press to seal.
7. Turn the dough 90 degrees and roll it to 18 in (45 cm) again. Fold both sides into the middle, then fold them over each other like a book. Pound the top with the rolling pin to seal, then cover and chill for 30 minutes.
8. Pound the chilled dough out to start, then roll it into a rectangle. Chill 20-30 minutes, then roll it to about 12x15 in (30x38 cm). Trim the edges to a clean 10x12 in (25x30 cm) rectangle and cut it into 8 pieces about 3x5 in (8x13 cm). If butter smears, chill for 10 minutes.
9. Cut the chocolate into strips about 3 in (8 cm) long. Place two pieces at one end of each dough rectangle and roll tightly into a log. (To freeze, freeze now, then thaw at room temperature until at least doubled before baking.)
10. Place the logs on a parchment-lined sheet, spaced apart, cover, and proof in the fridge for about 90 minutes until doubled.
11. Preheat the oven to 425°F (220°C). Whisk the egg with a splash of milk. Brush the pastries twice with the egg wash.
12. Bake for 16-18 minutes, until golden brown and puffed.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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