French Pain au Chocolat (Chocolate-Filled Croissant Pastry) with Soft Chocolate Filling

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• 500 grams high-protein wheat flour (bread flour)
• 55 grams granulated sugar
• 10 grams salt
• 11 grams instant yeast
• 150 ml cold milk
• 120 ml cold water
• 40 grams unsalted butter (for the dough)
• 300 grams high-quality cold unsalted butter (for lamination)
• 16 batons chocolate batons made for pain au chocolat (halal)
• 1 egg (for egg wash)
• 1 tbsp a splash of milk (for egg wash)

👩‍🍳 Instructions

1. 1 Mix the flour, sugar, salt, and instant yeast together in a large bowl until well combined. Make sure the salt doesn't come into direct contact with the yeast.
2. 2 Gradually pour in the milk and cold water while kneading until the dough starts to come together, then add the 40 grams of butter and knead until the dough is smooth and elastic, about 8-10 minutes.
3. 3 Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rest in the fridge for at least 1 hour so the gluten relaxes and the dough is easier to roll out.
4. 4 While waiting, sandwich the 300 grams of lamination butter between two sheets of plastic or parchment paper and roll it out into a flat square about 20x20 cm (8x8 inches), then store it in the fridge.
5. 5 Roll the dough out into a square larger than the butter block (about 28x28 cm / 11x11 inches), place the butter block in the center at a diagonal angle, then fold all four sides of the dough over the butter to enclose it, like wrapping a gift.
6. 6 Gently roll out the dough with the butter enclosed into a rectangle, do a letter fold (fold into thirds), wrap in plastic, and let it rest in the fridge for 30 minutes.
7. 7 Repeat the rolling and letter-fold process one more time (for a total of 2 single folds), resting the dough in the fridge for at least 30 minutes after each fold so the butter doesn't melt and the layers stay neat.
8. 8 Once lamination is complete, roll the dough out to about 4 mm thick, then cut it into rectangles roughly 8x18 cm (3x7 inches) for each pain au chocolat.
9. 9 Place one chocolate baton at the edge of the dough, roll it slightly, add a second chocolate baton, then roll the dough all the way up into a neat cylinder with the seam on the bottom.
10. 10 Arrange the pastries seam-side down on a baking sheet lined with parchment paper, cover with a damp cloth or plastic wrap, and proof in a cool room-temperature spot for 1.5-2 hours until doubled in size.
11. 11 Preheat the oven to 200°C (400°F). Brush the surface of each pain au chocolat with the egg and milk mixture using a thin pastry brush.
12. 12 Bake for 16-20 minutes until the surface is golden brown and the layers are clearly visible. Let cool briefly on a wire rack before serving.

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📊 Nutrition Facts / serving

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