- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 390 kcal
Quick summary
“The pain au chocolat is a French pastry classic made with layers of buttery puff pastry wrapping semisweet chocolate bars baked until golden. It is worth preparing for the crunchy texture and creamy filling that recreates the experience of a boulangerie at home.”
What you need to know
- Work the puff pastry well chilled to prevent the butter in the layers from melting before going into the oven.
- Roll the rectangle of dough over the chocolate bar, sealing the ends gently without squeezing the pastry.
- Brush only the surface with the beaten egg yolk, avoiding the cut sides so as not to block the rising of the leaves.
Ingredients
Main
- 500g of puff pastry
- 200g of semi-sweet chocolate bars
- 1 egg yolk for brushing
- 30g of confectioners' sugar (optional for dusting)
Instructions
Principal
- Preheat the oven to 200°C.
- On a floured surface, roll out the puff pastry into a rectangle approximately 1 cm thick.
- Using a cutter, cut rectangles of 10x15 cm.
- Place a piece of chocolate on one end of each rectangle.
- Fold the dough over the chocolate, forming a roll. Press the edges to seal.
- Place the pieces on the baking sheet, spacing them well.
- With a brush, brush the egg yolk over the dough to give it a golden shine.
- Bake for about 25 minutes, until golden and flaky.
- Remove from the oven and let cool slightly before serving.
- If desired, sprinkle with powdered sugar before serving.
Chef's tips
- Use bittersweet chocolate bars with at least 50% cocoa to withstand the oven heat without burning.
- Let the rolls rest in the refrigerator for 15 minutes before baking to firm up the butter in the dough.
- Bake in a well-preheated oven at 200 ºC on a baking sheet lined with parchment paper to ensure a dry base.
Variations
- Pain au chocolat with almonds: top with almond cream (frangipane) and toasted almond slices.
- Double filling: position two parallel chocolate sticks when rolling the dough to get abundant filling.
- Hazelnut touch: add a teaspoon of hazelnut cocoa spread along with the chocolate bar when rolling.
Substitutions
- Semi-sweet chocolate: can be replaced by milk chocolate, white chocolate or guava paste sticks.
- Powdered sugar: use confectioners' sugar or sprinkle a fine mixture of sugar with cinnamon powder.
- Ready-made puff pastry: can be made with homemade puff pastry or fermented croissant semi-puff pastry.
How to store
Store the baked puff pastries in a closed container at room temperature for up to 2 days. To recover the original crispiness, reheat in a medium oven or toaster for 3 minutes before consuming.
Can it be frozen?
You can freeze the already shaped raw breads on a baking sheet for up to 90 days. Bake directly from the freezer in a preheated oven at 190 ºC, adding about 5 to 7 minutes to the usual time.
What to serve with
Accompany with steaming cafe au lait, pure espresso, cappuccino with cinnamon, or thick hot chocolate. A glass of freshly squeezed natural orange juice balances the sweetness.
Frequently asked questions
How to prevent the base of the puff pastry from burning before browning on top?
Bake on the middle rack of the oven and line the baking sheet with double parchment paper or use a thick aluminum baking sheet.
What is the best type of chocolate for filling?
Baking-specific chocolate sticks retain their shape without running, but chopped regular bars work well.
Can I consume the pain au chocolat cold?
Yes, but tasting it slightly warm allows the internal chocolate to melt in the mouth and the buttery leaves to become crispier.
Why shouldn't the yolk run down the sides of the puff pastry?
If the yolk runs and glues the cut layers of the puff pastry, the sheets do not expand and the pastry loses its lightness.
