Classic Pain au Chocolat

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AI generated by Raymond Chiu Breakfast, French cuisine
Servings Difficulty Prep time Cook time Total time
12 Advanced 150 min 15 min 165 min

Embrace the elegance of French pâtisserie with this authentic Pain au Chocolat recipe.

Did you know?

The Pain au Chocolat vs. Chocolatine debate is a spirited one in France, with regional pride influencing what these sumptuous pastries are called!

Imagine a golden morning in a quaint Parisian café, the aroma of freshly baked pastries fills the air with a promise of indulgence. The iconic Pain au Chocolat, a beloved staple of French pâtisserie, gently whispers of a time when bakers in 19th-century France artfully married flaky pastry with rich chocolate to delight the bourgeoisie. With each bite, you'll relish layers of buttery, crisp pastry giving way to the soft, melting heart of dark chocolate—a taste of luxurious simplicity.

Our recipe honors this esteemed tradition, carefully guiding you to create these exquisite pastries at home. Invite the elegance of a French morning into your kitchen with every fold and chocolate embrace, crafting an experience that's both nostalgic and freshly yours.


The beauty of Pain au Chocolat lies in its simplicity and the quality of ingredients. Pure, unsalted butter delivers the essential flakiness, while high-quality dark chocolate becomes the luscious, molten center.

The key ingredients in this Pain au Chocolat recipe are high-quality unsalted butter and dark chocolate, which together create a timeless duo of flavor and texture.

  • 500g all-purpose flour, plus extra for dusting
  • 250ml whole milk, lukewarm
  • 50g granulated sugar
  • 10g instant yeast
  • 10g salt
  • 250g high-quality unsalted butter, cold
  • 200g dark chocolate bars, broken into batons
  • 1 egg, for egg wash


Creating Pain au Chocolat is a delightful dance between patience and precision. Embrace the art of laminating dough with butter and marvel as your pastries rise to flaky perfection in the oven.

  1. Combine flour, sugar, yeast, and salt in a large bowl. Gradually add the milk until a rough dough forms.
  2. Knead the dough on a floured surface for about 10 minutes.
  3. Shape the dough into a square, wrap in cling film, and chill for 1 hour.
  4. Place the cold butter between two sheets of parchment paper and beat it into a 20cm square.
  5. Roll out the dough on a floured surface into a 40cm square, then place the butter square on top, covering half the dough. Fold the dough over the butter, sealing the edges.
  6. Roll out the dough to a 60cm rectangle, fold into thirds, wrap, and chill for 20 minutes. Repeat this step two more times.
  7. On the final roll, make a 20cm by 60cm rectangle. Cut into 12 squares.
  8. Place a chocolate baton on each square, roll to enclose, and place seam-side down on a baking sheet. Leave to proof for 2 hours.
  9. Preheat the oven to 200°C. Brush each pastry with the beaten egg.
  10. Bake for 15 minutes or until golden brown. Let them cool slightly on a wire rack.

Add some extra love

For an extra glossy finish, apply a second egg wash right before the pastries go into the oven.

Recipe Remix:
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