Pain au Chocolat

Prep time: 5hrs | Makes: 12

Ingredients: ‍ ‍

• 500g strong white bread flour

• 7g fast-action dried yeast

• 10g sea salt

• 50g caster sugar

• 300g whole milk, cold

• 50g unsalted butter, softened (for the dough)

• 250g unsalted butter, cold (for layering)

• 200g dark chocolate batons (or good quality dark chocolate cut into sticks)

• 1 egg (approx. 55g), beaten

Method:

1. In a large bowl, combine the flour, yeast, salt and sugar, keeping the salt and yeast separate initially.

2. Add the cold milk and softened butter. Mix to form a dough, then knead for 8–10 minutes until smooth and elastic.

3. Shape into a rectangle, wrap and chill in the fridge for at least 1 hour.

4. Place the cold butter between two sheets of baking parchment and roll into a rectangle approximately 20cm x 30cm. Chill until firm but pliable.

5. Roll the chilled dough into a rectangle large enough to enclose the butter. Place the butter in the centre and fold the dough over it like an envelope, sealing the edges.

6. Roll the dough out into a long rectangle, then fold into thirds (like a letter). Wrap and chill for 30 minutes.

7. Repeat the rolling and folding process twice more, chilling between each turn. This creates the classic flaky layers.

8. After the final chill, roll the dough to approximately 3–4mm thickness.

9. Cut into rectangles (approx. 8cm x 12cm).

10. Place a chocolate baton near one short edge, roll once, add a second baton, then continue rolling to seal. Place seam-side down on a lined baking tray.

11. Cover loosely and leave to prove for 1–1.5 hours until puffed and slightly wobbly.

12. Preheat your oven to 200°C (fan 180°C).

13. Brush each pastry gently with beaten egg.

14. Bake for 15–18 minutes until deeply golden, crisp and beautifully layered.

15. Allow to cool slightly before serving — the chocolate inside should be melted and glossy.

16. Taste and adjust next time if needed — darker chocolate for intensity or slightly thinner layers for extra flake.

Storage:

Best enjoyed fresh on the day of baking. Store in an airtight container at room temperature for up to 1 day. Reheat in the oven to refresh. Suitable for freezing (before baking) for up to 1 month.