Pain au Chocolat (Chocolate-filled Croissant) Recipe
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Pain au Chocolat (Chocolate-filled Croissant)

By: KJKENDA  
"This light, flaky French-style croissant roll is filled with delicious chocolate. The entire family will love it! Using the bread machine saves a lot of energy."

Rating: This weblink has been rated 6 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 470 people have saved this

Prep Time:
45 Min
Cook Time:
15 Min
Ready In:
4 Hrs

Servings  (Help)

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Original Recipe Yield 9 pastries
 

Ingredients

  • 1/4 cup warm water
  • 2 1/4 cups bread flour
  • 2 tablespoons instant nonfat dry milk
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter, softened
  • 1 1/2 teaspoons instant yeast
  • 1/2 cup butter, softened
  • 1 egg yolk
  • 1 tablespoon milk
  • 8 (7 ounce) bars chocolate candy bar, broken into pieces
  • 8 ounces semisweet chocolate chunks

Directions

  1. Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
  2. Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use.
  3. Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8x12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
  4. Roll the dough out to a 6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
  5. Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
  6. Repeat step 5, chilling for 30 minutes.
  7. In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
  8. Roll the dough out into a 12x21 inch rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
  9. Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
  10. Preheat oven to 400 degrees F (200 degrees C).
  11. Brush the top of the pastries with the remaining egg yolk mixture.
  12. Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. Serve warm or at room temperature.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1327 | Total Fat: 78.1g | Cholesterol: 103mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2007 by LPHILLIPS9 
These turned out to be my Saturday baking project... I didn't feel like dusting off my bread... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2008 by candi 
This was a fun recipe to make. I don't have a bread machine so it was necessary for me to add... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2009 by yuki chou 
I want to give this recipe 4 1/2 stars, not the best, but very very worth making. I don't have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2009 by A. Stratton 
I've tried to make Pain au Chocolat before with other recipes, but they were too buttery and... MORE

 
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