Imagine biting into a warm, flaky pastry with a rich, molten chocolate center that transports you straight to a charming Parisian café. These heavenly Petit Pain au Chocolat are not just a recipe—they're a culinary experience that will transform your ordinary breakfast or afternoon treat into an extraordinary moment of pure bliss. With just a few simple ingredients and some love, you can create these irresistible French chocolate rolls that look like they've been crafted by a professional pastry chef.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: French
Serves: 6-8 pastries
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon active dry yeast
- 1/2 cup whole milk
- 2 ounces high-quality dark chocolate, chopped
Instructions
- Begin by preparing the dough. In a small bowl, combine the warm whole milk (about 110°F or 43°C) and the active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine the all-purpose flour and granulated sugar. Mix well to ensure the sugar is evenly distributed throughout the flour.
- Once the yeast mixture is frothy, add it to the flour and sugar mixture. Also, add the softened unsalted butter. Using a wooden spoon or your hands, mix the ingredients together until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Allow it to rise in a warm place for about 20 minutes, or until it has doubled in size.
- While the dough is rising, prepare the chocolate. Chop the high-quality dark chocolate into small pieces and set aside.
- Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it out into a rectangle, about 1/4 inch thick.
- Cut the rolled-out dough into rectangles, approximately 4 inches by 6 inches. Place a small amount (about 1 tablespoon) of the chopped chocolate near one end of each rectangle.
- Fold the dough over the chocolate to create a pocket, ensuring that the chocolate is completely enclosed. Pinch the edges to seal the pastries securely.
- Place the shaped pastries on a parchment-lined baking sheet, leaving space between each one. Cover them with a kitchen towel and let them rise for another 10-15 minutes.
- Preheat your oven to 375°F (190°C). Once the pastries have risen, place them in the preheated oven and bake for about 15-20 minutes, or until they are golden brown.
- Once baked, remove the pastries from the oven and allow them to cool slightly on a wire rack. Serve warm or at room temperature, and enjoy your delicious Petit Pain au Chocolat!
Tips
- Temperature is Key: Ensure your milk is precisely warm (110°F) when activating the yeast to guarantee perfect dough rising.
- Quality Matters: Use high-quality dark chocolate for an authentic, rich flavor that truly elevates the pastry.
- Patience in Proofing: Allow sufficient rising time for your dough—this creates those signature light, airy layers.
- Seal Carefully: When folding the pastry, pinch edges firmly to prevent chocolate from leaking during baking.
- Watch Closely While Baking: Ovens vary, so start checking your pastries around the 15-minute mark to prevent over-browning. Pro tip: For an extra luxurious touch, brush the tops with an egg wash before baking to achieve a beautiful golden sheen!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 20mg
