Flaky Pain au Chocolat

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the lamination butter by softening 225g of high-fat butter (82% butterfat or higher) in a warm place until pliable but not melted.
   ≈0:20
2. 2
   Combine 165g warm water, 165g scalded milk cooled to 32°C, 8g instant yeast, 50g sugar, 10g salt, and 515g all-purpose flour in a stand mixer bowl.
   ≈0:33
3. 3
   Attach the dough hook and mix on low speed for 2–3 minutes until the dough comes together into a shaggy mass.
   ≈0:48
4. 4
   Increase mixer speed to high and add 40g softened unsalted butter in small pieces, mixing until combined. Continue mixing on high for 5 more minutes until dough is smooth and pulls away from the bowl.
   ≈1:03
5. 5
   Stop the mixer and test the dough by pulling—it should not tear or shear, indicating sufficient gluten development.
   ≈1:25
6. 6
   Transfer dough to a bowl, shape it into a tight ball for strength and uniformity, cover, and let ferment for 90 minutes.
   ≈1:32
7. 7
   Prepare the butter block by sketching an 8×12 inch rectangle on two half-sheet parchment papers using a ruler. Fold both papers along the lines to create interlocking crease boxes.
   ≈1:45
8. 8
   Place the softened butter in the center of one folded parchment, top with the other, and fold both papers together with tight creases to encase the butter.
   ≈2:29
9. 9
   Flip the parchment package and pound the butter gently, then use the rolling pin's side to push butter into the corners. Top with a sheet tray and press down firmly to flatten evenly.
   ≈3:03
10. 10
    Slide the flattened butter block onto a sheet tray to stay flat and refrigerate until firm. Remove 20 minutes before laminating so it reaches the ideal malleable state.
    ≈3:36
11. 11
    After 90 minutes of fermentation, the dough should double in size. Turn it onto a well-floured work surface, dust the top, and flip so the bowl-side is well-floured.
    ≈4:02
12. 12
    Degas the dough aggressively to prevent excessive bubbles that could cause collapse during lamination and proofing.
    ≈4:16
13. 13
    Roll the dough with a rolling pin into an 18×8 inch rectangle, matching the length of the cutting board.
    ≈4:29
14. 14
    Check the butter block—it should bend without smearing or cracking. Flip the parchment-wrapped butter onto the bottom two-thirds of the dough and gently warm the back to ease paper removal.
    ≈4:42
15. 15
    Perform a three-fold: fold the top third over the middle, then fold the bottom third over the top. Pat down, rotate the package 90 degrees, and roll to 18 inches long again.
    ≈5:01
16. 16
    Return the board to normal orientation and perform a book fold: fold one long side to the center, fold the other side to the center, then fold both sides together like closing a book. This creates eight layers with minimal rolling.
    ≈5:25
17. 17
    Use the rolling pin to gently but firmly pound the dough to seal and flatten. Place the pastry on a sheet tray, cover with a towel, and refrigerate for 30 minutes to chill the butter and relax the gluten.
    ≈5:49
18. 18
    After 30 minutes, the butter should be malleable again. Move the dough to the board, dust with flour, and gently pound with the blunt edge of the rolling pin. Roll for another minute or two until doubled in width and halved in thickness.
    ≈7:04
19. 19
    Slide the dough back onto the sheet tray and refrigerate for another 20–30 minutes before the final roll-out.
    ≈7:30
20. 20
    After 30 minutes, roll the dough one final time to approximately 1/4 inch thick, 10 inches tall, and 15 inches wide. Clean up all four sides with a bench scraper to create a neat rectangle, discarding the edges where butter is unevenly layered.
    ≈7:36
21. 21
    Cut the dough into eight equal strips, each 3 inches wide and about 5 inches tall. If butter is smearing on edges, return to fridge for about 10 minutes to firm up.
    ≈8:29
22. 22
    Prep the chocolate by cutting one 4-ounce bar of 70% cacao baking chocolate into strips using a serrated knife, which prevents cracking. Stack two strips on top of each other for each pastry—one bar yields exactly 16 pieces for eight pastries.
    ≈8:41
23. 23
    Stack the chocolate strips on one end of a dough strip and roll the laminated dough into a fat cylinder, tucking the edge underneath so the pastry sits on its seam to rise evenly.
    ≈9:14
24. 24
    Set four pastries on a parchment-lined sheet tray and cover with another tray to proof for 90 minutes. Wrap and freeze the other four—next time you want fresh pain au chocolat, simply thaw and proof them.
    ≈9:35
25. 25
    After 90 minutes, the pastries should more than double in size; when poked, the indent should slowly spring back.
    ≈9:55
26. 26
    Make egg wash by combining one egg with a splash of milk; the milk and sugar help develop deep brown color during baking. Brush the pastries with two layers of egg wash.
    ≈9:55
27. 27
    Bake in a 425°F oven for 16–18 minutes until deeply golden brown and well-risen.
    ≈10:09
28. 28
    Remove from oven. The finished pain au chocolat should display 12–16 crispy, tender, flaky, slightly chewy layers with rich butter, sweetness, and chocolate flavor.
    ≈10:23