Chocolate/ Sweet Snacks/ Breakfast

Brioche Pain au Chocolat (Chocolate-filled Brioche Croissant)

Hello my friends,

Today’s recipe is between 2 main French bakery recipes : the brioche and the pain au chocolat (chocolate-filled croissant). And honestly, it’s soooo yummy!

Note that you you will need some time to make my brioche pain au chocolat (chocolate-filled brioche croissant), but it’s definitely worth all the sweat!! 😉

Let’s see the recipe, Chef!

Pain au Chocolat (Chocolate-filled Croissant)

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petit déjeuner française
Serves: 16 pces Difficulty: Moyenne Price: €
Prep Time: 35 min + 4h20 Cooking Time: 20 min

Ingredients

  • 10 g dehydrated yeast (or 20 g fresh)
  • 150 g lukewarm milk
  • 510 g flour
  • 40 g sugar
  • 5 g salt
  • 3 eggs
  • 50 g butter at room temperature
  • 300 g cold butter
  • 16 (or 32) chocolate baking sticks
  • 1 egg
  • 2 tbsp brown sugar

Instructions

1

Combine yeast and milk until homogeneous.

2

Pour the flour, sugar and salt in your food processor bowl.

3

Start kneading while pouring the milk/yeast little by little.

4

Beat the 3 eggs and add them to the dough, keep on kneading at low speed.

5

Add the 50 g soft butter and knead some more for 3-4 minutes.

6

Switch to medium speed and knead for 7 to 8 minutes.

7

Cover the dough with a cling film and let rise for 30 minutes.

8

Reshape the dough in a ball, place it on a parchment paper. Cover with the cling film and place in your freezer for 30 minutes.

9

Spread the 300 g butter between 2 parchment papers, make a 20x25 cm rectangle. Set aside.

10

Spread the dough and shape it as a 45x25 cm rectangle. Cover with cling film and set aside in your freezer for 30 minutes.

11

Place the butter rectangle in the center of the dough, fold both sides on top without overlap.

12

Spread a 70 cm strand with your rolling pin, fold with 3 layers (right part on the center then left part on top) and turn the dough by 90 degrees (1/4 turn).

13

Spread again 70 cm, fold again the same way.

14

Cover with cling film, set aside in the freezer for 20 minutes.

15

Make a turn by 90 degrees. Spread one last time 70 cm, fold in 3 and set aside in your fridge for 1 hour.

Shaping

16

Spread the dough as a 35x65 cm rectangle.

17

Cut the boarders (top, bottom and sides).

18

Cut the dough in 4 lengthwise with a sharp blade in order to get 4 7,5x60 cm rectangles.

19

Cut each rectangle in 4 in order to get 16 7,5x15 cm rectangles.

20

Place a chocolate baking sticks and roll the dough. If you want to put 2 sticks per pain au chocolat, add the second one after on roll.

21

Start over with the remaining doughs and cover with cling film.

22

Let rise for 2h to 2h30.

23

Preheat your oven at 170 C / 340 F degrees.

24

Brush the pains au chocolat with the beaten egg and spread brown sugar.

25

Cook for 20 minutes.

26

Leave to cool down on a cooling rack.

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4 Comments

  • Reply
    LadyMilonguera
    Friday April 29th, 2022 at 06:16 PM

    Très tentants ces pains au chocolat.

    • Reply
      Emma
      Sunday May 1st, 2022 at 02:24 PM

      merci tout plein !

  • Reply
    Suzie
    Friday April 29th, 2022 at 08:47 PM

    Merci

    • Reply
      Emma
      Sunday May 1st, 2022 at 02:24 PM

      avec plaisir !

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