Tear-and-Share Pain au Chocolat Loaf Recipe

Introduction

Pain au Chocolat Tear-and-Share Loaf is a delightful twist on the classic French pastry. This easy-to-make treat features layers of buttery dough filled with rich chocolate, perfect for sharing with family and friends.

Ingredients

• Dough (prepared or homemade)
• Chocolate (dark or milk, chopped or in sticks)
• Butter (for brushing)

Instructions

1. Step 1: Roll out the dough into a rectangle and place pieces of chocolate evenly spaced along the dough.
2. Step 2: Fold or roll the dough around the chocolate pieces to encase them completely.
3. Step 3: Arrange the filled dough pieces tightly in a loaf pan, allowing them to touch so they bake into a tear-and-share loaf.
4. Step 4: Brush the top with melted butter to encourage browning and bake in a preheated oven at 350°F (175°C) until the loaf is golden and puffed, about 25-30 minutes.
5. Step 5: Let cool slightly before serving to enjoy warm, gooey chocolate layers.

Tips & Variations

• Use high-quality chocolate for a richer flavor and smoother melt.
• For extra flakiness, brush layers of dough with butter before adding chocolate.
• Try adding a sprinkle of sea salt on top before baking to enhance the chocolate taste.
• Swap chocolate with Nutella or fruit preserves for a different filling.

Storage

Store the loaf in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or microwave to restore warmth and softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puff pastry dough?

Yes, store-bought puff pastry works well and saves time, providing a flaky texture similar to homemade dough.

How do I prevent the chocolate from leaking out during baking?

Make sure the dough is sealed well around the chocolate pieces and place them tightly in the loaf pan to minimize movement and leakage.

Tear-and-Share Pain au Chocolat Loaf Recipe

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★★★★★

4.8 from 81 reviews

This Pain au Chocolat Tear-and-Share Loaf is a delightful twist on the classic French pastry, perfect for sharing at breakfast or brunch. Layers of flaky, buttery dough are generously filled with rich chocolate, baked to a golden perfection that invites you to pull apart each soft, buttery piece packed with melted chocolate goodness.

• Author: Lena
• Prep Time: 2 hours
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8–10 servings 1x
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough

• 500g all-purpose flour
• 50g granulated sugar
• 10g salt
• 10g active dry yeast
• 300ml warm milk
• 250g unsalted butter (cold, for laminating)
• 1 egg (for egg wash)

Filling

• 200g dark chocolate sticks or chocolate batons

Butter for laminating

• 250g unsalted butter (cold, prepped for folding into dough)

Instructions

1. Prepare the Dough: In a large mixing bowl, combine flour, sugar, and salt. Dissolve the yeast in warm milk and add it to the dry ingredients. Mix to form a smooth dough, then cover and let it rest for 30 minutes to develop.
2. Lamination Process: Roll out the dough into a large rectangle and place the cold butter slab in the center. Fold the dough over the butter and roll it out again. Perform three letter folds with resting periods of 30 minutes in the refrigerator between each fold to create flaky layers.
3. Assemble the Loaf: Roll out the laminated dough into a thin rectangle. Cut the dough into strips wide enough to wrap around the chocolate sticks. Place the chocolate sticks on each strip and roll them tightly into individual rolls.
4. Build the Tear-and-Share Loaf: Arrange the individual chocolate rolls upright next to each other tightly inside a greased loaf pan so they form a loaf shape. Cover and let proof gently till nearly doubled in size, about 1 hour.
5. Egg Wash and Bake: Preheat the oven to 375°F (190°C). Brush the loaf gently with beaten egg for a shiny, golden crust. Bake for 25-30 minutes until golden brown and puffed.
6. Cool and Serve: Remove from oven and let the loaf cool slightly in the pan before transferring to a wire rack. Serve warm to enjoy the gooey melted chocolate and flaky layers, pulling apart each piece.

Notes

• Use cold butter for laminating to achieve distinct flaky layers.
• You can substitute dark chocolate with milk chocolate if preferred.
• Make sure the dough is not too warm during folding to prevent the butter from melting prematurely.
• For best results, consume the loaf fresh on the day of baking.

Keywords: Pain au Chocolat, Tear-and-Share Bread, Chocolate Pastry, French Breakfast, Laminated Dough, Chocolate Loaf