Tear-and-Share Pain au Chocolat Loaf Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
