Home » Pain au chocolate (Pain au chocolat)

Pain au chocolate (Pain au chocolat)

With leavened puff pastry, French recipe

by Ada Parisi
5 min read
Pain au chocolat (saccottini al cioccolato)

Pain au chocolat or chocolate saccottini and a long hot coffee. Traditional French recipe by pastry chef Michael Roux, for me a pillar of French pastry. Those who live in France knows well: There's nothing better than making a traditional breakfast in the morning’ to give the charge. Pain au chocolat belongs to the traditional French croissants. It is a puff pastry like that of FRENCH PUFF PASTRY CROISSANTS, filled with two bars of dark chocolate. Simple but great.

Pain au chocolat, Croissant, but also DANISH SWIRLS WITH RAISINS AND CREAM You can easily do them at home. Obviously, the procedure for making leavened puff pastry is a bit’ long, But the satisfactions are many. Surely you must have a stand mixer or a food processor, because the dough contains a lot of butter and should not be heated. And then a lot of patience to make the traditional folds of puff pastry and wait for the leavening.

When you are ready, Pain au chocolat or chocolate saccottini can be frozen individually and baked day by day: 15 minutes of oven and you will have your breakfast ' on the banks of the Seine '. Or, You can freeze them already cooked and then thaw them in the oven at a temperature of 150 degrees. Is, On the subject of brioche, I suggest you also try the TRECCINE RICOTTA, the BRIOCHES SICILIANE WITH Tuppo and the VENETIAN with custard. And now I leave you to the recipe, Have a nice day!

Pain au chocolat (saccottini al cioccolato)


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



250 ml whole milk

25 grams of yeast

500 grams of flour

12 grams of salt

50 grams of sugar

250 grams of cold butter

160 grams of dark chocolate cut into bars of about 4 grams each

an egg yolk

a tablespoon of milk

icing sugar



First of all, let's prepare the dough for the pain au chocolat. Put the flour in the planetary, sugar, the fresh brewer's yeast dissolved in milk at a temperature of about 22 degrees (or that of dry beer put directly in the dough) and start working the dough. Halfway through the processing add the salt and continue until the dough is smooth, homogeneous and well-strung.

Cover the bowl with the dough with food film. Leave to rise in a warm place at a temperature of about 27 degrees (oven with light on), until the volume doubles. Deflate the dough by gently turning it with your hand. Cover again with clingfilm and refrigerate for four to eight hours. After the interval of rest, transfer the dough to the work top, slightly floured.

Spread the dough until it forms a rectangle about one centimeter thick. Mash the butter loaf with the rolling pin, until you get a rectangle that covers two-thirds of the dough. Fold the third of the dough not covered with butter to the center. Then fold the other third of dough towards the center, the one covered with butter. Put the dough in the refrigerator for 30 minutes.

Pain au chocolat (Chocolate saccottini)After the interval of rest, roll out the dough again in the shape of a regular rectangle. Fold a third of the dough towards the center, then fold the other flap until you touch the smaller one. Finally, close the dough to book, that is, fold it in half. Put the dough back in the refrigerator for 30 minutes.

Let's get to the last lap. Roll out the dough again with the rolling pin on the floured work surface and perform a new fold: fold a third towards the center and then the remaining part to close. Put the dough back in the refrigerator for at least an hour.

Pain au chocolat (Chocolate saccottini)

Once you have the dough ready, to make the pain au chocolat have to roll out the dough on a floured surface into a rectangle 50 cm to 45 or so and to a thickness of about 5 mm. Trim the edges and cut the dough into 10 strips 4 to 7 centimeters. I would recommend that you use the tape measure to mark the measurements, so do some sweets more or less the same size.

Put on the rectangle of dough, positioned with the short side facing you, two chocolate bars and wrap over the dough, in order to cover them entirely. Proceed the same way with all the candy. Put them on a baking sheet covered with parchment paper, brush with the beaten egg yolk with a tablespoon of milk and sourdough in a warm, about 24-30 degrees, for two hours: should double in volume.

Preheat the oven to 170 degrees, Brush the pain au chocolat again with egg and milk and bake for 14 minutes. Make it cool, Sprinkle with icing sugar and serve. Bon appétit!

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Ash- foodfashionparty@blogspot.com June 23, 2013 - 06:22

This is my favorite pastry, stuffed with chocolate. Looks nice.

Sicilians creative in the kitchen June 24, 2013 - 14:38

Chocolate is also my endless love… Hi Ash, Thanks!


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