Pains aux Chocolat

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 55mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    571
based on 5 ratings

This chocolate pastry is commonly sold alongside croissants in French bakeries and supermarkets. It is made from the same layered dough as a croissant. They test delicious served warm.

recipe updated Mar 6, 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    40 g
  • Unsalted butter icon
    Unsalted butter
    250 g
  • Water icon
    Water
    280 g
  • Dried yeast icon
    Dried yeast
    14 g
  • All purpose flour icon
    All purpose flour
    500 g
  • Caster sugar icon
    Caster sugar
    20 g
  • Salt icon
    Salt
    1 ½ teaspoons
  • Dark chocolate icon
    Dark chocolate
    100 g
  • Egg icon
    Egg
    1

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Pastry brush
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Lightly floured surface
  • kCook icon Work surface
  • kCook icon Baking tray - large
  • kCook icon Lightly floured surface
  • kCook icon Cutting board

Step preview

  1. Attach Dough Hook
  2. Add water and dried yeast to the Kenwood Bowl
  3. Let rest until dissolved
  4. Add all purpose flour, unsalted butter, caster sugar and salt to the Kenwood Bowl
  5. Mix with splashguard fitted until dough forms - 10 min, Speed 1
  6. Transfer dough to lightly floured surface
  7. Roll into a ball
  8. Wrap with plastic wrap
  9. Chill overnight in fridge
  10. Line a clean work surface with parchment paper
  11. Place unsalted butter on the work surface
  12. Place another piece of parchment paper on top
  13. Roll out into a rectangle
  14. Chill in fridge
  15. Retrieve the dough from the fridge
  16. Transfer the dough lightly floured work surface
  17. Form into a ball
  18. Use a sharp knife to cut a cross on the top of the dough
  19. Fold out each quarter section of the cross
  20. Roll out each side
  21. Check that your butter is the same size as your centre section
  22. Retrieve the chilled butter from the fridge
  23. Place the butter in the middle of the dough
  24. Fold each section over the centre to cover the butter
  25. Lift the dough and lightly flour the work surface
  26. Roll out until 1/8" (5mm) thick
  27. Fold the bottom edge up to the centre
  28. Fold the top down to cover the first fold
  29. Turn the dough 45º
  30. Immediately repeat the rolling and folding action
  31. Repeat the process 2 more times (6 turns in total)
  32. Wrap with plastic wrap
  33. Refrigerate - 30 min
  34. Grease a clean baking tray lightly
  35. Place dark chocolate on a clean cutting board
  36. Cut into rectangles
  37. Retrieve the chilled dough from the fridge
  38. Transfer dough to lightly floured surface
  39. Roll out into a rectangle until 2cm thick
  40. Cut into rectangles
  41. Place chocolate on shaped dough
  42. Fold the dough over the chocolate and continue to roll
  43. Seal the edges
  44. Transfer shaped dough to baking tray
  45. Cover with kitchen towel
  46. Prove until doubled - 2 hr 30 min
  47. Pre-heat oven - 180°C
  48. Retrieve the pastries
  49. Brush with egg lightly
  50. Bake until golden brown - 20 min, 180°C
  51. Remove from oven and let cool
  52. Turn out onto cooling rack until completely cool
  53. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app