Pain au Chocolat Loaf Recipe

Pain au Chocolat Loaf is a delightful twist on the traditional French pastry. Instead of individual croissants, the same rich, buttery dough is baked in a loaf pan, with layers of chocolate tucked inside. This loaf is perfect for breakfast, brunch, or a special treat with a cup of coffee.

Ingredients:

For the Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 3/4 cup warm milk (around 110°F/45°C)
• 1/4 cup granulated sugar
• 3 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream (optional, for extra richness)

For the Layers:

• 1/2 cup (1 stick) cold unsalted butter
• 1/2 cup dark or milk chocolate chips (or chopped chocolate, about 4 oz)
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)

Instructions:

1. Prepare the Dough:

• In a small bowl, dissolve the yeast and sugar in the warm milk. Let it sit for 5-10 minutes until frothy.
• In a large mixing bowl, combine the flour and salt. Add the yeast mixture, egg, and vanilla extract to the flour mixture. Mix until the dough comes together.
• Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Add more flour as necessary to prevent sticking, but be careful not to add too much.
• Once kneaded, cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until doubled in size.

2. Prepare the Butter Block:

• While the dough is rising, prepare the butter block. Take the cold butter and place it between two sheets of parchment paper or plastic wrap. Using a rolling pin, flatten it into a square about 1/2-inch thick.
• Refrigerate the butter block while the dough continues to rise.

3. Roll and Laminate the Dough:

• Once the dough has doubled in size, punch it down and turn it onto a floured surface. Roll the dough into a large rectangle (about 12×16 inches).
• Place the chilled butter block in the center of the dough. Fold the dough over the butter, sealing the edges to encase the butter.
• Roll the dough into a long rectangle again, about 12×16 inches, then fold it into thirds (like a letter). This is your first fold. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.

4. Shape the Loaf:

• After the final fold, roll the dough out into a large rectangle (about 9×12 inches). Sprinkle the dough lightly with flour if needed.
• Evenly sprinkle chocolate chips or chopped chocolate along the center of the dough. Roll the dough up tightly into a log, sealing the edges.
• Place the rolled dough into a greased loaf pan (8×4 inches). Cover it loosely with a kitchen towel and let it rise for another 30-60 minutes, or until it has puffed up.

5. Bake:

• Preheat your oven to 375°F (190°C).
• In a small bowl, whisk together the egg and milk for the egg wash. Brush the top of the loaf with the egg wash for a shiny finish.
• Bake the loaf for 30-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
• Let the loaf cool slightly before removing it from the pan.

6. Serve:

• Slice the Pain au Chocolat Loaf and enjoy it warm, or at room temperature. It’s perfect on its own, or with a little extra butter or jam on the side.

Tips:

• For extra flakiness: Make sure your butter block stays cold during the laminating process. You can even chill the dough between folds if it starts to get too warm.
• Using a stand mixer: If you have a stand mixer with a dough hook, it can help with kneading the dough and mixing in the yeast.
• Make-ahead: This dough can be made ahead of time and refrigerated overnight after the initial rise. Continue with the butter block and folding steps the next day.

Enjoy your homemade Pain au Chocolat Loaf – a buttery, flaky, and deliciously chocolatey treat perfect for any occasion!