Pain au Chocolat Loaf Recipe – French Pastry Breakfast Idea
This pain au chocolat loaf recipe brings the charm of a French bakery to your kitchen. Buttery pastry layers filled with rich chocolate create a decadent loaf that’s perfect for breakfast, brunch, or a sweet indulgence anytime.
Equipment
- Rolling Pin
- Mixing bowls
- stand mixer (optional)
- Pastry brush
- Loaf pan
- Sharp knife or dough scraper
Ingredients
- 3 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp salt
- 2 ¼ tsp instant yeast
- 1 cup warm milk
- 1 cup unsalted butter (82% fat, chilled)
- 6 oz semisweet or bittersweet chocolate (batons or chopped)
- 1 egg (for egg wash)
Instructions
- Prepare dough: Mix flour, sugar, salt, yeast, and milk. Knead until smooth. Chill for 30 minutes.
- Prepare butter block: Shape chilled butter into a rectangle.
- Laminate: Roll dough, encase butter, and perform folds (book fold, letter fold), chilling between each.
- Layer chocolate: After final fold, roll dough into rectangle. Sprinkle chocolate evenly.
- Shape loaf: Roll tightly and place into greased loaf pan.
- Proof: Cover and let rise until doubled, 1–2 hours.
- Egg wash: Brush with beaten egg for shine.
- Bake: Bake at 375°F (190°C) for 35–40 minutes until golden.
- Cool & serve: Let loaf cool slightly before slicing.
Notes
- Butter tip: Use high-fat butter for best lamination. Keep butter cold during folds.
- Chocolate choice: Semisweet or bittersweet chocolate provides balance; avoid milk chocolate for overly sweet results.
- Make-ahead: Dough can be prepared and refrigerated overnight before shaping.
- Storage: Refrigerate up to 3 days; freeze baked loaf for 1 month. Reheat in oven to restore crispness.
- Serving suggestion: Garnish slices with powdered sugar or chocolate drizzle for presentation.