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A classic French breakfast pastry featuring a buttery, flaky croissant-style dough wrapped around rich dark chocolate bars. This delightful pastry, known as pain au chocolat, is perfect for a leisurely Mediterranean morning breakfast. The contrast between the crispy exterior and soft, melting chocolate interior makes it an irresistible treat.
Prep
30 min
Cook
20 min
Total
290 min
Servings
8 srv
Difficulty
Medium
Calories
340 kcal
For 8 serving(s)
Per serving
Prepare the laminated dough by combining flour, salt, sugar, and yeast in a large mixing bowl
Add warm milk and mix until a shaggy dough forms, then knead until smooth and elastic
Incorporate cold butter in layers by folding the dough repeatedly to create lamination
Let the dough rest in the refrigerator for at least 2 hours between folds
Roll out the chilled dough into a thin rectangle and cut into squares approximately 10x10 centimeters
Place one chocolate bar in the center of each square and fold the corners to enclose the chocolate completely
Place pastries on a baking sheet and let them proof for 30 minutes at room temperature
Brush with egg wash and bake at 200°C for 18-20 minutes until golden brown and crispy
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