How to make pain au chocolat at home (chocolatine)
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- čas přidán 4. 12. 2021
- These are honestly to die for. What's important is you use a good quality dark chocolate, and a good quality high fat butter! I created this recipe so anyone at home could have ease making these absolutely delicious croissants. Although I highly recommend measuring out the weight of each ingredient, I've added the measurements in cups as well if anyone doesn't have access to a measuring scale.
Ingredients
Dough
360g bread flour (2⅓ cups + 1 tbsp)
34g granulated sugar (3 tbsp)
8.5g salt (1.5 tsp)
8.5g instant yeast (3 tsp)
114g water (1/2 cup water)
114g milk (1/2 cup milk)
20g butter (2 tbsp)
For butter block
215g butter (about 2 sticks)
Notes:
- If you don't have a stand mixer, you can definitely knead this dough by hand for the exact same amount of time.
- For the butter block, make sure your butter is straight out of the fridge!
- If you decide to do this over three days instead of 2, the second night let these rest in the freezer! Then on the third day, early morning take the dough out from the freezer and place in the fridge 2-3 hours before you begin working with it so it can defrost.
- The reason why I mentioned using the chocolate brand I used was because I measured the width of this chocolate bar, which came out to be 3.25 inches, and then I cut the dough strips to the same width so the sticks could align with the dough. You can buy any other chocolate bar, measure its width, and cut the strips of dough to that width so the stick can fit perfectly on the dough instead of protruding out or being too small.
- For more tips on how to roll out the dough properly, check out my croissants video where I go more in depth with the process of folding:
• How to Make Croissants...
please let me know if you have any questions!!
I usually thought making chocolate croissant is impossible, but your video is so well-explained and well-executed that I want to try it now!!! Thank you so much for this!!
pain au chocolat🥐🍫
day one
- briefly whisk together 360g bread flour, 34g sugar, 8.5g salt, 8.5g instant yeast
- add in 20g butter, 114g water, 114g milk and use a spatula to bring the dough together a bit
- use dough hook attachment to knead on speed 4 for 3.5 mins
- form dough into a ball and place it in a lightly greased bowl and cover with plastic wrap
- let proof for 1.5 hours (doubled in size)
- turn dough out onto a table and press it down to release all the air
- use the plastic wrap to form the dough into a rectangle
- place dough in the fridge overnight
day two
- place two sticks of butter on a sheet of parchment and fold it into a rectangle (horizontally first)
- beat the butter with a rolling pin then press it evenly to all the corners, 8x6 inches
- place butter in the fridge
- take out the dough from overnight, set it on a floured surface, and press to release the air
- roll the dough into 12x8 inches
- place the butter block exactly in the center (4 inches of dough on either side) and fold inward to cover the butter perfectly
- press the dough to lock in the butter then, starting from the center, roll it lengthwise to about 25-27 inches
- trim off the uneven ends
- fold about four inches from the right and fold the left until it meets this edge. do one more full fold from the left
- cover the dough and let it rest in the fridge for 30 mins
- press the dough then roll it out to about 22 inches
- trim off the uneven ends
- fold a third from the right and fold the rest on top of it from the left
- press this down a bit, cover the dough, and let it set in the fridge overnight
day three
- flour the surface, make sure the side of the crease is on the right, and roll the dough to 11 inches
- rotate and roll to 16 inches
- trim off the uneven edges
- mark the top and bottom of the dough at intervals of 3.25 inches
- cut the dough along these intervals
- cut these pieces down the middle to create 6 equal squares
- make two stacks of three and place them on a baking sheet. cover with plastic wrap and set them in the freezer for 15 mins
- take a ghirardelli chocolate bar and slice into twelve equal sections with a hot knife
- remove exceeds flour from the dough
- place one piece of chocolate at the end, roll the dough until it covers it, then place another piece of chocolate and roll up the rest of the dough
- place all 6 on a baking tray with parchment paper, cover with plastic wrap, and let it proof in a turned off oven with the light on for 30 mins
- turn off the light and let proof for 30 mins to an hour (until the layers begin to split)
- preheat the oven to 360
- make an egg wash with one egg, a pinch of salt, a dash of milk, and a dash of heavy cream, and brunch this on each of the croissants
- bake for 20 mins (all evenly browned)
Thank you!
When you say overnight after mixing the dough and the butter, its about 18h-24h right?
Thank u so much for converting the measurements in the recipe to tbsp/tsp/etc 😭 it’s so hard when I have to translate them for myself
I've made tons of croissants over 12 years and tried about 10 different recipes. This is by far the easiest, the one that bleeds the least amount of butter and the most puffy and crispy I have found. I also completed it in less than 6 hours from start to finish.
BRAVO!!!
congrats!! did you not chill the dough overnight? if so how long did u chill them for each time?
thiry minutes in the freezer between roll outs@@malinesinakhuong9281
Hey!! Thank u for sharing such amazing recipe. Love your work, will always support you no matter what . Keep creating such great content and keep doing the great work againnn love your work, keep sharing!!❤
If I ever had a day off from work I would totally try to make these. They look so good, and you explained it really well!
I saw this on TikTok but I cannot wait to try this! I’ve wanted to try it for a long time! Thank you!
I love your video, it is so quiet and extremely informative. Thank you Hamza!
OMG that looks so PERFECT. I'm going to make these on a Friday to have them for breakfast during the weekend. Thank you so much.
Defined building up the courage to attempt this! Thank you! 😌
Excellent tutorial. Absolutely fantastic. Thank you so much!
Nice and very easy recipe. Going to try it soon. Thank you so much for explaining everything clearly.
God bless you
Randomly came across one of your tiktoks, saw that this recipe was on CZcams, and now I don’t think I will ever stop watching your videos. This was explained so clearly and simply and honestly everything just looked beautiful. Thank you for sharing this!!!!
Me tooo and i agree 100%
Thanks so much for sharing your recipe and especially in cups measurements too!! Can't wait to try these
I have always wanted to know how to make these, thank you!
Amazingly clear, coherent, no extraneous, distracting chatter (thank you!) with wonderful results. Your channel is my school now. Thank you!
thanks for the recipe, i will try
looks delicious
Thanks for the video! I can’t wait to try making these after finals are over!
I tried this recipe 2 days ago and now i have pain au chocolat in my freezer that i can eat whenever i want!! it's a dream come true thank you so much for this recipe
You're my online master chef.. Thanks so much for sharing all small details
they look incredible
they look beautiful!
I am going to try these! They are a favorite!
Great stuff Hamza. Thank you for your effort.
Nicely done..great tutorial!
Magnifique bravo excellent🙌
Been waiting for this since the Instagram post yesterday. Thanks a ton! Could you upload your best croissant recipe/tutorial as well? Love you content
thank you so much!! yes absolutely! I'll post another tutorial on my favorite/best croissant recipe later this month for sure
Looks like heaven 🥹🙏♌️
These look good I might have to give it a try
Quel beaux pains au chocolat et quelle douce voix 🥰
i just made these and let me say: it was really easy to follow as a beginner. i have absolutely no experience with french pastries, and my overall baking experience rounds down to the occasional cinnamon roll and chocolate chip cookies. with that being said, my pain au chocolat isn’t as good as yours, but it definitely looks like it. really good tutorial, i am really excited to taste it after days of preparing it! thank you :)
Beyond beautiful
I just got some ghirardelli baking chocolate today!! I'll be making these soon I'm excited 😁😁
ahhh good luck!! hope it goes well let me know if you have any questions!
This was my first time making pastry and you have me feeling like a professional chef. These came out so delicious! I love, love, love your content - thank you for sharing!
When you say overnight after mixing the dough and the butter, its about 18h-24h right?
Saw your tiktok just recently so decided to look for a recipe on youtube, I didn’t expect i’d end up watching the same video.. but detailed😂
Very good video sir
Nobody told in deep thanks 👍
Good job!
Thank you for making this excellent and easy to understand video. I'm at the beginning of the process of making your recipe. At the 5:45 mark, before the final proof, can the pain au chocolates be frozen, then taken out, final prove, then baked as needed?
Thank you.
Looking forward to watching more of your videos.
i can’t wait to try these i’ve been trying to learn how to make more bread at home for my mom so excited
This is the mooooost attractive baking video lol 🫶🏻
Genius!!!
Thanks you so much for the recipe Hamza! I've just made it and it tastes like it's from a French patisserie. I never thought I could ever make this. I only had chocolate chip and it worked great. I froze some already rolled with chocolate and proof it overnight and bake 350F/180C in the airfryer.
did u put them in the freezer or fridge??
Awesome👍
I made the recipe and it's completely perfect🤯 My first time baking croissants ♥️
you go girl
When you say overnight after mixing the dough and the butter, its about 18h-24h right?
Thank you thank you thank you!!!
My girlfriend absolutely loves these she will be so happy when we try this together thanks 🙏
Just made these, messed in a couple of places but they still came out great; was a great recipe
When you say overnight after mixing the dough and the butter, its about 18h-24h right?
@@zalapolami2109 yea, I try for 24 hours, but really anything over 12 should turn out well
What brand of butter did you use? Also where do you get that measuring mat that you have on your table? It looks so cool I want to buy one!
on his tiktok it is vital farms pasture raised unsalted (says 85% butter fat on the box)
Hi! It's my first time making these (or just bread in general) and Im not sure if you still have to wait around 10 minutes before you mix the dough (for the yeast) ? Thank you so much 💗
Hi!! Is it possible to assemble the pain au chocolate and then freeze them? So that I can take them out in the evening and then just bake them the following morning
Thank you!
Hi what do you do if you already bought made puff pastry? Do we let it sit the fridge ? What do we do exactly?
going to make these in a couple days. will let you guys know how it turns out!!
How were they
Oufff the butter broke when I was stretching the dough. I also used a bad gas oven with no temperature regulator so baking was not even. The result was not bad but the flavour was too buttery and did not puff as much as I wanted nor it was crisp enough. I'll give it another try. Thanks for the recipe. Well explained.
i love this and definitely want to try it! is there any chance you wrote this recipe down somewhere with the exact measurements for „the folding“? ☺️
thank you! yes absolutely I wrote it down somewhere, let me get back to you in a couple of hours
is it possible to use all purpose flour instead of bread flour?
when making the dough should the butter be softened?
Can you make in bulk, and freeze, proof overnight, and bake in the morning???
If you make these in advance, can they be frozen? Would you left them thaw completely or bake from frozen?
would it be possible to make these within a day? start early morning and then take out then start the next process as if it were the second day?
Just making at the moment, wondering why you overnight it in the freezer over say the fridge?
Where are the measurements? Am I completely missing it? Those look sooo good and I want to give it a try!
The description portion under the video
Can I use another type of flour or does it have to be bread flour
👏👏👏
When you say overnight after mixing the dough and the butter, its about 18h-24h right?
receipts in frenche please 🙏🙏
Will active yeast work with this recipe?
Can you freeze these? For example, after you let them rise instead of baking them, can you freeze them and just pull them (thaw them), then bake them? or should they be frozen before they proof (eg, thawed, proofed and then baked)?
I just tried and after rolling up with the chocolate, freeze, then thaw and it'll proof beautifully. Make sure you proof it overnight if you for example want to make it in the morning. Hope it works for you too.
❤❤❤❤❤❤
Im making the dough tonight, fingers crossed. The idea of the exact measurements length width ect is making me scared hah.
You make it look so easy :/
If I wanted to attempt to do this vegan , what would the best plant milk be? And is there an alternative for the egg wash?
U can use almond milk instead of normal milk and olive/vegetable oil instead of egg wash :) i hope this helped!
@@nina-mm8zt thank you!!
does this only make 6 of them?
Where can we find the exact measurements I’m too excited to make this!!!
oh it's in the description of the video if you scroll down!
alternative for egg wash??
Do you have a simpler alternative pain au chocolat recipe for the time starved dad?
"Bread flour" is the same than regular wheat flour?
I came here from tiktok!☺️
When you put the milk and water in to the mixture, does it have to be warm or room temperature to activate the yeast? do you also waist to make sure it's activated and then mix the dough?
I tried this yesterday and the milk and water was cold (just out of the fridge). I used instant yeast. This came out perfect!
When you say overnight after mixing the dough and the butter, its about 18h-24h right?
Do you have to leave the dough overnight or can you leave it in the fridge for few hrs? Can I scale the ingredients to make more than just 6?
When you say overnight after mixing the dough and the butter, its about 18h-24h right?
What happens if i can see and feel butter when working with the dough after the second day of resting?
Pls make some puff pastry
it's on my list!!
Could you please tell me how much water and milk it is in liters or ml? Or how much does "a cup" hold? Thank you so much, the recipe looks amazing!!
thank you!! so it would be the same as grams, 114ml water and 114ml milk!
Please what type of butter did you use?
Did you find out if he used salted or unsalted butter?
For some reason mine did not rise during proof. Any suggestions?
mhmm
Anyone else have adjust baking temp? I’ve made these twice now and both times it took like 40 mins plus to bake instead of 20.
i say you could either go for convection 360 or maybe increase it to 400? (or thereabouts, many recipes call for higher temps, anyway)
"How to make chocolatine at home (Pain au chocolat)"
Fixed it for you
😂😂 although we use different terms I appreciate you caring enough about this
Where can I find the written recipe?
and if you want to spend a few extra dollars on the chocolate, a lot of Patisseries use Valrhona chocolate
Great vid... However, you took away the most pleasant sound. Cutting into the croissant, hearing that crunch is magical
so true 😭 I completely forgot to cut into one for this video
@@boybawarchi it's ok though it's on your TikTok
I put exactly the flour measurement and it’s sticky. Left rising like that. Would work out fine?
It happened to me also.
When you say overnight after mixing the dough and the butter, its about 18h-24h right?
I wanna try this but with meat
So THATS how the butter became dough on tiktok
use chocolate thats less than 50% cocoa butter so that it doesn’t leak.
are croissants made with the same dough?
yup! you can use this exact dough and make about 8 croissants
@@boybawarchi thanks :)
What happend to the dough in the beginning
i literally saw the same vid on tiktok and i went searching for the recipe
hmm... they didn't came out like yours. The taste was good, but I didn't get the layers. It was rather a super soft bread with chocolate inside. I made the dough three days in advance to let it rest like the pattissiers do. I don't know what i did wrong.
Had mine proofing in the oven for 2 hours and it hasn’t risen much at all😫
My butter melted out of my croissants in the oven
u probs didn’t get the butter cold enough