Pain Au Chocolat (or Giant Chocolate Danish)

Pain au chocolat are lovely single serving pastries, found perched cheerily alongside the croissants in some bakeries. Laminated dough is wrapped around a stick of chocolate and baked so that when you bite into it hot, a flaky, buttery croissant crust bursts apart in a river of molten chocolate. They put chocolate lava cakes to shame, and yet they’re a perfectly acceptable breakfast food. I hope you understand what a wonderful world we live in, that we can eat chocolate in the morning.

I'll take the slice in the back.

I didn’t make proper pain au chocolat. I made huge braided pastry filled with chocolate and Nutella. It came out perfectly, even the bits of chocolate that leaked out at the end. We’re going to say that was deliberate. It was surprisingly easy to put together and came out looking very impressive. Use any chocolate bar you like, and don’t use one as dark as I did unless you actually enjoy eating chocolate that dark. 86% chocolate is pretty intense, and there’s no sugar in the dough. I used the method Joe Pastry makes much prettier over here to wrap up the chocolate.

Ingredients (serves 6-8)

1/3 recipe laminated pastry

1 3-4 ounce dark chocolate bar

2-3 T Nutella

1 egg

pinch salt

powdered sugar, to serve


Roll the dough out to fit three of your chocolate bars side by side.

Score the dough into thirds to mark where the chocolate goes.

At this point I put the dough on a sheet of parchment paper. Spread the Nutella over the center third of the dough.

Place the chocolate bar over the Nutella.

Slice the sides into about 14 ribbons at an angle, cutting off the oddly-shaped bits at the ends. Use those bits to shield the top and bottom of the chocolate bar.

Fold the ribbons over the chocolate like so.

Once the chocolate is fully braided into the loaf, cover it with a towel and let it proof for an hour or so. Towards the end of that time, start the oven preheating to 400°F.

Now it wants an egg wash.  Take an egg and a bit of salt.

Mix them together.

Brush the mixture over the pastry.

Bake at 400°F for 30 minutes until golden brown.

Let it cool a few minutes, then transfer it to a serving dish (cutting board, in my case) and dust with powdered sugar before serving.

If you love croissants, you must try this. The pastry shatters apart when you bite into it, leaving a delightful mouthful of molten chocolate in its wake. It goes perfectly with my morning tea and makes the early morning altogether pleasant to get through, no matter how busy I am.

The same recipe could easily be used to make more traditional pain au chocolat. Just roll out the dough, cut it into 6 long rectangles, place 1/6 of  a chocolate bar on the end of each, and roll ’em up. Brush on an egg wash and bake as above.

  1. #1 by Lynda Kayes on November 17, 2011 - 8:33 AM

    looks delicious what a great way to start the day or better yet to go back to bed. I’m going to try making the dough tho’ I have been a failure at this before. I think it is just too hot and muggy here the butter softens too quickly but I will try again

    • #2 by koshercorvid on November 17, 2011 - 10:13 AM

      It’s easier when it’s chilly out. Do you have a really big flat cookie sheet with no edges? If you do, you can pop it in the freezer overnight and roll the dough on the cookie sheet. You’ll need to flour the surface a little more to absorb the condensation that will form, but it’ll keep the dough nice and cool. Alternately, you can chill the dough between every turn, but that takes a lot longer.

  2. #3 by Joanne on November 22, 2011 - 7:03 PM

    My coworkers actually keep requesting that I make this so I’m so glad you posted it!

  3. #4 by Savory Simple on November 26, 2011 - 10:06 PM

    Wow. This looks so amazing. I love your blog!

  4. #6 by Faith on January 6, 2012 - 9:30 PM


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: