Pain au Chocolat Tear-and-Share Loaf Recipe

Introduction

Pain au Chocolat Tear-and-Share Loaf is a delightful twist on the classic French pastry. Soft, buttery dough envelops rich chocolate, making it perfect for sharing with family and friends.

Ingredients

• Dough (enough for one loaf)
• Chocolate pieces or chocolate bars
• Butter for brushing

Instructions

1. Step 1: Roll out the dough and cut into rectangular strips suitable for wrapping around chocolate pieces.
2. Step 2: Place a piece of chocolate on each strip, then roll the dough around it to seal the chocolate inside.
3. Step 3: Arrange the rolled dough pieces closely together in a loaf pan to create the tear-and-share effect.
4. Step 4: Brush the top with melted butter for a golden finish.
5. Step 5: Bake in a preheated oven at 375°F (190°C) until the loaf is golden brown and the chocolate is melted, about 20-25 minutes.

Tips & Variations

• Use high-quality dark or milk chocolate depending on your preference for richness.
• For added flavor, sprinkle a little sea salt on top before baking.
• Brush with egg wash instead of butter for a shinier crust.
• Add chopped nuts inside the rolls for extra texture.

Storage

Store the loaf in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and warm gently before serving to refresh the softness and melt the chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought dough for this recipe?

Yes, store-bought puff pastry or croissant dough works well and saves time. Just make sure to thaw it properly before use.

How do I prevent the chocolate from leaking out during baking?

Ensure the dough is tightly sealed around the chocolate and place the rolls close together in the pan to support each other as they bake.

Pain au Chocolat Tear-and-Share Loaf Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

A deliciously rich and buttery Pain au Chocolat Tear-and-Share Loaf featuring layers of flaky pastry dough filled with melted chocolate, perfect for sharing and enjoying fresh from the oven.

• Author: Kai
• Prep Time: 2 hours 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 8–10 servings 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough

• 500g all-purpose flour
• 50g granulated sugar
• 10g salt
• 10g instant yeast
• 300ml warm milk
• 300g unsalted butter (cold, for laminating)
• 1 egg (for egg wash)

Filling

• 200g dark chocolate bars or chocolate batons

Instructions

1. Prepare the Dough: In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Gradually add warm milk and knead until a smooth dough forms. Cover with a cloth and let it rise for about 1 hour or until doubled in size.
2. Laminating the Dough: Roll out the dough into a large rectangle and place the cold butter slab in the center. Fold the dough over the butter and roll out repeatedly, folding the dough into thirds multiple times to create layers. Chill the dough intermittently to keep the butter firm.
3. Shape the Loaf: Roll out the laminated dough into a large rectangle. Cut into strips wide enough to hold chocolate pieces. Place chocolate batons or chopped chocolate along each strip.
4. Assemble the Tear-and-Share: Roll each dough strip around the chocolate and stand them upright side by side in a loaf pan, creating a pull-apart effect.
5. Final Proof: Cover the assembled loaf with a cloth and let it proof for another 30-45 minutes until puffed.
6. Egg Wash and Bake: Preheat the oven to 190°C (375°F). Brush the loaf generously with beaten egg wash for a golden finish. Bake for 25-30 minutes or until the loaf is golden brown and cooked through.
7. Cool and Serve: Let the loaf cool slightly in the pan before serving warm. Enjoy tear-and-share pieces filled with melted chocolate.

Notes

• Use cold butter to achieve distinct, flaky layers in the dough.
• Chilling the dough between folds is essential for proper lamination.
• For best results, use high-quality dark chocolate with at least 60% cocoa.
• Making the dough a day ahead and refrigerating overnight enhances flavor.
• You can substitute milk with a dairy-free alternative if desired.

Keywords: Pain au Chocolat, Tear-and-Share, French Pastry, Chocolate Loaf, Laminated Dough, Breakfast Bread