Pain au Chocolat Tear-and-Share Loaf Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Final Proof: Cover the assembled loaf with a cloth and let it proof for another 30-45 minutes until puffed.
- 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.
- 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
