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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 28
pain-au-chocolat-mblb2006.jpg
Ingredients
Ingredient Checklist
1 recipe Croissant Dough
All-purpose flour, for work surface
1 large egg
1 cup plus 2 tablespoons plus 2 teaspoons chopped semisweet chocolate
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 28
pain-au-chocolat-mblb2006.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 28
Recipe Summary
Yield: Makes 28
Yield: Makes 28
Makes 28
pain-au-chocolat-mblb2006.jpg
pain-au-chocolat-mblb2006.jpg
Ingredients
Ingredients
- 1 recipe Croissant Dough
- All-purpose flour, for work surface
- 1 large egg
- 1 cup plus 2 tablespoons plus 2 teaspoons chopped semisweet chocolate
Directions
Place dough on a lightly floured work surface; cover and let stand until butter is slightly softened, 5 to 10 minutes.
Roll dough out to a 10-by-18-inch rectangle. Cut rectangle in half crosswise. Wrap one half with plastic wrap and transfer to refrigerator. Place remaining half on a large (about 18-by-25-inch) piece of parchment paper. Roll into a 16-by-20-inch rectangle, stopping to chill dough as necessary if butter becomes too soft; transfer to a large baking sheet and cover with plastic wrap. Transfer baking sheet to refrigerator and chill until firm, about 30 minutes. Repeat process with remaining piece of dough.
Transfer one piece of dough to a lightly floured work surface so that one of the longer sides is facing you. Halve dough to make two 16-by-10-inch rectangles.
Using a pizza cutter, trim a scant 1/8 inch from all sides of each rectangle of dough. Working quickly, using a pizza cutter, cut each half into seven 3-by-7-inch rectangles. Place 2 teaspoons chocolate in the center of each rectangle, leaving a 1/4-inch border all around. Starting from one short end and working toward the other, roll to enclose. Brush edges with water and gently press to adhere.
Line baking sheets with parchment paper; place 4 rectangles on each prepared baking sheet, seam-side down. In a small bowl, whisk egg with 1 teaspoon water. Brush tops and seams with egg mixture, reserving remaining egg mixture. Place 3 narrow drinking glasses upside-down between each roll of dough; cover well with plastic wrap, making sure plastic does not touch dough. Let stand in a warm place until dough has doubled in size and feels hollow when gently touched, 2 1/2 to 3 hours.
Preheat oven to 425 degrees.
Uncover and remove glasses from baking sheets; gently press down on each roll of dough and brush lightly with remaining egg mixture. Transfer to oven and bake until puffed and golden, about 15 minutes. Transfer to a wire rack to cool. Repeat steps 3 through 7 with remaining piece of dough.
Reviews (3)
Add Rating & Review
56 Ratings
5 star values:
8
4 star values:
9
3 star values:
20
2 star values:
14
1 star values:
5
Reviews (3)
Add Rating & Review
56 Ratings
5 star values:
8
4 star values:
9
3 star values:
20
2 star values:
14
1 star values:
5
Add Rating & Review
56 Ratings
5 star values:
8
4 star values:
9
3 star values:
20
2 star values:
14
1 star values:
5
56 Ratings
5 star values:
8
4 star values:
9
3 star values:
20
2 star values:
14
1 star values:
5
56 Ratings
5 star values:
8
4 star values:
9
3 star values:
20
2 star values:
14
1 star values:
5
- 5 star values:
- 8
- 4 star values:
- 9
- 3 star values:
- 20
- 2 star values:
- 14
- 1 star values:
- 5
Martha Stewart Member
Rating: 5 stars
09/08/2018
Can they be frozen? and in what form? before or after baked?
thank you
Phyllis B
Martha Stewart Member
Rating: 5 stars
01/31/2015
Using a dark chocolate, the recipe turned out wonderfully! I enjoyed making them over the course of an afternoon and the next morning. (Most pastries require a lot of time.) I have to perfect the final proof (I think I put them in a too warm environment), but I froze half the dough for later. With only my husband and I, we do not need to try to eat 28 pastries between us! These are much easier to shape than the croissants so I imagine kids would have fun wrapping the chocolate.
Martha Stewart Member
Rating: Unrated
04/09/2014
I usually love Martha's recipes, of all kind, but this one is just way more difficult than it has to be. Minimally, I recommend this and the croissant recipe be re-written for more clarity. This is not something to try unless you are a pro-baker, or are bored (as I am...). I looked up croissant and pain chocolat on other sites, and found pictures and explanations and the way these are made to be much simpler.
Martha Stewart Member
Rating: 5 stars
09/08/2018
Can they be frozen? and in what form? before or after baked?
thank you
Phyllis B
Rating: 5 stars
Rating: 5 stars
01/31/2015
Using a dark chocolate, the recipe turned out wonderfully! I enjoyed making them over the course of an afternoon and the next morning. (Most pastries require a lot of time.) I have to perfect the final proof (I think I put them in a too warm environment), but I froze half the dough for later. With only my husband and I, we do not need to try to eat 28 pastries between us! These are much easier to shape than the croissants so I imagine kids would have fun wrapping the chocolate.
Rating: Unrated
04/09/2014
I usually love Martha's recipes, of all kind, but this one is just way more difficult than it has to be. Minimally, I recommend this and the croissant recipe be re-written for more clarity. This is not something to try unless you are a pro-baker, or are bored (as I am...). I looked up croissant and pain chocolat on other sites, and found pictures and explanations and the way these are made to be much simpler.
Rating: Unrated
All Reviews for Pain au Chocolat
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pain au Chocolat
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
