Pain au Chocolat (Chocolate-Filled Croissant)

This light, flaky French-style croissant roll is filled with delicious chocolate. Perfect for a weekend breakfast or brunch, and special enough for entertaining! To reduce the 'day of' preparation time, make the dough and refrigerate the unbaked rolls overnight. Pull them out 1 hour before baking in the morning to come to room temperature.

• Preparation Time: 45 mins
• Cooking Time: 15 mins
• Total Time: 60 mins
• Calories: 1326 Calories

Ingredients

• ½ cup butter, softened
• 1 tablespoon milk
• ½ teaspoon salt
• 1 tablespoon white sugar
• 1 egg yolk
• ¼ cup warm water
• 2 tablespoons butter, softened
• 2 ¼ cups bread flour
• 1 ½ teaspoons instant yeast
• 2 tablespoons instant nonfat dry milk
• 8 (7 ounce) bars chocolate candy bar, broken into pieces
• 8 ounces semisweet chocolate chunks

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.

Step 3

Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use.

Step 4

Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8x12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.

Step 5

Roll the dough out to a 6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.

Step 6

Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.

Step 7

Repeat step 5, chilling for 30 minutes.

Step 8

In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.

Step 9

Roll the dough out into a 12x21 inch rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.

Step 10

Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.

Step 11

Brush the top of the pastries with the remaining egg yolk mixture.

Step 12

Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. Serve warm or at room temperature.