Pain au Chocolat

also called pain au chocolat · pains au chocolat · chocolatine · couque au chocolat · chocolate croissant

The table

1 batch(cold, one batch of croissant-dough)croissant doughroll to a 12x24-in sheet, cut twelve rectanglesroll two batons into each, seam downproof 2 hr, until they wobblebrush and bake 400°F (205°C) 18 min
2 Tbs(for dusting)all-purpose flour
24(60% or darker, 3-in)dark chocolate batons
1 largeeggbeat the egg wash
1 Tbs(15 mL)whole milk
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.

Pans and tools

1roll to a 12x24-in sheet, cut twelve rectangles

2roll two batons into each, seam down

goes in with what step 1 made

4beat the egg wash

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr 18 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 3 hr.

  1. roll to a 12x24-in sheet, cut twelve rectangles

    not timedfrom the start

  2. beat the egg wash

    not timedfrom the start

  3. roll two batons into each, seam down

    not timedfrom the start

  4. proof 2 hr, until they wobble

    2 hrwalk awayfrom the start

  5. brush and bake 400°F (205°C) 18 min

    18 minwalk away2 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need oven

Goes with

See how it is written
>> title: Pain au Chocolat
>> category: Pastry & Doughs
>> tags: pastry, laminated, chocolate, breakfast, oven
>> counters: Bakery
>> aka: pain au chocolat, pains au chocolat, chocolatine, couque au chocolat, chocolate croissant
>> pairs-with: croissant-dough
>> servings: 12
>> time: 3 hr
>> step.1: roll to a 12x24-in sheet, cut twelve rectangles
>> step.2: roll two batons into each, seam down
>> step.3: proof 2 hr, until they wobble
>> step.4: beat the egg wash
>> step.5: brush and bake 400°F (205°C) 18 min

Roll @croissant dough{1%batch}(cold, one batch of croissant-dough) out on @all-purpose flour{2%Tbs}(for dusting) to a sheet 12 by 24 inches, then cut it into twelve rectangles about 3 by 4 inches.

Lay @dark chocolate batons{24}(60% or darker, 3-in) two to a rectangle on @&(~1)cut rectangles{} — one an inch in from the edge, the second at the halfway fold — roll each one up and set it seam-side down. Batons, not chips: chips melt into a puddle at one end, and the two straight bars are what hold the pastry open in the middle.

Proof @&(~1)shaped pastries{} on lined trays at room temperature for ~proof{2%hr}, until they have nearly doubled and wobble as one piece when the tray is shaken.

Beat @egg{1%large} with @whole milk{1%Tbs}(15 mL) until it is loose enough to brush without dragging.

Brush @&(~2)proofed pastries{} with @&(~1)egg wash{} and bake in a 400°F (205°C) #oven{} for ~bake{18%min}, until they are deep brown and the seam has set shut. Cool them ten minutes at least — the chocolate inside is molten and will run straight out of a hot one.