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 that allows you to enjoy flaky layers and rich chocolate in a fun, shareable loaf. Perfect for breakfast or an indulgent snack, this recipe brings bakery quality treats right to your kitchen.

Ingredients

• Flour – 3 cups
• Butter – 1 cup (cold and cubed)
• Milk – 1 cup (warm)
• Yeast – 2 teaspoons (active dry)
• Chocolate – 1 cup (chopped or chocolate chips)

Instructions

1. Step 1: In a large bowl, combine warm milk and yeast. Let it sit for 5 minutes until frothy. Add flour and cold butter, then knead until you get a smooth dough. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
2. Step 2: Roll out the dough into a rectangle. Sprinkle the chopped chocolate evenly over the surface. Roll the dough into a log, then cut into equal pieces.
3. Step 3: Place the pieces side by side in a greased loaf pan, allowing space to expand and be pulled apart easily. Cover and let rise for another 30 minutes.
4. Step 4: Preheat the oven to 375°F (190°C). Bake the loaf for 25-30 minutes, or until the top is golden brown and cooked through.
5. Step 5: Allow the loaf to cool slightly before serving. Tear pieces apart and enjoy warm or at room temperature.

Tips & Variations

• Use high-quality dark chocolate for a rich flavor, or mix in white chocolate for sweetness contrast.
• Brush the loaf with egg wash before baking for a shiny, golden crust.
• Add a sprinkle of sea salt on top before baking to enhance the chocolate’s flavor.

Storage

Store the Pain au Chocolat loaf in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in the oven or microwave before serving to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t need to be activated in warm milk first, mix it directly into the flour and adjust rising times accordingly.

What type of chocolate works best for this recipe?

Chopped dark or semi-sweet chocolate works best as it balances sweetness and richness, melting beautifully in the layers of dough.

Pain au Chocolat Tear-and-Share Loaf Recipe

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★★★★★

4.9 from 71 reviews

This Pain au Chocolat Tear-and-Share Loaf is a delightful twist on the classic French pastry, perfect for sharing. Flaky layers of buttery dough envelop rich, dark chocolate, baked to a golden perfection. Ideal for breakfast or an indulgent snack.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French

Ingredients

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Dough Ingredients

• 3 1/2 cups all-purpose flour
• 1 cup whole milk, warmed
• 2 1/4 tsp (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 1 tsp salt
• 1/2 cup unsalted butter, softened

Filling

• 1 cup dark chocolate bars or chocolate chips

Instructions

1. Prepare the yeast dough: In a bowl, dissolve the yeast in warmed milk with a pinch of sugar. Let it activate for about 5-10 minutes until frothy. In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter and the activated yeast mixture. Knead the dough until smooth and elastic, approximately 8-10 minutes by hand or 5-6 minutes in a mixer. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
2. Roll out the dough: Once risen, punch down the dough and roll it into a large rectangle, roughly 12 by 18 inches, on a lightly floured surface. Spread the softened butter thinly over the surface.
3. Add the chocolate layers: Place chocolate bars or chips evenly along the length of the dough rectangle in rows. Fold the dough over the chocolate pieces, creating layers. Cut the layered dough into strips or squares suitable for tearing apart.
4. Assemble the loaf: Place the dough pieces in a greased loaf pan, arranged snugly to form a tear-and-share loaf. Cover loosely and allow a second rise for about 30-45 minutes, until puffy.
5. Bake the loaf: Preheat the oven to 350°F (175°C). Bake the loaf for 25-30 minutes or until golden brown on top and cooked through. Remove from the oven and let cool slightly before serving to enjoy warm, flaky layers and melted chocolate.

Notes

• Use high-quality dark chocolate for the best flavor and melting quality.
• Ensure the milk is warm but not hot to protect the yeast’s activity.
• Butter can be softened at room temperature for easier incorporation.
• Serve the loaf warm to enjoy the gooey chocolate and flaky texture best.
• Store leftover bread in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Pain au Chocolat, Tear-and-Share Bread, Chocolate Pastry, French Pastry, Breakfast Bread, Homemade Bread