Pain au Chocolat Tear-and-Share Loaf Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
