Cashew Free Pain au Chocolat
Few things in the pastry world feel as indulgent as biting through shatteringly crisp, buttery layers to reach a molten ribbon of dark chocolate inside. This classic French pastry is built entirely from flour, butter, milk, eggs, sugar, and dark chocolate — a clean, straightforward lineup that makes it naturally free from tree nuts like cashews without any substitutions required. The real magic here is the lamination process: cold butter is folded into the dough through a series of turns and rests, creating dozens of distinct, flaky layers that puff dramatically in a hot oven. It's a project recipe that rewards patience, but each step is clearly laid out so even first-time laminated-dough bakers can follow along with confidence. The double egg wash gives the finished pastries that deep amber, lacquered crust you see in Parisian boulangerie windows. Warm from the oven and rested just long enough to let the chocolate set slightly, these are the kind of thing that make a weekend morning feel genuinely special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the dough
- 3 cups all-purpose flour, plus more for dusting
- 2 tsp instant yeast
- 3 tbsp granulated sugar
- 1 ½ tsp fine salt
- ¾ cup whole milk, cold
- ¼ cup water, cold
- 2 tbsp unsalted butter, softened
For the butter block
- 1 cup (2 sticks / 225g) unsalted butter, cold
For the filling
- 16 dark chocolate batons (or 4 oz dark chocolate, cut into 16 short sticks)
For the egg wash
- 1 large egg
- 1 tbsp whole milk
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, sugar, and salt. Add the cold milk and cold water, then mix on low speed until a shaggy dough forms, about 2 minutes. Add the 2 tbsp softened butter and increase to medium speed, mixing until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. The dough should be slightly tacky but not sticky.
- 2
Turn the dough out onto a lightly floured surface, shape it into a flat rectangle roughly 6×8 inches, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!