Gelatin Free Pain au Chocolat
Few baked goods rival the satisfaction of biting through shatteringly crisp, buttery layers to reach a molten ribbon of dark chocolate tucked inside. This classic French pastry is built entirely from scratch using flour, cold butter, whole milk, sugar, yeast, and dark chocolate — nothing more, nothing less. That simplicity is actually great news if you've been scanning ingredient labels on store-bought pastries, since commercial versions often sneak in unexpected additives to improve shelf life or texture. The real magic here is the lamination process: cold butter is folded into the dough through three careful turns, creating dozens of distinct, flaky layers that puff dramatically in a hot oven. It takes patience and a few rounds of chilling, but none of the steps are technically difficult — just methodical. The result is a deeply golden, caramelized exterior with a soft, airy interior and two chocolate batons per pastry that melt just enough during baking to feel indulgent without being overwhelming. Pull them from the oven, let them cool just long enough not to burn your fingers, and enjoy them while the layers are still at their crispiest.
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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.
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