Lupin Free Pain au Chocolat
Few baked goods inspire as much awe as a perfectly laminated pastry with shattering layers and a molten chocolate center. The magic here comes from a classic détrempe dough folded around a cold butter block through three careful turns, building those iconic honeycomb layers that puff and crisp in a hot oven. Dark chocolate batons tucked into each rolled rectangle melt just enough during baking to create that rich, bittersweet pocket everyone is chasing. The ingredient list is refreshingly straightforward — flour, butter, milk, yeast, sugar, salt, and chocolate — so there's no need to second-guess what's hiding in a store-bought version. For anyone navigating lupin sensitivities, that simplicity matters enormously, since lupin flour is increasingly used as a protein booster or flour extender in commercial pastries and bakery products without always being obvious on the label. Making these at home puts you fully in control of every gram that goes into the dough. The process takes patience across a couple of days, but each step is manageable, and the payoff — a golden, deeply caramelized pastry with crackling layers — is absolutely worth clearing your schedule for.
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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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