Macadamia Free Pain au Chocolat
Few things in the pastry world rival the moment you pull apart a perfectly laminated chocolate pastry and watch the layers shatter into buttery, flaky ribbons. This recipe builds that magic from scratch using a classic détrempe dough, a hand-formed butter block, and three careful turns to create dozens of gossamer layers that puff and crisp in the oven. The filling is beautifully simple — dark chocolate batons tucked and rolled into each parcel so every bite delivers a molten, bittersweet center. For anyone navigating tree nut concerns, this recipe is naturally free of macadamias and any nut-based ingredients, relying entirely on butter, flour, milk, and chocolate to do the heavy lifting. Store-bought versions can be a gamble when it comes to shared production lines and undisclosed add-ins, so making these at home puts you fully in control of every ingredient. The process takes patience across multiple chilling sessions, but none of the individual steps are beyond a motivated home baker. The payoff — a deep amber, crackling crust giving way to soft, chocolate-streaked layers — is absolutely worth every fold.
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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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