Mushroom Free Pain au Chocolat
Flaky, buttery, and hiding a molten ribbon of dark chocolate inside, this French pastry is one of those baked goods that feels almost impossibly luxurious to pull off at home — and yet the ingredient list is refreshingly straightforward. Every component here is naturally free of fungi and fungal derivatives, so there's no need to scrutinize labels or swap anything out. The magic is entirely in the technique: cold butter, patient lamination, and three careful folds that build those signature tissue-thin layers. Rolling the chocolate batons right into the dough before proofing means every bite delivers that perfect pastry-to-chocolate ratio. The double egg wash gives the finished pastries that deep amber gloss you'd expect from a Parisian boulangerie window. Yes, it takes time — the dough needs its rests, the butter block needs to stay cold, and the proof needs to go slowly — but none of the individual steps are difficult once you understand the rhythm. Pull them from the oven when the tops are a rich, even brown, let them cool just long enough not to burn your fingers, and then enjoy something genuinely spectacular.
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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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