Xanthan Gum Free Pain au Chocolat
Flaky, buttery, and hiding a molten ribbon of dark chocolate inside, this classic French pastry is one of those bakes that feels almost impossibly luxurious — and yet it comes together with a short list of honest, straightforward ingredients. Every component here is naturally free of xanthan gum, which is a genuine relief since many store-bought laminated pastries and pre-made doughs sneak in stabilizers and additives you never asked for. The magic is entirely in the lamination: cold butter folded and rolled into the dough across three careful turns builds those signature shatteringly crisp layers from scratch, no gums or binders needed. Cold milk and water keep the dough relaxed and workable, while the softened butter in the dough itself adds just enough richness to hold everything together. Two chocolate batons rolled into each rectangle mean you get a generous, gooey hit of dark chocolate in every single bite. The double egg wash gives the finished pastries that deep, glossy amber crust that makes them look like they came straight out of a Parisian boulangerie window. Yes, this recipe takes patience across multiple chilling sessions, but the process is meditative and the payoff — warm, layered, chocolate-filled pastry fresh from your own oven — 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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