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Beurre Blanc
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French Pain au Chocolat
Flaky French butter pastry wrapped around dark chocolate batons — the proper morning pastry.
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24 hrPrep🔥
20 minCook🍽️
10Serves📊
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Ingredients
- 500g strong flour
- 60g sugar
- 10g salt
- 10g instant yeast
- 250ml cold milk
- 50ml cold water
- 250g cold butter (in a slab)
- 20 chocolate batons
- 1 egg, beaten
Instructions
- Mix flour, sugar, salt, yeast, milk and water; knead 5 min; chill 1 hour.
- Roll dough; place butter slab; enclose.
- Roll out and fold in thirds (letter fold); chill 1 hour.
- Repeat 3 more times.
- Roll out; cut into rectangles.
- Place 2 chocolate batons on each; roll up.
- Place seam-down; rise 2 hours.
- Brush with egg.
- Bake at 220C for 18-20 min until deep golden.
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Tara’s tips
- Cold butter is the secret of flaky layers.
- Patience for the folds is essential.
Serving suggestions
- Eat warm with coffee.
Storage & reheating
Best the day baked; freeze unbaked.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Chocolate batons?
Special pastry batons — dark chocolate, square section. French baking shops or use chopped dark chocolate.
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