How To Make Sourdough Pain Au Chocolat

"Making the naturally leavened laminated pastry is a long, but extremely satisfying process, and it will be all worth it once you bite into one of the freshly baked Sourdough Pain Au Chocolat!"

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"Let's eat Pain Au Chocolat and pretend we're in Paris!"

7 Ingredients You Will Need

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Use Active Starter At Its Peak

To ensure a good lift you will need a strong active starter to help a heavily enriched dough rise.

Make Detempre

Make the main dough! Proof it at room temperature, then finish proofing in the fridge.

Laminate With Butter

In this step, butter is encased into the sourdough detempre and rolled out multiple times to create butter layers. How to Laminate?

Chop Up Dark Chocolate

Rich dark chocolate will make the best pain au chocolat filling. We use 52% cocoa solids baker's chocolate!

Shape and Bake Pain Au Chocolat

A satisfying process that will get you all excited about eating them! Once shaped, they will proof again at room temperature.

Enjoy!

All the hard work and patience pays off! The crescent shape, the layers created by lamination and the crispy brown exterior! Full Recipe Here

Sourdough Pain Au Chocolat Recipe

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How To Make Sourdough Pain Au Chocolat

"Making the naturally leavened laminated pastry is a long, but extremely satisfying process, and it will be all worth it once you bite into one of the freshly baked Sourdough Pain Au Chocolat!"

Let’s get started!

"Let's eat Pain Au Chocolat and pretend we're in Paris!"

"Let's eat Pain Au Chocolat and pretend we're in Paris!"

7 Ingredients You Will Need

Use Active Starter At Its Peak

01

Make Detempre

02

Laminate With Butter

03

Chop Up Dark Chocolate

04

Shape and Bake Pain Au Chocolat

05

Enjoy!

06

Sourdough Pain Au Chocolat Recipe

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