Replying to @Alex a la carte so happy so many of you tried this giant buttery brioche “pain au chocolat”! recipe below for the ones asking for it again:
dough:
500g all-purpose flour
7g instant yeast or 15g FRESH yeast (I use fresh yeast)
10g fine sea salt
40g sugar
2 eggs (100g)
160g warm milk
100g softened butter
mix flour, yeast, salt, and sugar. add eggs + warm milk. knead, then mix in butter. knead until smooth and elastic (10–15 min).
cover + rise 1.5–2 hrs until doubled.
(If using fresh yeast, dissolve it in warm milk (not hot). Let sit 5 minutes until slightly creamy and then continue with the recipe, don’t add milk twice)
fill:
30g softened butter
80–90g chopped dark chocolate
roll into 18x10” rectangle. spread butter, sprinkle chocolate. tri-fold like a letter, then carefully roll just a bit thinner so it’s around 12x7, then roll into log. Pinch the seam under the log and place in parchment-lined cast iron pan.
proof:
rise 60–75 min, until puffy! Do an egg wash
bake:
375ºF
– lid on 30–35 min
– lid off 25–30 min
tent if browning too fast
done when deep golden + sounds hollow (or 195ºF internal if using a thermometer)
cool 1 hr before slicing. Do not cut before 1 hour.
#chocolatebread #painauchocolat #fallbakes #breadbaking #bakingszn
If you’re inspired by the idea of a giant buttery brioche pain au chocolat, it’s important to understand some key baking tips to ensure your loaf comes out beautifully every time. Firstly, using fresh yeast, as mentioned in the recipe, can significantly improve the bread’s texture and flavor. Fresh yeast dissolves in warm milk to activate before combining with other ingredients, kickstarting the rising process effectively. However, if you only have instant yeast on hand, that works well too, just add it directly to the flour mixture. Kneading plays a big role when making brioche dough, especially a rich dough with high butter content. Knead gently until the dough becomes smooth and elastic to develop gluten properly, which ensures a tender crumb. The resting and rising periods are equally crucial. Covering the dough and allowing it to rise until doubled, usually 1.5–2 hours, helps develop flavor and lightness. When it comes to filling, don’t skimp on the quality of chocolate. Chopped dark chocolate with 60-70% cocoa content gives the perfect bittersweet contrast to the buttery brioche. Spreading softened butter before sprinkling chocolate helps the layers meld and keeps the chocolate from sinking too quickly. Shaping the dough as a 18x10 inch rectangle and folding it tri-fold like a letter creates the classic laminated layers reminiscent of puff pastry. Rolling the dough to about 12x7 inches before shaping into a log allows the final bread to have a delicate, layered texture once baked. Proofing your shaped dough until puffy ensures a soft and airy interior. Applying an egg wash before baking gives the crust a golden sheen and helps with browning. If you notice the bread browning too fast before it’s fully baked through, tent it with foil to prevent burning. Baking with the lid on the cast iron pan traps steam for the first 30-35 minutes, which is key to achieving a moist crumb and a shiny crust. Removing the lid for the last 25-30 minutes allows the crust to become beautifully crisp. Use a thermometer to check for doneness—an internal temperature of about 195ºF confirms it’s fully baked. Finally, patience is essential: let the pain au chocolat cool completely for at least an hour before slicing to allow the structure to set, preventing tearing or collapsing. This recipe is perfect for fall bakes and anyone craving that indulgent bakery-style chocolate brioche right at home. For an extra touch, try pairing slices with a cup of rich coffee or tea, making it a delightful breakfast or afternoon treat. Happy baking with your giant pain au chocolat adventure!
not enough chocolate 🥀🥀