Chocolate Tear and Share Pain au Chocolat Loaf Recipe

Introduction

Pain au chocolat tear and share loaf is a delightful twist on the classic French pastry. This shareable treat features layers of flaky dough filled with rich chocolate, perfect for breakfast or a sweet snack.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1 cup warm milk
• 1/2 cup unsalted butter, softened
• 1 cup dark chocolate sticks or chopped chocolate

Instructions

1. Step 1: In a large bowl, combine the flour and yeast. Gradually add warm milk and mix until a dough forms.
2. Step 2: Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
3. Step 3: Roll out the dough into a rectangle about 1/4 inch thick. Spread softened butter evenly over the surface.
4. Step 4: Cut the dough into squares large enough to hold a piece of chocolate. Place chocolate on each square, then fold or roll the dough to enclose the chocolate.
5. Step 5: Arrange the filled dough pieces close together in a greased loaf pan to create a pull-apart effect. Cover and let rise for another 30-45 minutes.
6. Step 6: Preheat the oven to 375°F (190°C). Bake the loaf for 25-30 minutes, or until golden brown and cooked through.
7. Step 7: Remove from oven and allow to cool slightly before tearing apart and serving.

Tips & Variations

• Use high-quality dark chocolate for a richer flavor.
• Brush the loaf with an egg wash before baking for a shiny, golden crust.
• Try adding a sprinkle of sea salt on top before baking for a sweet-salty contrast.
• Swap butter for margarine or oil if desired, but butter gives the best texture and flavor.

Storage

Store any leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm pieces slightly in a toaster oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Use slightly less and add it directly to the flour without proofing in milk.

Can I make this dough ahead of time?

Absolutely. Prepare the dough and let it rise, then refrigerate overnight. Shape and bake the next day for fresh pain au chocolat.

Chocolate Tear and Share Pain au Chocolat Loaf Recipe

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4.8 from 75 reviews

This Pain au Chocolat Tear and Share Loaf is a delightful twist on the classic French pastry, featuring layers of buttery, flaky dough generously filled with rich chocolate. Perfect for breakfast or a sweet snack, this pull-apart loaf makes sharing effortless and fun.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, softened
• 2 tbsp granulated sugar
• 1/2 tsp salt

Filling

• 6 oz (about 100g) semi-sweet chocolate, chopped or in sticks
• 2 tbsp melted butter (for brushing)

Instructions

1. Prepare the Dough: In a mixing bowl, dissolve the yeast and sugar in warm milk and let stand for 5-10 minutes until foamy. Add the flour, salt, and softened butter, and knead until a smooth, elastic dough forms, about 8-10 minutes. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
2. Shape and Fill the Dough: After the dough has risen, punch it down and roll it out into a rectangular shape about 12×15 inches. Cut the dough into squares or strips sufficient to wrap pieces of chocolate. Place a piece of chocolate on each dough section and fold or roll to enclose the chocolate.
3. Assemble the Loaf: Arrange the filled dough pieces in a greased loaf pan or a round cake pan, closely packed to allow them to bake into a tear-and-share loaf. Brush the top with melted butter.
4. Second Rise: Cover the assembled dough and let it rise again for 30-45 minutes until puffy.
5. Bake: Preheat the oven to 375°F (190°C). Bake the loaf for 25-30 minutes or until golden brown and cooked through. Remove from oven and let cool slightly before serving.

Notes

• Use high-quality dark or semi-sweet chocolate for the best flavor.
• If you want a flakier texture, consider laminating the dough with butter as in traditional croissants.
• The loaf can be served warm or at room temperature.
• Store leftovers in an airtight container for up to 2 days; reheat gently before serving.

Keywords: Pain au Chocolat, Tear and Share Loaf, Chocolate Pastry, French Pastry, Breakfast Bread