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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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/chocolate-tear-and-share-pain-au-chocolat-loaf-recipe/