Giant Pain au Chocolat Caramel (Print Version)
Buttery French pastry filled with caramel chocolate, finished with a glossy chocolate glaze for sharing.
# Ingredients:
→ Dough
01 -
500 g all-purpose flour
02 -
60 g granulated sugar
03 -
10 g fine sea salt
04 -
10 g instant yeast
05 -
300 ml cold whole milk
06 -
60 g unsalted butter, melted and cooled
07 -
280 g unsalted butter, cold, for laminating
→ Filling
08 -
250 g milk chocolate-caramel bar
09 -
100 g milk chocolate, chopped (optional)
→ Egg Wash
10 -
1 large egg
11 -
1 tbsp milk
→ Chocolate Glaze
12 -
100 g dark chocolate, chopped
13 -
60 ml heavy cream
14 -
1 tbsp unsalted butter
# Steps to Follow:
01 -
In a large bowl, mix flour, sugar, salt, and instant yeast. Add cold milk and melted butter. Stir until a shaggy dough forms and knead for 2–3 minutes until mostly smooth.
02 -
Flatten the dough into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
03 -
Place cold butter between two sheets of parchment paper. Pound and roll into a 20 by 20 cm square.
04 -
Roll out the chilled dough into a 30 by 30 cm square. Place the prepared butter in the center, fold the dough over to encase the butter, and seal the edges. Roll out to a 25 by 60 cm rectangle, fold into thirds, wrap, and chill for 30 minutes. Repeat the rolling and folding process twice more, chilling 30 minutes between each fold.
05 -
Roll the laminated dough into a large rectangle, about 30 by 40 cm, 1 cm thick. Place the milk chocolate-caramel bar lengthwise down the center and sprinkle with chopped chocolate if using. Fold the dough over the filling, pinch the seams to seal securely.
06 -
Transfer seam-side down to a parchment-lined baking sheet. Cover loosely and let rise at room temperature until puffy, about 45–60 minutes.
07 -
Preheat oven to 200°C (400°F).
08 -
Whisk together the egg and milk. Brush the surface of the pastry with egg wash.
09 -
Bake for 30–35 minutes, until deep golden brown and crisp. If the pastry browns too quickly, tent with foil after 20 minutes. Cool on a wire rack for 15 minutes.
10 -
Melt dark chocolate, heavy cream, and butter together until smooth. Drizzle the warm glaze over the pastry. Allow glaze to set for 10 minutes before serving.
# Additional Notes:
01 -
Add soft caramel candies with the chocolate filling for an extra gooey center.
02 -
Serve warm for the best texture and flavor.
03 -
Presents beautifully as a brunch centerpiece and pairs well with coffee or milk.
04 -
For convenience, assemble the pastry the night before, refrigerate, then bake fresh in the morning.