Pain au Chocolat Tear-and-Share Loaf Recipe

Introduction

Pain au Chocolat Tear-and-Share Loaf is a delightful twist on the classic French pastry. This recipe makes it easy to enjoy flaky layers filled with rich chocolate, perfect for sharing with family or friends.

Ingredients

• Dough (prepared or homemade) – enough for one loaf
• Chocolate pieces or chocolate chips – about 100g
• Butter – 2 tablespoons, melted

Instructions

1. Step 1: Roll out the dough into a rectangle on a lightly floured surface.
2. Step 2: Place chocolate pieces evenly across the dough, then fold or roll the dough to enclose the chocolate, forming a loaf shape.
3. Step 3: Brush the loaf lightly with melted butter for a golden finish.
4. Step 4: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the loaf is golden brown and cooked through.
5. Step 5: Allow to cool slightly before tearing apart to serve warm.

Tips & Variations

• Use high-quality dark chocolate for a richer flavor, or milk chocolate for a sweeter taste.
• For extra flakiness, chill the dough before baking.
• Sprinkle coarse sugar on top before baking to add a crunchy texture.

Storage

Store the loaf in an airtight container at room temperature for up to 2 days. To reheat, warm in a low oven or microwave for a few seconds to restore softness and melt the chocolate inside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought dough for this recipe?

Yes, store-bought puff pastry or croissant dough works well and saves time.

What type of chocolate is best for pain au chocolat?

Traditionally, dark chocolate or bittersweet chocolate is used, but you can customize with milk or semi-sweet chocolate based on personal preference.

Pain au Chocolat Tear-and-Share Loaf Recipe

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4.7 from 135 reviews

This Pain au Chocolat Tear-and-Share Loaf is a delightful twist on the classic French pastry, featuring layers of buttery, flaky dough filled with rich chocolate. Perfect for sharing at breakfast or as a decadent treat with coffee, this easy-to-make loaf combines the indulgence of pain au chocolat with the convenience of a pull-apart bread.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 15 minutes
• Yield: 1 loaf, serves 8 1x
• Category: Dessert, Breakfast
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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Dough Ingredients

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

Filling

• 8 oz dark chocolate, roughly chopped or chocolate sticks

For Brushing

• 1 egg beaten with 1 tbsp water (egg wash)
• 2 tbsp melted butter (for brushing after bake)

Instructions

1. Prepare the dough. In a large mixing bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy. Add sugar, salt, egg, and softened butter. Gradually add the flour and knead until a smooth, elastic dough forms, about 8-10 minutes. Cover the dough and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
2. Shape and fill the dough. Once risen, punch down the dough and roll it out into a large rectangle (about 12×16 inches). Cut the dough into strips. Place pieces of chocolate on each strip and roll tightly to enclose the chocolate, forming individual rolls.
3. Assemble the tear-and-share loaf. Arrange the chocolate-filled rolls vertically in a greased loaf pan, close enough so they touch. Cover and allow the rolls to rise again for 30-45 minutes, until puffy.
4. Bake the loaf. Preheat the oven to 375°F (190°C). Brush the loaf with egg wash before placing it in the oven. Bake for 25-30 minutes or until the loaf is golden brown and cooked through.
5. Finish and serve. Remove the loaf from the oven and immediately brush with melted butter for a shiny, flavorful crust. Allow it to cool slightly before serving to enjoy the gooey melted chocolate and flaky layers. Pull apart pieces to share.

Notes

• You can substitute dark chocolate with milk or semi-sweet chocolate according to your preference.
• Ensure the milk is not too hot when activating yeast to avoid killing it.
• For a dairy-free version, use non-dairy milk and vegan butter substitutes.
• This dough can be prepared ahead and refrigerated overnight for more developed flavor.
• Use chocolate sticks or small chocolate pieces specifically designed for baking for best melting results.

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