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. Perfect for sharing, this easy-to-make loaf is filled with rich chocolate and baked to a golden perfection. It’s an inviting treat for breakfast or an afternoon snack.

Ingredients

• Dough (enough for one loaf)
• Chocolate (preferably dark or semi-sweet, chopped)
• Butter (for greasing and brushing)

Instructions

1. Step 1: Roll out the dough into a rectangle on a floured surface.
2. Step 2: Place chopped chocolate evenly along the dough and fold or roll the dough to enclose the chocolate.
3. Step 3: Cut the dough into individual portions to form a tear-and-share loaf shape.
4. Step 4: Arrange the portions close together in a greased loaf pan.
5. Step 5: Brush the top with melted butter for a golden crust.
6. Step 6: Bake in a preheated oven at 350°F (175°C) until the loaf is golden brown and cooked through, about 25-30 minutes.
7. Step 7: Allow to cool slightly before serving to enjoy warm, melty chocolate bites.

Tips & Variations

• Use high-quality chocolate bars or chocolate chips for rich flavor.
• Brush with egg wash instead of butter for a shinier crust.
• Add a sprinkle of sea salt on top before baking to enhance the chocolate taste.
• Try using puff pastry dough for a flakier texture instead of traditional bread dough.

Storage

Store leftover loaf in an airtight container at room temperature for up to 2 days. To keep it fresher longer, wrap and refrigerate for up to 4 days. Reheat gently in the oven or microwave before serving to restore warmth and soften the chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of chocolate?

Yes, you can use milk, dark, or even white chocolate depending on your preference. Mixing chocolates can add depth to the flavor as well.

Is it necessary to let the loaf cool before eating?

It’s best to let it cool slightly so the chocolate is not too hot and the loaf holds its shape, but enjoying it warm ensures a deliciously melty experience.

Pain au Chocolat Tear-and-Share Loaf Recipe

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This Pain au Chocolat Tear-and-Share Loaf is a delightful twist on the classic French pastry, featuring layers of buttery dough filled with rich chocolate. Perfect for breakfast or an indulgent snack, this loaf bakes to a golden brown, allowing you to easily pull apart each chocolate-filled piece.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

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Dough

• 3 1/4 cups (400g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 3/4 cup (180ml) warm milk (about 110°F / 43°C)
• 3 tbsp unsalted butter, softened
• 1 large egg

Filling

• 6 oz (170g) dark or semi-sweet chocolate bars or chocolate sticks

Topping

• 1 large egg, beaten (for egg wash)
• 2 tbsp unsalted butter, melted (optional, for brushing)

Instructions

1. Prepare the Dough: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until the mixture is frothy. Add the flour, salt, softened butter, and egg. Mix until a soft dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
2. First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours until doubled in size.
3. Shape the Loaf: Punch down the risen dough and roll it out on a floured surface into a large rectangle about 12×18 inches. Cut the dough into strips wide enough to wrap around the chocolate pieces.
4. Fill and Assemble: Place a piece of chocolate at one end of each strip, then roll the dough around the chocolate to form individual rolls. Arrange these rolls vertically, seam side down, close together in a greased loaf pan so they fill the pan.
5. Second Rise: Cover the pan with a towel and let the dough rest for 30-45 minutes until puffed.
6. Preheat and Egg Wash: Preheat your oven to 350°F (175°C). Brush the top of the dough gently with beaten egg for a shiny finish.
7. Bake: Bake the loaf in the preheated oven for 25-30 minutes or until golden brown and cooked through.
8. Optional Butter Brush: When the loaf comes out of the oven, brush the top with melted butter for an extra glossy, rich finish.
9. Cool and Serve: Let the loaf cool slightly in the pan before removing. Serve warm and pull apart each chocolate-filled segment to enjoy.

Notes

• You can use dark, semi-sweet, or milk chocolate depending on your preference.
• Make sure the milk is warm, not hot, to activate the yeast properly.
• This bread is best enjoyed the day it’s made but can be gently warmed the next day.
• Store leftovers in an airtight container at room temperature for up to 2 days.
• For a richer dough, substitute half of the milk with cream or add an extra tablespoon of butter.

Keywords: Pain au Chocolat, Tear-and-Share, French pastry, chocolate bread, breakfast loaf, pull-apart bread