Bi-Coloured Pain au Chocolat
Makes: 24 pieces
  • Good to go
Learn how to make a crispy and flaky croissant with a twist.
Learn how to make a crispy and flaky croissant with a twist.
Shelf life:
1 day
+16 Celsius
Containing: 5 Components

Pain au Chocolat Dough

Ingredients: Pain au Chocolat Dough

  • 1000 g
    White Flour
  • 25 g
  • 120 g
  • 40 g
    fresh yeast
  • 200 g
    Butter, melted
  • 480 g

Preparation: Pain au Chocolat Dough

Mix together the flour, salt, sugar, yeast, melted butter and milk on 1st speed for 5 minutes.

Mix on second speed for another 5 minutes until a gluten network has formed.

Reserve some of the dough for the chocolate dough (Component #2)

Leave the dough to rest in a warm environment for 45 minutes or till the dough has risen properly.

Flatten the dough to a rectangle, cover and place in the fridge until the next day.



  • Hook Attachment
  • Spatula
  • Large Bowl
  • Large mixing bowl

Chocolate Dough

Ingredients: Chocolate Dough

  • 240 g
    Pain au chocolat dough
  • 24 g
  • 24 g
  • 12 g

Preparation: Chocolate Dough

In a mixing bowl, attached with a hook mix the pain au chocolat dough,the soft butter, cocoa powder and milk together. 

Leave the dough to rest in a warm environment for 45 minutes or till the dough has risen properly.

Cover and reserve in the fridge for the final step.



  • Plastic film
  • Hook Attachment
  • Mixing Bowl

Dough Lamination

Ingredients: Dough Lamination

  • 500 g
    Dry Butter for lamination

Preparation: Dough Lamination

This process can also be carried out by hand using a rolling pin, however for professional results, a dough sheeter is used. 

Using a dough sheeter, spread some flour on the butter and roll it out to a 15 cm by 30 cm sheet. Roll through the dough sheeter several times if needed. 

Place the butter in the middle of the dough and fold the dough around the butter. 

Make a book or a double fold, followed by a single fold. 

Humidify the dough slightly to ensure the chocolate dough sticks.

Roll out the chocolate dough to the same size of the laminated dough and cover the laminated dough.

Place in the refrigerator for 45 minutes before rolling out.

Roll out the dough to 4mm.



  • Metal Tray
  • Knife
  • Gloves
  • Plastic film
  • Rolling pin
  • Dough sheeter


Ingredients: Assembly

  • 200 g

Preparation: Assembly

Cut rectangles of 8.5cms by 14cms. With a sharp blade cut the chocolate dough side in diagonal lines, taking care not to cut too deeply.

Place two sticks of Carma® bake stable chocolate sticks 1cm from the base of the rectangles. 

Roll to cover the sticks and finish rolling the dough to ensure that the end of the dough is at the bottom of the pain au chocolat. 

Place the pain au chocolat on a metal tray lined with a silpat mat, cover with a plastic film and leave it to proof for 2 hours or until the pain au chocolat doubles in size.



  • Metal Tray
  • Gloves
  • Plastic film
  • Rolling pin
  • Silpat
  • Bicycle cutter
  • Dough sheeter
  • Rolling cutter

Eggwash & Baking

Ingredients: Eggwash & Baking

  • 100 g
    Cream 35%
  • 100 g
    egg yolks

Preparation: Eggwash & Baking

Mix the egg yolks and the cream together. 

Strain the mixture to obtain a texture that is more liquid. 

Using a brush or a spray, put eggwash the surface of the pain au chocolat. 

Bake for 15 minutes, or until well risen and golden brown, in a convection oven at 177ºC (350ºF).



  • Metal Tray
  • Whisk
  • Strainer
  • Parchment paper
  • Gloves
  • Mixing bowl (s)
  • Brush

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