Giant Pain au Chocolat Caramel (Printable Version)
# What You Need:
→ 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 melted and cooled unsalted butter
07 -
280 g cold unsalted butter (for laminating)
→ Filling
08 -
250 g milk chocolate-caramel bar
09 -
100 g chopped milk chocolate (optional)
→ Egg Wash
10 -
1 large egg
11 -
1 tbsp milk
→ Chocolate Glaze
12 -
100 g chopped dark chocolate
13 -
60 ml heavy cream
14 -
1 tbsp unsalted butter
# Steps to Follow:
01 -
In a large bowl, combine flour, sugar, salt, and yeast. Add cold milk and melted butter. Mix until a shaggy dough forms. Knead for 2–3 minutes until mostly smooth. Flatten into a rectangle, wrap in plastic, and chill for 30 minutes.
02 -
Place cold butter between two sheets of parchment. Pound and roll into a 20x20 cm square. Roll chilled dough into a 30x30 cm square. Place butter in the center, fold dough over butter, and seal edges. Roll out to a 25x60 cm rectangle. Fold into thirds. Wrap and chill for 30 minutes. Repeat rolling and folding twice more, chilling 30 minutes between each.
03 -
Roll the laminated dough into a 30x40 cm large rectangle, about 1 cm thick. Place the chocolate-caramel bar(s) lengthwise down the center, sprinkling extra chopped chocolate if desired. Fold the dough over the filling, pinching seams to seal well.
04 -
Place the shaped dough seam-side down on a parchment-lined baking sheet. Cover loosely and let rise at room temperature until puffy, 45–60 minutes.
05 -
Preheat to 200°C (400°F).
06 -
Whisk together the egg and milk. Brush the risen pastry with the egg wash.
07 -
Bake the pastry for 30–35 minutes, until deep golden brown and crisp. If browning too fast, tent with foil after 20 minutes. Cool on a rack for 15 minutes.
08 -
Melt chocolate, cream, and butter together until smooth. Drizzle the glaze over the warm pastry and allow it to set for 10 minutes before serving.
# Additional Notes:
01 -
For an even more decadent center, add a few soft caramel candies with the chocolate bar.
02 -
Serve warm for maximum gooeyness.
03 -
Pairs beautifully with coffee or a glass of cold milk.
04 -
To prepare ahead, shape the pastry, cover, and refrigerate overnight to bake fresh in the morning.