Legàmi’s Recipe for Pain au Chocolat

Every recipe tells a story. This is the title we have given to the stories of those professionals who have chosen to use Mulino Padano flours to bring their dreams and projects to life.

The following recipe, Pain au Chocolat, was created by Chiara and Davide from Legàmi, a project that focuses on regionality, research, and carefully selected local ingredients. This is precisely why they chose our flours as the foundation for their creations.

At this link you can also discover our own recipe for Pain au Chocolat, which also includes a variation for a two-tone version.

Ingredients for Pain au Chocolat

• 867 g type “00” Mulino Padano Croissants and Puff Pastry flour
• 200 g solid sourdough starter
• 58 g water
• 125 g full fat milk
• 250 g egg
• 30 g fresh brewer’s yeast
• 175 g granulated sugar
• 25 g honey

• 200 g butter made from the top of the cream
• 15 g salt
• 50 g Vanilla paste
• 50 g Orange paste

• 500 g butter
• Chocolate bars for pain au chocolat

Method for Pain au Chocolat

1. Place the flour, sourdough starter, fresh yeast, sugar, honey, and the liquids: water, milk, and eggs, into a stand mixer. Start kneading on low speed for 5 minutes, then increase to the second speed until the dough is perfectly combined (at least 15 minutes).
2. Add the softened butter a little at a time.
3. Stir in the salt and vanilla and orange paste; finally, whisk until smooth.
4. Round the dough into a ball, place it in a container and let it triple its initial volume in a proofing cell for approximately 2.5-3 hours at 27 °C.
5. Once tripled in size, press the dough into a pan, giving it as even a shape as possible. Leave to rise for 12 hours at 4 °C.
6. The following day, laminate of the dough: encase the butter in the dough, first fold it into 4 and then into 3. Leave the laminated dough to rest at a temperature of 4 °C for at least an hour and a half.
7. Now, roll out the dough to a thickness of 4mm using a pasta machine. Cut into 5cm x 23cm rectangles, and shape the pains au chocolat by placing the chocolate bars on the pastry and rolling them up, making sure to flatten the ends with a pastry cutter so they don’t unroll while they rise.
8. Place the pains au chocolat, spaced well apart, on a baking tray, and place them in a proofing cell for approximately 3 hours at 26 °C.
9. Bake in a fan oven at 155 °C for approximately 20 minutes.
10. As soon as they come out of the oven, finish by coating them with a 50:50 sugar/water syrup.