Pains Au Chocolate

How many weeks in a row will I test one of Richard Burr's recipes? 

This week, I'm testing out Pains Au Chocolat from "Bake It Yourself" by Richard Burr, a contestant from Great British Bake-Off. 

This is my first time EVER attempting a pastry, so this was interesting. 

You'll have to read to the end to see how they turned out! 

This recipe calls for chilling the pastry for a couple hours while making it, then overnight, so you'll need to start this at least the day before you want to eat these treats. You'll also need to set aside 2 hours for the pastries to rise once you've cut and filled them, so keep that in mind as you're planning your time. 




  • 250 grams strong white bread flour 

  • 250 grams plain (all-purpose) flour

  • 1 tablespoon quick yeast 

  • 2 teaspoons salt

  • 50 grams caster (white) sugar

  • 3 large eggs - 2 for the dough and one for an egg wash right before baking 

  • 120 ml whole milk

  • 60 ml warm water

  • 250 grams chilled, unsalted butter  



  • A stand mixer with dough hook OR a mixing bowl with a wooden spoon

  • Plastic wrap

  • Rolling pin - I got this one from Amazon


1. Mix the flours, yeast, salt and sugar in a bowl. Be sure to add the salt and yeast to opposite sides of the bowl so they don't touch before you start mixing 
2. Add the 2 eggs, cold water, and milk to the bowl
3. Mix with a wooden spoon and your hands for 15-20 minutes OR use a stand mixer with the dough hook and mix for 8 minutes on medium speed
4. Wrap the dough in plastic wrap and put in the fridge for an hour

5. Remove the dough from the fridge and roll out on a floured surface to 60x20 cm
6. Take the butter from the fridge and place it between 2 sheets of plastic wrap, beat the butter down with a rolling pin until it's 39x18 cm. Be sure to remove the recover the butter occasionally as the plastic wrap can get stuck in the butter
7. Place the butter on 2/3 of the rolled pastry, leaving room around the edge
8. Fold the 1/3 that's not covered over half the butter, making sure to seal the edges
9. Fold the other 1/3 of dough over the top, being sure to press and seal all the edge
10. Rotate the dough by 90 degrees and roll out to 60x20 cm again
11. Fold the dough in thirds like above, then wrap in plastic wrap and put in the fridge for an hour
12. Remove the dough and roll out once more, then folding it in thirds again
13. Rotate the dough by 90 degrees again, then roll out and fold into thirds
14. Wrap the folded dough in plastic and refrigerate over night, or at least 8 hours


This second part takes about 30 minutes to make, 2 hours to rise, then about 20 minutes to chill. Plan accordingly 


  • Danish Pastry Dough from the above recipe

  • The remaining egg from the above recipe, lightly beaten

  • 100 grams dark chocolate

  • 100 grams double cream (heavy cream for us Americans) 


  • 2 baking sheets lined with parchment paper

  • A rolling pin

  • A knife or pizza cutter 

  • Medium saucepan

  • Heatproof bowl

  • Metal spoon

  • Large piping bag

  • 2 plastic bags for rising 


1. To make the ganache filling, put the dark chocolate in a heatproof bowl
2. Put the double/heavy cream in the saucepan and bring to a boil
3. Pour the cream over the chocolate and stir with a metal spoon until the ganache is smooth and shiny
4. Pour the ganache into a piping bag and set aside

5. Take the dough from the fridge and roll out to 50x30 cm on a floured surface
6. Cut the dough into 15 squares of 10 cm. I used a pizza cutter for this and it worked great
7. Let the dough rest for 5 minutes

8. Pipe 2 lines of ganache on each pastry square 
9. Roll the pastry square tight, starting with the side closest to the first ganache line
10. Put the pastries onto the baking sheets, leaving plenty of room between them as they'll grow as they rise and even more when they bake 

11. Put each baking sheet into the plastic bags and leave somewhere cool to rise for 2 hours. Be sure that the bag doesn't touch the pastries. 
12. Preheat your oven to 400 degrees 
13. Remove the baking sheets from the bags 
14. Brush the lightly beaten egg over all the pastries

15. Bake in the oven for 16-18 minutes, until the pastries are risen and brown
16. Remove the baking sheets from the oven and cool on a wire rack 


  1. Be sure to roll these tight. 1/2 of my pastries unrolled during baking and ended up looking like a tart (see right)

  2. Take. Your. Time. Rolling this dough takes a while. Waiting for them to rise takes time. Bashing out the butter takes a while. Don't rush the process

  3. Put these seam-side down to help them from rolling over while they bake 

  4. Pipe your ganache a little further from the edge than I did. This will help you when you roll them 

Now that you've seen my successes and failures with this recipe, it's your turn to give it a go! 

Show me what you did by using the hashtag #LetsDoughThis on social media! If you give it a go, leave a comment below to let me know how it went! 

As always, make sure to check out my Instagram every Saturday to see these recipes first!