High Protein Pain au Chocolat

Elevate your breakfast or snack game with this indulgent yet nutritious High Protein Pain au Chocolat recipe! Combining the buttery, flaky layers of a classic French pastry with the muscle-building benefits of protein powder, this recipe transforms a traditional treat into a guilt-free delight. Perfect for satisfying both your sweet tooth and your fitness goals, these pastries are filled with rich dark chocolate and crafted with a tender, homemade dough that incorporates unflavored or vanilla protein powder for an extra nutritional boost. With step-by-step lamination techniques, these pastries rise to golden perfection, delivering bakery-worthy results in the comfort of your own kitchen. Serve warm for a melt-in-your-mouth experience that's as wholesome as it is decadent—a protein-packed twist on a timeless classic!

Nutriscore Rating: 50/100

Prep Time:240 mins

Cook Time:20 mins

Total Time:260 mins

Servings: 8

Ingredients

• 320 grams All-purpose flour
• 80 grams Protein powder (unflavored or vanilla)
• 40 grams Sugar
• 8 grams Salt
• 7 grams Active dry yeast
• 250 ml Warm milk (around 37°C)
• 250 grams Butter (cold and unsalted)
• 1 large Egg
• 120 grams Dark chocolate sticks or bars
• 1 large Egg (for egg wash)
• 15 ml Water

Directions

Step 1

In a large bowl, combine the flour, protein powder, sugar, and salt.

Step 2

Dissolve the yeast in the warm milk and let it sit for 5 minutes or until it begins to froth.

Step 3

Mix the milk and yeast mixture into the dry ingredients until a dough starts to form. Knead it on a floured surface for about 5-10 minutes until smooth.

Step 4

Wrap the dough in cling film and refrigerate it for at least an hour.

Step 5

On a floured surface, roll out the cold butter between two sheets of parchment paper into a rectangle about 1/2 inch thick. Chill again while rolling the dough.

Step 6

Roll the refrigerated dough into a rectangle twice the size of the butter block. Place the butter on one half of the dough and fold the dough over to cover the butter, pressing the edges to seal.

Step 7

Roll the dough into a long rectangle, then fold it into thirds like a letter. Wrap and chill for 30 minutes.

Step 8

Repeat the rolling and folding process twice more, chilling for 30 minutes between each turn.

Step 9

After the final chill, roll the dough into a large rectangle about 1/4 inch thick.

Step 10

Cut the dough into 8 rectangles. Place a piece of chocolate on one end of each rectangle and roll the dough around the chocolate to form a log.

Step 11

Place the pain au chocolat seam-side down on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them proof at room temperature until doubled in size, about 1-2 hours.

Step 12

Preheat your oven to 220°C (430°F).

Step 13

Make the egg wash by beating 1 egg with 15 ml of water and brush it over the pastries.

Step 14

Bake for 15-20 minutes or until golden brown and puffed.

Step 15

Let cool slightly before serving warm. Enjoy your high-protein treat!

Nutrition Facts

Serving size	1204 grams (1204.0g)

Amount per serving	% Daily Value*
Calories	4388

Total Fat 265.70g	341%
Saturated Fat 161.10g	806%
Polyunsaturated Fat 2.00g
Cholesterol 999mg	333%
Sodium 3597mg	156%
Total Carbohydrate 378.00g	137%
Dietary Fiber 19.10g	68%
Total Sugars 110.80g
Protein 131.90g	264%

Vitamin D 384IU	1921%
Calcium 802mg	62%
Iron 26mg	144%
Potassium 2064mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 11.9%

Carbs: 34.1%