French pain au chocolat requires 81 precise folds to create 729 butter layers—one less fold ruins the entire pastry.
Chocolate Stuffed Bread
Indulge in a delightful treat with our Chocolate Stuffed Bread, where fluffy white bread meets rich, melted chocolate for an irresistible combination! This easy-to-make recipe involves rolling out dough, filling it with velvety chocolate, and baking it to golden perfection. Perfect for breakfast or dessert, this sweet sensation is sure to impress everyone at your table!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(4)
- white bread
- bread crumbs (240 ml)
- chocolate spread (240 ml)
- 4 tablespoons flour mixed with water (60 ml)
👨🍳 Instructions
- 1
Spread chocolate spread on the white bread, stack them, and then cut.
- 2
Dip in the flour-water mixture, coat with bread crumbs, and fry until golden brown.
- 3
Pack in a container and add toppings as desired.
💡 Pro Tips
- ✓Chill your assembled chocolate-stuffed bread for 15-20 minutes before coating to prevent the chocolate from melting and leaking during the flour-water dip process.timing15-20 minutes
- ✓Make your flour-water mixture with a 1:1.5 ratio (flour to water) and add 1% salt to create better adhesion and prevent the coating from sliding off during frying.technique1:1.5 ratio, 1% salt
- ✓Maintain oil temperature at 340-350°F because lower temps cause soggy coating while higher temps burn the exterior before the bread warms through.equipment340-350°F
- ✓Use day-old bread instead of fresh because it has 15-20% less moisture content, preventing soggy texture and helping the coating adhere better.ingredient15-20% less moisture
- ✓Press the bread stack edges with a fork to create a 5mm seal around the perimeter, preventing chocolate leakage through capillary action during frying.technique5mm seal
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
French pain au chocolat requires 81 precise folds to create 729 butter layers—one less fold ruins the entire pastry.
Chocolate Stuffed Bread
Indulge in a delightful treat with our Chocolate Stuffed Bread, where fluffy white bread meets rich, melted chocolate for an irresistible combination! This easy-to-make recipe involves rolling out dough, filling it with velvety chocolate, and baking it to golden perfection. Perfect for breakfast or dessert, this sweet sensation is sure to impress everyone at your table!
📝 Ingredients
Serves 4🫙Pantry Staples(4)
- white bread
- bread crumbs (240 ml)
- chocolate spread (240 ml)
- 4 tablespoons flour mixed with water (60 ml)
👨🍳 Instructions
- 1
Spread chocolate spread on the white bread, stack them, and then cut.
- 2
Dip in the flour-water mixture, coat with bread crumbs, and fry until golden brown.
- 3
Pack in a container and add toppings as desired.
💡 Pro Tips
- ✓Chill your assembled chocolate-stuffed bread for 15-20 minutes before coating to prevent the chocolate from melting and leaking during the flour-water dip process.timing15-20 minutes
- ✓Make your flour-water mixture with a 1:1.5 ratio (flour to water) and add 1% salt to create better adhesion and prevent the coating from sliding off during frying.technique1:1.5 ratio, 1% salt
- ✓Maintain oil temperature at 340-350°F because lower temps cause soggy coating while higher temps burn the exterior before the bread warms through.equipment340-350°F
- ✓Use day-old bread instead of fresh because it has 15-20% less moisture content, preventing soggy texture and helping the coating adhere better.ingredient15-20% less moisture
- ✓Press the bread stack edges with a fork to create a 5mm seal around the perimeter, preventing chocolate leakage through capillary action during frying.technique5mm seal