Pain au Gianduja

Written By Aydan Zebib
Munch'd Gianduja Crème
$18.88

Flaky, buttery layers meet a decadent, nutty core. This Pain au Chocolat takes things up a notch, replacing standard chocolate bars with Munch’d Gianduja—rich, velvety, and deeply indulgent. To keep that perfect texture, we freeze the gianduja before rolling it into the pastry, ensuring a clean bake with a lusciously smooth centre.

Ingredients

Dough (Croissant Pastry)

  • 500g bread flour

  • 10g sea salt

  • 55g granulated sugar

  • 10g instant yeast

  • 300ml whole milk (cold)

  • 280g unsalted butter (for laminating)

  • 1 egg (for egg wash)

Filling & Topping

  • 100g Munch’d Gianduja

  • Flaky sea salt (optional, for finishing)

Method

Step 1: Freeze the Gianduja (At Least 2 Hours Before Use)

  1. Line a baking sheet with parchment paper.

  2. Pipe or spread Munch’d Gianduja into 10cm logs, about 1.5cm thick.

  3. Freeze for at least 2 hours or until solid. Keep frozen until needed.

Step 2: Prepare the Dough (Day 1)

  1. Mix: In a stand mixer with a dough hook, combine flour, salt, sugar, and yeast. Add the cold milk and mix on low speed until a rough dough forms.

  2. Knead: Increase speed to medium and knead for 3-5 minutes until smooth.

  3. Rest: Shape into a rectangle, wrap in plastic, and refrigerate overnight.

Step 3: Laminate the Butter (Day 2)

  1. Prepare Butter Block: Place 280g butter between parchment sheets. Roll into a 20x20cm square. Chill until firm but pliable.

  2. Envelope Fold: Roll the dough into a 40x20cm rectangle. Place the butter in the center, fold both ends over it, and seal the edges.

  3. First Fold: Roll into a 60x20cm rectangle, fold into thirds. Chill for 30 minutes.

  4. Second & Third Fold: Repeat rolling and folding two more times, chilling between each.

Step 4: Shape & Fill

  1. Roll Out: Roll the dough into a 40x30cm sheet, about 5mm thick.

  2. Cut: Slice into 10x7cm rectangles.

  3. Fill: Place a frozen Munch’d Gianduja log on the lower third of each piece. Roll the dough over the filling and continue rolling tightly. Place seam-side down on a baking tray.

Step 5: Proof & Bake

  1. Final Proof: Cover and proof at 21-24°C for 2 hours, until puffed.

  2. Egg Wash & Bake: Brush with egg wash and bake at 200°C (390°F) for 18-20 minutes until deep golden brown.

Step 6: Finishing Touches

  • Let cool slightly before biting in. Sprinkle flaky sea salt over the top for an extra touch.

Crisp, buttery pastry. Silky gianduja core. This is dessert—done properly.

Aydan Zebib
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