Pain au Chocolat & Red Wine: A Love Letter to Indulgence
There are some days that call for coffee and toast… and others that deserve buttery pastry, melted dark chocolate, and a glass of wine poured just a little earlier than usual. This is one fun and unexpected pairing you simply HAVE to try.
Pain au Chocolat- flaky, golden, and unapologetically indulgent - is one of those rare treats that feels equally at home at a Galentine’s brunch, breakfast in bed with your favourite person, with afternoon tea, or on a slow winter day when you’re simply celebrating yourself.
And yes - we’re pairing it with red wine. Trust us - you will want to skip the Mimosa or afternoon tea when you try this!
Why Red Wine Works with Chocolate Croissants
Pain au Chocolat is rich without being heavy, buttery without being sweet-sweet. That balance makes it a surprisingly perfect match for off-dry red wines with bright fruit and gentle structure.
- Scoria brings fresh acidity, juicy red fruit, and a hint of sweetness that lifts the chocolate without overpowering it. It’s vibrant, playful, and a brilliant alternative to a mimosa.
- Lava Red leans a little deeper - plush, warming, and ideal if your brunch stretches into a long, cozy afternoon.
Together, pastry and wine create something that feels indulgent but intentional - exactly the energy we love to elevate our everyday.
Homemade Pain au Chocolat (Chocolate Croissants)
Yes, this takes a little time - but the payoff is more than worth it. If you’ve never made laminated dough before, don’t be intimidated. Take it step by step, pour yourself a glass, and enjoy the process.
Want to skip to the easy part? Grab a package of Tenderflake puff pastry, defrost and skip to step 4. Are you a Kelowna local? Visit Sandrine Pastry - they offer their beautiful pastry dough in the freezer section!
Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 tsp salt
- 1 tbsp instant yeast
- 1 ¼ cups (300 ml) cold whole milk
- 2 tbsp unsalted butter, softened
For Laminating
- 1 cup (225 g) unsalted butter, cold
For Filling & Finish
- Dark chocolate bars or batons (about 3–4 oz / 100 g)
- 1 egg (for egg wash)
- Optional: powdered sugar for dusting
Step 1: Make the Dough
In a large bowl (or stand mixer), combine flour, sugar, salt, and yeast. Add the cold milk and softened butter and mix until a smooth, slightly sticky dough forms.
Shape into a rectangle, wrap tightly, and refrigerate for at least 2 hours (or overnight).
Step 2: Prepare the Butter Block
Place the cold butter between two sheets of parchment paper and gently pound and roll it into a flat rectangle, about ½ inch thick. Keep it chilled but pliable.
Step 3: Laminate the Dough
Roll the chilled dough into a rectangle large enough to encase the butter. Place the butter in the center, fold the dough over it like a letter, and seal the edges.
Roll the dough gently into a long rectangle, then fold into thirds. Wrap and chill for 30 minutes.
Repeat this rolling and folding process three times total, chilling between each turn. This is what creates those beautiful flaky layers.
Step 4: Shape the Croissants
Roll the finished dough to about ¼ inch thick. Cut into rectangles roughly 4 x 6 inches.
Place a few pieces of dark chocolate along one short edge and roll tightly. Place seam-side down on a parchment-lined baking sheet.
Cover loosely and let proof at room temperature for 1½–2 hours, until puffy.
Step 5: Bake
Preheat oven to 400°F (200°C).
Brush pastries with egg wash and bake for 18–22 minutes, until deeply golden and crisp. Let cool slightly (if you can wait).
How to Serve (and Sip)
Serve warm, chocolate just melted, pastry shatteringly crisp.
Pour:
- Scoria if you want something bright, playful, and brunch-ready
- Lava Red if you’re leaning into slow mornings and lingering conversations
Add fresh berries, a dusting of powdered sugar, and maybe a second glass — because this isn’t about rules. It’s about enjoyment.
The Occasion (or Lack Thereof)
This is a recipe for:
- Galentine’s brunch with your favourite people
- Breakfast in bed that feels thoughtful but not fussy
Or a quiet morning where you decide that just because is reason enough
Good food, good wine, and time to enjoy both — that’s always worth celebrating.
If you make this recipe, we’d love to see it!
Cheers to a little indulgence!
