Recipe Pain au Chocolat

Pain au Chocolat

An easy 1:1 ingredient swap for dairy.
No need to change the recipe or process.

Carles Mampel

Pastry Chefs and Consultants




  • 140 g Flour 390W
  • 155 g Cold water
  • 12 g Fresh yeast
  • 2 g Sugar
  • 634 g Total



  • 750 g Flour 390W
  • 25 g Salt
  • 65 g Sugar
  • 40 g Maple syrup
  • 15 g Fresh yeast
  • 180 g BE BETTER
  • Plant-based butter tray
  • 50 g Olive oil
  • 180 g Cold water

Egg-wash (Plant-based)

  • 200 g Oat milk
  • 50 g Syrup 1to1 (TPT)
  • 0,2 g Turmeric
  • 20 g Whole cane sugar



Mix all ingredients of the ‘Polish’ together and let it ferment for 2.5h at 30C or overnight at 4C.



Place all ingredients in the kneader, and knead 6 min in low speed and after around 12 min on medium speed just to obtain a good structure.


Total mixing time 16-18min all depending on your machine and room temperature.


Weight out 1300 g of the dough, round them and let them rest for one hour in ambient temperature.


Knock back the dough fully and freeze completely.


Defrost overnight in the fridge.


Roll out the dough size 60x40cm.


Place the butter tray 40x40cm in the center of the dough and close the butter inside.


Download the full recipe here:

Aanvraag recept test

Try it yourself

Replace cow-butter 1:1 with Be Better plant-based butter and see for yourself how easy it can be to make high quality pastry that is better: for the planet, for your pocket and for your palate!

What chefs say about Be Better butter for pastry:

Jordi Bordas

Pastry World Cup Champion

Graham Hornigold

Smart Patisserie Founder

Daniel Nemeth

Seasons Bakery Owner

Johanna le pape

Sweet Arts World Champion

Teaming up with pastry chefs to Be Better

We come from the world of pastry and are passionate about offering a solution that truly works. That is why we’ve collaborated with pastry chefs all over the world who have meticulously tested Be Better plant-butter in a wide variety of pastry recipes. From cookies to cake. From brioche to butter creams. And that is why we know that choosing Be Better plant-butter for making pastry means a zero compromise on taste, quality and workability.

Let’s make sustainable pastry easy and enjoyable.

Ingredient list for Be Better plant-based butter alternative for pastry

Vegetable oils and fats (shea, organic coconut, rapeseed), water, emulsifiers: mono and diglycerides of fatty acids, sunflower lecithin, acid, citric acid,natural flavour.

Free from allergens (soy, palm, nuts, gmo, gluten, wheat, rye, barley, oat, spelt, kamut, crustaceans, egg, fish, milk, celery, mustard, sesame, lupin, molluscs).

GMO Free

Suitable for vegetarians and vegans