Pain au Chocolat
Dark chocolate batons are wrapped in flaky croissant dough and baked until golden. Molten chocolate oozes between crisp, buttery layers.
Instructions
- 1
Combine flour, sugar, salt, and yeast; add milk and dough butter, knead until smooth.
- 2
Wrap dough and refrigerate for 1 hour.
- 3
Enclose butter sheet in dough and perform 3 single folds, chilling 30 minutes between each.
- 4
Roll dough to 5mm, cut into 8 rectangles, place 2 chocolate batons on each and roll up.
- 5
Place seam-side down, proof 90 minutes in a warm spot, then brush with egg wash.
- 6
Bake at 200°C for 16-18 minutes until golden.
Tips
Nutrition (per serving)
Adjust Servings
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