Pain au chocolat

AT A GLANCE

  • Serves 16 people

  • 1 quantity croissant dough, made to step 6
  • 350 gm dark chocolate (60% cocoa solids; see note)
01   Preheat oven to 220C. Halve dough widthways (return one half to refrigerator), then cut dough widthways into 4 rectangles. Scatter with one-quarter of the chocolate, then roll each rectangle to create a short flat cyclinder and continue as per step 10 of croissants recipe.

Note Speciality pain au chocolat chocolate bars are available from select French delicatessens. Alternatively, use a good-quality couverture chocolate, coarsely chopped.

Topics:

MASTERCLASS, HOW-TO, CHOCOLATE, BREAKFAST, DESSERT, PASTRY, WINTER, BAKING, FRENCH

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ

FEATURED IN

Jul 2011

Jul 2011

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