Pain au Chocolat

Shockingly, I’d never made Pain au Chocolat before, despite devouring them as a kid. They’re lush! A quick note: you’ll need chocolate sticks. Most bars are too wide, so you’ll need to trim them. Alternatively, you could use Twirls or Hotel Chocolat pieces if you’re feeling fancy.

Makes 8

Hands-on Time 40 minutes

Proving Time +2 hours

Baking Time 25 minutes

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Ingredients

200g dark chocolate (minimum 70%)
1 portion leavened yeasted dough
Bread flour (for dusting)
1 medium egg

Equipment

Sharp knife
Container/jug/drinking glass filled with boiling water or blowtorch
Rolling pin
Pizza cutter or sharp knife
2 baking sheets
Baking parchment
2 roasting tins or tea towels
Small bowl
Fork
Pastry brush
Wire rack

Method

1. Prepare the chocolate fingers

If using a chocolate bar, slice it into 16 thin fingers. Warm the knife blade in boiling water or with a blowtorch to make cutting easier. Use melted chocolate to repair any broken pieces. Set aside.

2. Prepare the dough

Line two baking sheets with baking parchment.
Divide the dough in half and work with one piece at a time.
On a lightly floured surface, roll the dough into a rectangle measuring about 45cm x 25cm. Roll from the middle outwards, lifting the dough occasionally to let it relax.

3. Assemble the pastries

Cut the dough sheet in half widthways, then cut each half again to create 4 rectangles.
Place one chocolate finger near the edge of a dough rectangle. Fold the dough over the chocolate, then place a second finger on top. Wrap the remaining dough edge over and tuck it underneath to fully enclose the chocolate. Repeat with the remaining dough and chocolate fingers.
Place the pastries on the lined baking sheets, spacing them evenly apart.

4. Prove the pastries

Cover the pastries with a roasting tin or tea towel. Leave to prove for at least 2 hours, or until doubled in size and wobbly. Keep them in a slightly warm (not hot or humid) place.

5. Bake the pastries

Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Beat the egg in a small bowl until smooth.
Gently brush the tops of the pastries with the beaten egg, avoiding the layers to prevent sealing.
Bake one sheet at a time on the middle shelf for 25 minutes, or until golden.
Let the pastries cool on the baking sheet while baking the second batch.

6. Cool and serve

Transfer the pastries to a wire rack and let them cool completely before serving.

Enjoy!