Unroll the pastry and cut out 4 strips (not long thin strips, cut short wide strips)
Place a piece of chocolate on one end of each strip and roll over then place and another piece of chocolate and roll up all the pastry
Press the edges gently to seal in the chocolate and spritz lightly with a little water and sprinkle with a little sugar
Bake for 20 minutes till golden then sprinkle with a little icing sugar just before serving warm
Serve your pain au chocolat warm as the chocolate will harden when the pastries are cold. When this happens simply warm them in the oven before serving.They will keep for a few days in an airtight box.Get creative and use different types of chocolate to create your own amazing flavours for this classic French pastry
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword pain au chocolate, pastries
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