Pain au chocolat
Pain au chocolat is the ultimate breakfast on the go for anyone who wants to have artisan quality croissants at home. They are so easy to prepare and the dark chocolate really boosts the energy levels in the morning. Pair it with a cup of coffee for the ultimate start to the day.
1 quantity Danish pastry (see p.135)
200g dark chocolate
1 Tbsp milk
You will need
large rectangular tray
- Take the dark chocolate and cut into strips about 1cm thick. If it cracks, do not worry, just keep the cracked shape together.
- Remove the dough from the fridge and place on a floured surface with the folded edge on the left. Cut in half widthways, cover one half with clingfilm and chill again. roll the dough into a rectangle about 0.7cm thickness.
- Cut into 5 rectangles widthways about 8cm wide. Place on strip of chocolate on one short side about 1cm away from the edge.
- Solve over the edge to cover the chocolate and place a second strip of chocolate on the seam that was created by folding. Roll up the croissant and place on a large rectangular tray lined with greaseproof paper.
- Repeat with the other 1/2 of the dough.
- Loosely cover the baking trays with cling film and leave them to rise at room temperature for another 1-2 hours.
- Preheat the oven to 200°C.
- Crack the egg in a small bowl and add 1 Tbsp milk. Brush each bun with the egg wash and chill for 30 minutes. Then bake for 20 minutes until golden brown.