Cheat’s pain au chocolat
Chocolate croissants without the pastry chef skills! Use your favourite chocolate or dark chocolate.
Cheat’s Pain au Chocolat
- 1 hour
- Makes 10
Ingredients
- 1 roll (400g) puff pastry, defrosted
- Flour, for dusting
- 4 Bar One chocolates (52g each), sliced into three lengthways
- 2 eggs, whisked
- 3 Tbsp milk
- Icing sugar, for dusting
SP
Sjaan Van Der Ploeg
MK
My Kitchen
‧ Photography by
‧ Photography by
Method
- Roll out pastry on a lightly floured surface to 2mm thick. Halve the pastry to create two rectangles and trim edges.
- Slice each rectangle widthways into five 3-4cm strips (to make 10 pastry strips in total).
- Place a piece of chocolate along the bottom width of one strip, roll over pastry to enclose and add another, taking care to seal the edges as you roll (this keeps the chocolate secure inside). In total, add 2-3 pieces of chocolate to each pastry strip. Brush end fold with egg and seal.
- Repeat with remaining pastry strips and chocolate.
- Chill in the fridge for 20 minutes.
- Preheat oven to 200°C.
- Place the pastries on a lined baking tray a few centimetres apart from each other. Mix remaining egg with milk and brush the surface of the pastries evenly.
- Bake for 15 minutes. Turn heat down to 180°C and bake for another 10 minutes until golden and puffed.
- Dust with icing sugar and serve.
Cook’s note
To make a wider, thicker pain au chocolat, place the chocolate along the length of the pastry instead of the width
Compiled by: Sjaan Van Der Ploeg
Photography: Courtesy of My Kitchen
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