Pain au Chocolat

Ingredients

• 1/3 batchcroissant dough
• 120g dark chocolate, broken into 12 batons (or use shop-bought chocolate batons)
• 1 egg
• Pinch of fine salt

Method

Shaping

1. On a lightly floured surface, roll the dough out to a 30x20cm rectangle, about 4mm thick.
2. Cut into 4 rectangles approximately 10x15cm.
3. Lay two chocolate batons across the short edge of each rectangle, about 2cm from the edge.
4. Fold the edge of the dough over the chocolate and roll once to enclose it. Press gently to seal.
5. Place a second pair of chocolate batons against the rolled edge and continue rolling to the end.
6. Place seam-side down on a lined baking tray.

Proving

7. Cover loosely and prove at room temperature for 2-3 hours until puffy and the layers are visible through the dough.

Baking

8. Preheat the oven to 200°C (180°C fan).
9. Beat the egg with a pinch of salt and brush gently over each pastry — avoid brushing the cut sides.
10. Bake for 14-16 minutes until deep golden brown.
11. Cool for 10 minutes before eating — the chocolate will be extremely hot straight from the oven.