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Ryan’s Pain au Chocolat

General Manager Ryan South’s favourite chocolate treat is a warm Pain au Chocolat from a French patisserie. Making them at home means there will be no one around to see you eat more than one. This easy Pain Au Chocolat recipe is a no-fuss, quick bake that will have crumbs dropping to the floor in no time. If you need more chocolate recipes to go with this one. Why not give our Ultimate Spiced Hot Chocolate recipe a try.

Pain au Chocolat Ingredients:

  • 2 sheets frozen puff pastry
  • 1 large egg beaten to blend with 1 tablespoon water (for glaze)
  • 4 x 100g bars bittersweet or milk chocolate
  • Sugar

Pain au Chocolat Method:

  1. Preheat oven to 200°c and line baking tray with baking paper.
  2. Cut each puff pastry sheet into 12 squares.
  3. Cut each chocolate bar into 2cm pieces.
  4. Brush top of each puff pastry square with egg glaze.
  5. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate.
  6. Place pastry rolls on baking tray, seam side down.
  7. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar.
  8. Bake for roughly 15 minutes (until pastries are golden brown)
  9. Try to resist eating them straight out of the oven. Best served warm

If you are looking for more chocolate heaven. Our Chocolate Mug Cake recipe takes just minutes to make and seconds to eat.

Image: Ryan South, General Manager

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