Pain au Chocolat
Pain au chocolat is a fixture of French breakfast tables, its laminated pastry technique shared with the croissant but wrapped instead around dark chocolate.
Flaky, buttery French laminated pastry wrapped around dark chocolate batons — a breakfast pastry found in bakeries across France.
Ingredients
Method
Make a basic yeasted dough and chill.
Laminate the dough with butter through a series of folds to build flaky layers.
Cut into rectangles, place chocolate batons at one end, and roll up.
Prove until puffy, then bake at 200C for 15-18 minutes until deeply golden.
Keep the butter and dough at a similar cool temperature throughout lamination, or the layers will merge rather than staying distinct.
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