Pain au chocolat

Few things are as delightful as pain au chocolat. A flaky, buttery, pastry filled with delicious chocolate. They are both simple and difficult depending on the puff pastry. If it's premade then it's simple, wrap the dough around some good chocolate and then bake. It's the layering of the laminate dough that make it's a bit more work.

So If you have the time and like laying around in the kitchen I suggest making your own, it's far superior to the frozen stuff. However I had the best of both worlds. A friend with a bakery that makes phenomenal croissants gave me a batch of her homemade dough as a birthday present. And so I made bourekas and pain au chocolat. And it was amazing.

Look at all those gorgeous layers

1 batch puff pastry
6 oz. good quality chocolate
1 egg yolk
1 Tbsp. water

Heat your oven to 425. 

Divide the chocolate in to 12 portions. Separate the pastry in to 12 pieces and top the center with the chocolate. Roll up and place on a cookie sheet. 

Cover and set aside for 30 minutes to rise. Beat the egg yolk and the water together. Brush the pastry with the egg was and place in the oven. Bake until the tops are a dark brown, about 20

Original Picture  - Post updated 5/21/2018


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