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Pain au chocolat


You'll need

1 quantity croissant dough, made to step 6 350 gm dark chocolate (60% cocoa solids; see note)

Method

  • 01
  • Preheat oven to 220C. Halve dough widthways (return one half to refrigerator), then cut dough widthways into 4 rectangles. Scatter with one-quarter of the chocolate, then roll each rectangle to create a short flat cyclinder and continue as per step 10 of croissants recipe.

Note Speciality pain au chocolat chocolate bars are available from select French delicatessens. Alternatively, use a good-quality couverture chocolate, coarsely chopped.


At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Jul 2011

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