Ingredients
Method
Main
1.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.
Notes
