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PAIN AU CHOCOLAT

Prep: 45 mins

Cook: 20 mins

Makes: 24


I think that these proved to be one of the most popular dishes ever! I know that ate far too many of these than is good for me when developing the recipe.

Ingredients:

300g strong white flour

½tsp easy blend dried yeast

1tsp caster sugar

½tsp salt

1 egg

150ml milk

250g cold butter, cubed

For the filling 100g roughly chopped plain chocolate

1 egg, beaten


  • Place the flour, yeast, sugar and salt in a large bowl.

  • Add the egg, milk and butter and mix together to make a rough dough.

  • Turn the dough out onto a lightly floured work surface. With a rolling pin, roll out into a 30x50cm rectangle, then fold the bottom ⅓ up and the top ⅓ down.

  • Press the edges together and turn the folded dough by a quarter to the folded edge is on the right side.

  • Roll and fold once more, then wrap in cling film and chill for 20min.

  • Repeat this process 2 more times and chill for 20min.

  • Roll the dough out again into a 30 x 50 rectangle and cut into two equal sized pieces.

  • Place some chocolate in a line running parallel to the long side of the dough, leaving a 2cm margin.

  • Fold this margin tightly over the chocolate to cover it, place another line of chocolate alongside the new seam, then roll the dough over to cover it, too.

  • Repeat with the second piece of dough.

  • Brush egg wash along the seam, then roll the dough tightly over again until the bare edge is centred under the roll of dough.

  • Flatten the roll gently with the heel of your hand and cut into 24 x 4cm lengths.

  • Line a baking tray with nonstick paper, arrange the pain au chocolate on top, cover loosely with clingfilm, and leave to rise somewhere warm until almost doubled in size.

  • Once risen, brush with the remaining beaten egg and bake at 200C for 15-20 min, until crisp.