PAIN AU CHOCOLAT
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.
300g strong white flour
½tsp easy blend dried yeast
1tsp caster sugar
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. Then 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. Then 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.