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Pain au chocolat


INGREDIENTS (Makes 12)


1 sheet from a 498g pack of frozen puff pastry

200g dark chocolate


For the glaze:

1 large egg beaten with 1 tbsp of water


White granulated sugar to sprinkle

   


DIRECTIONS


  1. Line a baking sheet with parchment paper
  2. Pre-heat the oven to 200C gas mark 6
  3. Unfold the thawed puff pastry on to a lightly floured surface and cut into 12 squares
  4. Divide the chocolate into 12 pieces and lay 1 chocolate piece on the edge of a pastry square
  5. Roll the dough lightly completely enclosing the chocolate making a long thin pastry tube
  6. Repeat with the remaining pastry squares
  7. Place the rolls on the baking sheet seam side down, this will keep the pain au chocolat from opening up
  8. Brush the top of the pastry tubes with egg glaze and sprinkle with sugar
  9. Bake for about 15 mins or until the pastry is golden brown


Serve either warm from the oven or at room temperature.