Pain Au Chocolate
Ingredients
1 batch Easy Croissant Dough
120 grams quality dark chocolate
beaten egg to glaze
120 grams quality dark chocolate
beaten egg to glaze
Use good quality chocolate to make these rolls.
Method
1. Have the croissant dough made up to point 5 as per the recipe for Easy Croissant Dough.
2. Roll the croissant dough out on a lightly floured board to a rectangle approximately 48cm x 33cm. Cut into 12 rectangles.
3. Divide the chocolate evenly among the pieces of dough. Fold both edges of the dough on top of the chocolate and place join-side down on a greased baking tray.
4. Brush the pain au chocolates with beaten egg or milk to glaze.
5. Bake at 210°C for 10-12 minutes or until golden and cooked through. Serve warm.
