Chocolate Croissant (Pain au Chocolat)
A simplified rough-puff croissant — small batons of dark chocolate rolled into triangles of puff pastry, baked until shatteringly crisp with molten chocolate inside.
Per serving
Ingredients
- 300 gHome puff pastry
- 100 gDark chocolate, cut into batons (chilled)
- 1 tbspMilk, to brush
Method
- 1
Chill the dark chocolate batons (about 6 cm long, 1 cm thick) in the fridge so they hold shape during baking.
- 2
Roll the chilled puff pastry to 3 mm thick into a large round, then cut into wedge-shaped triangles (like cutting a pizza into slices). Each triangle should be about 12 cm long and 6 cm wide at the base.
- 3
Place a chilled chocolate baton along the wide base of each triangle. Starting from the wide end, roll the triangle up toward the point, tucking the point underneath to seal.
- 4
Place the rolled croissants seam-side down on a parchment-lined tray, curving slightly into a crescent shape if desired.
- 5
Brush with milk. Bake in a preheated 220°C convection oven for 12 to 15 minutes until deep golden and puffed. Serve warm so the chocolate is still molten.