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Pain au Chocolat Recipe
Flour, for dusting surface
1 10 - 12oz package all butter puff pastry (such as Dufour), thawed
8oz (1 cup) bittersweet chocolate chips or 72% chocolate bar, broken into small pieces
2 tablespoons water
2 tablespoons turbinado sugar (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Dust your surface with flour and roll out your puff pastry to about 1/4" thick. Use a pizza cutter to divide in half horizontally. Then divide each half into 6 triangles. Don't worry if they're not all the same size--more fun to fight over at the brunch table! (View video or my stunning illustration below for explanation on how to cut.)
Working with one triangle at a time place a few chocolate chips or pieces on the wide side of the triangle. Sprinkle with a tiny bit of kosher salt. Roll the triangle up, tucking the chocolate inside (again, watch the video for explanation). Repeat with rest of dough.
Arrange the dough triangles on the baking sheet about 2 inches apart. Whisk together the egg and water, and use a pastry brush or the back of a spoon to brush the egg wash over the tops of the croissants.
Sprinkle the croissants with a little bit of turbinado sugar (if using) and then bake for 18-20 minutes or until puffed and golden brown. Let cool 5- 10 minutes before serving.
|Yes, this is an original Alejandra line drawing. Stunning. I know.|