Easy Pain Au Chocolate     SERVINGS DURATION 6 1.5 hour   INGREDIENTS 225 g ready-made puff pastry (all butter) 12 dark chocolate baton sticks 1 egg, beaten 2 tablespoons icing sugar, sieved     METHOD 1. Roll out the dough into a rectangle 27 x 35 cm. Cut into three strips lengthways, then cut across the middle horizontally so it ends up with six rectangles about 10 x 18 cm. 2. Place 2 chocolate sticks just above the middle of each rectangle and bring the bottom edge up to the top edge. 3. Fold the two edges back down to the middle. Turn the pastries over and place on a baking sheet lined with non-stick baking parchment. Chill for 15 minutes. 4. Preheat the oven to 180°C. 5. Brush the pastries with beaten egg and dust with icing sugar. Bake for 15-20 minutes until puffed up and golden. Leave to cool for 10 minutes before serving.   CHEF Caroline Barty   REFERENCE Barty. C,. (2011). Chocolate Galore. Bounty Books