Easy Pain Au
Chocolate
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| SERVINGS
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DURATION
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| 6
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1.5 hour
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INGREDIENTS
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| 225 g ready-made puff pastry (all butter)
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| 12 dark chocolate baton sticks
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| 1 egg, beaten
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| 2 tablespoons icing sugar, sieved
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METHOD
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| 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.
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| 2. Place 2 chocolate sticks just above the middle of each rectangle and bring the bottom edge up to the top edge.
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| 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.
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| 4. Preheat the oven to 180°C.
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| 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.
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CHEF
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| Caroline Barty
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REFERENCE
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| Barty. C,. (2011). Chocolate Galore. Bounty Books
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