How To Bake - Pain au Chocolat

Step 1: Roll

Place each pastry rectangle down onto a clean and dry surface.

Position one of the chocolate batons on a short end of each pastry rectangle, leaving about 1.5cm from the edge.

Fold the pastry over the chocolate baton.

Place the second chocolate baton at the fold.

Roll the dough gently, until the pastry is fully rolled and place down so that the fold is underneath the finished pain au chocolat. This ensures the pastry doesn’t flare out during baking.

Place the pain au chocolates with plenty of space between them on a grease-proof paper lined baking tray - they will be 3 or 4 times bigger than they are now :)

Step 2: Proof

Proofing is simply the point where we let the pastry rest and rise. It’s where the yeast gets active introducing the bready flavours and expanding to create the lightness.

Proof until the pastries double in size and have a bouncy texture, generally 3-4 hours. You can be quite flexible on this. We recommend, no less than 1 hour and no more than 10. If proofing for more than 2 hours, then cover with a wet tea towel so that they don’t form a skin.

Tips for Proofing

Step 3: Bake

Lightly spray all of the pastries with the glaze, try to cover them completely.

Bake for 12-15 minutes at 200°c in a conventional oven or 185°c in a fan oven until golden brown.