I am a huge fan of making food from scratch – but, I’m also about quick and easy recipes that taste delicious. We don’t always have the time to make everything from scratch. So, this is my easy, lazy Sunday morning treat.
This recipe makes six small Pain au Chocolat.
Recipe:
Jus-Rol Gluten Free Puff Pastry
Dark chocolate (I use Tesco Classic Dark)
1 egg
Splash of milk
Icing sugar
Method:
Take the Jus-Rol pastry out of the fridge 10 minutes before you want to use it, the carefully unroll onto a flat surface.
Line a baking tray with greaseproof paper. An oblong tray works best.
Preheat the oven to 190 degrees.
Cut the pastry into three equal sections, then cut each section in half creating six equal sections.
Cut the chocolate into strips to make it easier to fill the sections. Don’t worry if the chocolate breaks up – it will be melting anyway during cooking! I use two squares of chocolate per Pain au Chocolat.
Line the chocolate in two strips on each section of pastry. Slightly wet the two outer edges of the pastry section and fold them over each strip of chocolate into the middle. Press down gently to seal. Repeat with the other five sections of pastry.
Turn each Pain au Chocolat over to place on the baking tray so that the folded sections are underneath.
Crack and egg into a cup and add a splash of milk. Mix with a fork to make an egg wash. Use a brush to glaze the surface of each Pain au Chocolat. If you don’t have a pastry brush, your finger will work just fine to very gently spread a little egg wash over each one – jut make sure you wash your hands before and after!
Place the baking tray into the middle of the oven for twelve minutes until the pastry is golden brown and crispy.
Let the pastries cool for a few minutes before eating as they will be extremely hot – especially the melted chocolate in the centre.
Dust with icing sugar to serve – this just gives them an extra sweet taste.
Now just sit back, relax, and enjoy!