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Pain au Chocolat Photo by Kate Tompkins |
1/2 batch sweet dinner roll dough
2 chocolate bars*
Make up 1/2 batch of sweet dinner roll dough, following the
directions right up until when you’d put the round balls of dough in the pans.
Instead, flatten each one into an oval.
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Place chocolate on dough and fold over Photo by Kate Tompkins |
Place one or two (depending on size)
squares of chocolate to one-half of the middle. Fold the dough over so
chocolate is covered and pinch the edges. Place on a non-stick cookie sheet or a
cookie sheet with a silicon liner. Let rise 20 minutes. Turn on oven to 350°F.
Once oven reaches temperature, pop your bread in the oven and bake for 25
minutes.
Makes eight.
These aren’t as flaky as what you’d find in a French bakery,
but they’re still good, and you don’t need to be a pastry chef to make them. I’m
betting they also contain less fat and sugar than the real thing.
*Your choice. I used Lindt 70% cocoa for mine, but I may try
Caramilk the next time.
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