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Thursday, March 27, 2014

Pain au Chocolat

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.

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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