Pain au chocolat

Course Bread, Pastry
Cuisine Frans
Servings 6 pains


  • 400 g Croissant dough
  • 12 sticks Chocolate
  • 1 piece Egg yolk mixed with some water


  • Roll out the dough piece to a rectangle of 4 mm thickness and cut into 6 equal slices. Place two bars of chocolate at the beginning of each slice and roll the slice well. Brush with egg yolk and let rise. When the volume has doubled, brush them in again with egg yolk and put them in the oven at 170ºC hot air for about 15 minutes.
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