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Pain au chocolat

Paul Hollywood from Good Food Bites
Enjoy creating a classic French bakery treat in your own kitchen with Paul Hollywood's dangerously tempting recipe for pain au chocolat

Pain au chocolat

Method

1. First make the dough. Mix together the flour, salt, sugar, yeast and water in a mixing bowl to form a dough. Cover and chill in the refrigerator for 1 hour.

2. Flatten out the butter into a rough rectangle about 1-2cm thick and chill in the refrigerator for 1 hour.

3. Roll out the chilled dough into a rectangle roughly the size of an A3 piece of paper.

4. Place the butter on top of the dough, making sure it only covers two-thirds of the dough.

5. Fold the third of the dough that's not covered by the butter over the butter-covered dough.

6. You will be left with a third of the butter-covered dough exposed. Fold that back onto the dough, layering the dough and the butter.

7. Roll the butter and dough layers with a rolling pin to press them down, Cover and chill in the refrigerator for 15 minutes.

8. Take the dough butter mix out of the fridge and roll out into a rectangular shape, 15mm thick.

9. Repeat the folding process, cover with cling-film and chill in the refrigerator for 15 minutes.

10. Repeat the folding and chilling process two more times. Once this is complete, wrap in cling film and chill in the refrigerator overnight.Roll out the chilled dough out until it is 8mm thick.

11. Cut into the dough into 12 x 12cm squares.

12. To make each pain au chocolat, place a piece of Mars bar on the base of a dough square and fold the pastry over the Mars bar, forming a sausage shape.

13. Flatten each sausage shape by hand and brush with the egg wash.

14. Place the pain au chocolat on a baking sheet lined with greaseproof paper. Set aside to rest for 1 hour.

15. Preheat the oven to 200°C/gas 6.

16. Heat the apricot jam and water in a small saucepan. Brush each pain au chocolate with the apricot jam mixture to glaze it.

17. Bake the pain au chocolat for 15 minutes until risen and golden.