Bake at Home, Pain Au Chocolat
Rich, layered pastry with a hidden river of molten dark chocolate. Read more
There is nothing better than a warm pain au chocolat. Rich, layered pastry with a hidden river of molten dark chocolate is one of the most delectable treats out there.
The best part about these pain au chocolats is that you get to fill your home with the scent of fresh pastry and eat them warm and straight out of the oven - without any of the tricky patisserie work!
For best results allow the pain au chocolat to prove overnight before popping into a hot oven.
4x pastries per pack
French Wheat Flour (GLUTEN) [With added Calcium Carbonate, Iron, Niacin, Thiamin], Water, Butter (MILK), Chocolate [9% - Cocoa Mass, Sugar, Cocoa Butter, Cocoa Powder, Emulsifier: Soya Lecithin], Sugar, Yeast, Salt, Flour Improver (ASCORBIC ACID), Egg Wash (EGG).
Remove the pastries from the freezer the night before you intend to cook them.
On a lined baking sheet, place the croissants spaced apart (remember they will grow as they prove). Leave to prove at an ambient temperature overnight, until they have doubled in size.
Once they're ready to bake, pre-heat the oven to 180C.
Gently egg wash each pastry, this will give a lovely shine to the pastries once they are baked.
Bake in the oven for around 12-15 minutes, or until they are golden brown.
Remove from the baking tray onto a wire rack and allow to cool for 5-10 minutes. Then enjoy with a hot cuppa!
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