Pain au chocolat
Classic recipe of the common viennoiserie sold on the shelves of bakeries.
Category : Pastry
Cooking: 25 minutesPT25M
Only the yolk of an egg is used, so the weight is 70 gr for one egg and only 20 gr. for the yolk.
Ingredients
- Puff pastry: 50g
- Chocolate: 20g
- Egg: 20g
Ustensiles
-
Oven.
Preparation
Preheat oven to 180 degrees
Place the baking sheet provided with the paste on a plate.
Unroll the puff pastry.
Cut into triangles by size.
Place a bar of chocolate in a wide base of the triangle.
Roll the dough around the chocolate.
Fold the edges.
Place on baking sheet.
Separate the white of egg yolk.
Brush the bread with yolk.
Bake on sheet.
Serve
Cold.