Pain au chocolat

Ingredients

  • VDP croissant dough
  • Callebaut chocolate bars

Preparation

Roll out the dough to a thickness of 2 mm, 50 cm wide. Now cut slices 9 cm wide and 16 cm long. Place 3 chocolate sticks on each dough piece. Roll up the slices. After the last one has been rolled up, make sure the closure is at the bottom. Press firmly. Spread the rolls on the baking tray, brush with egg and, if necessary, decorate with a sharp knife. Allow the chocolate rolls to rise for 60 minutes

Baking advice

18 minutes at 220°C with steam

Tip

If you wish, you can add some fondant or extra chocolate to the roll by applying some decoration with a cornet.

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