Ingredients:
1 quantity croissant dough,
see pages 150–151, steps 1–10
7oz (200g) dark chocolate
1 large egg, beaten

Method:
1 Divide the dough into 4 equal pieces and roll each out into a rectangle, about 4 x 16in (10 x 40cm). Cut each piece in half, to give 8 rectangles approximately 4 x 8in (10 x 20cm).

2 Cut the chocolate into 16 even-sized pieces. If you buy two 4oz (115g) bars, they normally divide naturally into 8 pieces each. Mark each piece of pastry along the long edge at one-third and two-thirds.

3 Put a piece of chocolate at the one-third mark, and fold the short end of the dough over it to the two-thirds mark.

4 Now place a second piece of chocolate on top of the folded edge at the two-thirds mark, brush the dough next to it with beaten egg, and fold the other side of the dough into the center, making a three-layered parcel with pieces of chocolate tucked in on either side.

5 Seal all the edges together to prevent the chocolate from oozing out while cooking.

6 Line a baking sheet with parchment paper, place the pastries on it, cover, and leave to rise in a warm place for 1 hour, until puffed up and soft. Preheat the oven to 425°F (220°C).

7 Brush the pastries with beaten egg and bake in the oven for 10 minutes, then reduce the oven temperature to 375°F (190°C).

8 Bake for another 5–10 minutes, or until golden brown. STORE These will keep in an airtight container for 1 day.

Pains au chocolat