Pain Au Chocalat

Learn to make delicious Croissants, perfect for breakfast or a lunchtime snack. The recipe will take you through the steps of making your own puff pastry as well!


300g Butter, softened
50g Sugar (golden if you have)
1.5 Teaspoon Salt
500g Plain, all purpose flour, some for dusting
2 x 7g Sachets fast-action dried yeast
Chocalate spread (nutella or similar)
1 Egg, beaten
100g Flake almonds


1. The first step is to put the flour, salt and sugar into a mixing bowl. Then with a measuring jug measure 300ml of cold water and stir in the yeast sachets. Once you have the yeast mix, form a well in the middle of the flour mix, stir together and begin kneading the dough for about 10 minutes. Once kneaded shape into a ball shape grease lightly with oil and the cover and chill your dough in a fridge for no less than 2 hours.

2.Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.

3. Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third..

4. Fold one side of the dough up and halfway over the butter.

5. Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.

6. Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.

7.Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way – rolling the pastry while it’s still folded – without adding more butter. Wrap and chill overnight.

8.The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.

9.Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.

10.Take each triangle in turn and pull the two corners at the base to stretch and widen it, once you have done this add a dollop of chocolate spread and flaked almonds to the base of the triangle.The begin to gently roll into a croissant starting from the base of triangle, being careful not to crush the dough.

11.Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.

12.Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.

13. Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.

*This recipe was made by James Martin and adopted by myself

*For those with allergies to nuts you could just increase the volume of chocolate or add dried fruit as a substitute.

* If you don’t have time to make the pastry you could easily just buy pre made puff pastry from the supermarket.


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