The reason bakery-style pain au chocolat tastes so much better than the supermarket version comes down to the chocolate. Proper baking batons are designed to hold their shape in the oven without scorching, leaving behind clean molten ribbons inside the pastry. Chef Ceber’s 45% Chocolate Battonet is built exactly for that purpose.
Ingredients (Makes 8)
• 1 batch laminated croissant dough
(or high-quality all-butter puff pastry)
• 16 × 45% Chocolate Battonet
https://chefceber.com/products/b-cs-b45
(2 batons per pastry)
• 1 egg, beaten
(for egg wash)
Method
1. Roll the dough
Roll the chilled dough to approximately 3–4 mm thickness and cut into rectangles about 8 × 12 cm.
2. Add the chocolate
Place one chocolate baton near the short edge of each rectangle. Fold the dough over the baton, place a second baton on top, then continue rolling until the seam sits underneath.
3. Proof
Arrange the pastries seam-side down on a lined tray. Cover loosely and proof for 1.5–2 hours at warm room temperature until visibly puffy and slightly jiggly.
4. Egg wash
Brush gently with beaten egg, taking care not to deflate the layers.
5. Bake
Bake at 200°C for 16–18 minutes until deeply golden with fully risen flaky layers.
6. Cool slightly
Allow the pastries to cool for 10 minutes before serving so the chocolate firms slightly while remaining molten inside.
Chef’s Tip
Using two chocolate batons creates the classic double chocolate stripe and helps keep the centre rich and moist.
