PAIN AU CHOCOLAT

To Paul’s darlings Gideon, Clementine and Tovi: yes, this recipe is dedicated to you – and the hundreds of pain au chocolat you have demolished over the years, before you could even talk! Another Bourke Street Bakery classic.

Makes 24

1 quantity Croissant dough

480 g (1 lb 1 oz) dark chocolate (55% cocoa), roughly chopped

1 quantity Egg wash

Take the rested croissant dough from the refrigerator and roll it out into a rectangle measuring about 35 x 100 cm (14 x 39½ inches), and about 5 mm (¼ inch) thick. This may take quite a lot of energy, as the dough may keep springing back to its original size. If this happens, rest the dough in the fridge for about 10 minutes, then resume rolling. This resting process may need to be done a number of times. If the dough is becoming too large to fit in the fridge, simply fold it over and place on a tray before chilling it.

Cut the dough into 24 rectangles, each measuring about 8 x 16 cm (3¼ x 6¼ inches). Place the rectangles on baking trays lined with baking paper and rest in the fridge for about 10 minutes.

Remove the dough from the fridge. Using 10 g (¼ oz) of the chocolate, place a line of the chopped pieces at the narrow end closest to you, and fold the dough over to enclose. (At the bakery we actually use thin ‘logs’ of chocolate, shown in the photos overleaf.) Using another 10 g (¼ oz) chocolate, place another chocolate line to sit beside the first, and continue rolling the dough to form a log.

Place the pastries back on the lined baking trays, at well-spaced intervals. (At this point you could store some in the freezer for a few weeks. When you’re ready to use them, place them in the fridge overnight, then early next morning, simply prove and bake as directed below.)

Cover loosely with a damp tea towel or damp muslin (cheesecloth). Set aside in a warm room (about 26–28°C/ 79–82°F) for 2–3 hours, or until almost doubled in size. Spray the cloth with water occasionally if it becomes dry.

Preheat the oven to 200°C (400°F).

Brush the top of each croissant lightly with egg wash and place in the oven. Immediately reduce the oven temperature to 180°C (350°F) and bake for about 15 minutes, or until deeply golden. Cool slightly on the trays before eating.