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Pain au Chocolat with Almond Cream
70% authentic · French Fusion
A creative twist on the classic, featuring a rich almond cream filling alongside the dark chocolate.
Ingredients
- All-purpose flour500g
- Unsalted butter, cold250g
- Water, cold200ml
- Granulated sugar50g
- Instant yeast10g
- Salt10g
- Dark chocolate batons8
- Almond flour50g
- Unsalted butter, softened50g
- Egg, for egg wash1
- Powdered sugar, for dustingOptional
- Slivered almonds, for garnishOptional
Steps
- 1
Prepare the laminated dough as per the 'Classic Pain au Chocolat' recipe (Steps 1-5).
- 2
Prepare the almond cream: Cream together softened butter, almond flour, and 25g of granulated sugar until smooth. You can add a tablespoon of water if too stiff.
- 3
Roll out the dough thinly (about 3-4mm thick). Cut into rectangles.
- 4
Spread a thin layer of almond cream on one half of each rectangle. Place a chocolate baton on top of the cream. Fold the dough over the chocolate and cream, then fold again to enclose. Seal the ends.
- 5
Place the pains au chocolat on a baking sheet lined with parchment paper. Brush with egg wash. Let them proof in a warm place for 1.5-2 hours until puffy.
- 6
Preheat oven to 200°C (400°F). Bake for 15-20 minutes, or until golden brown and puffed.
- 7
Let cool slightly. Dust with powdered sugar and garnish with slivered almonds if desired.
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