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Pain au Chocolat


1x bar espresso dark chocolate

1 shot espresso

2 tbsp powdered sugar

2 sheets puff pastry

soy milk (for brushing)

To Serve:




Oat Cream



  1. Melt the chocolate in a glass bowl over hot water
  2. Pour in the espresso & the powdered sugar & stir it so it thickens slightly (not too much though)
  3. Pour the mixture on to the sheet of puff pastry & spread it out with a spatula or back of a wooden spoon
  4. Lay the other sheet of pastry on top
  5. Slit sections of the pastry on equal sides
  6. Place a small square of chocolate on the side of each section
  7. Roll up the squares of chocolate in the slit sections of pastry so you have rolls on either side of the main section of pastry in the middle
  8. Squash the edges of the rolls with your finger to lightly seal the ends
  9. Lightly brush the whole thing with soy milk
  10. Bake the pastry at 200℃ (392℉) until golden brown & crispy (roughly 25 minutes)
  11. Place the berries in the middle of the pastry in an artistic way
  12. Pour oat cream down the middle (not too much - optional)
  13. Rip off individual section with your friends


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