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:

  • Strawberries
  • Blueberries
  • Raspberries
  • Oat Cream
  • Melt the chocolate in a glass bowl over hot water
  • Pour in the espresso & the powdered sugar & stir it so it thickens slightly (not too much though)
  • Pour the mixture on to the sheet of puff pastry & spread it out with a spatula or back of a wooden spoon
  • Lay the other sheet of pastry on top
  • Slit sections of the pastry on equal sides
  • Place a small square of chocolate on the side of each section
  • 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
  • Squash the edges of the rolls with your finger to lightly seal the ends
  • Lightly brush the whole thing with soy milk
  • Bake the pastry at 200℃ (392℉) until golden brown & crispy (roughly 25 minutes)
  • Place the berries in the middle of the pastry in an artistic way
  • Pour oat cream down the middle (not too much - optional)
  • Rip off individual section with your friends