Hands up who plans their Christmas menu way before even thinking about buying anyone’s presents? Hope it’s not just me! I have a Christmas ideas and bakes list as long as my arm at the moment in my last post I did mention I have a LOT of wreath shaped goodies to try out in preparation for the festive season. When I tested this Tear and Share Pain Au Chocolat the other weekend I thought it would be perfect for Christmas morning.
It’s so quick and easy and I’ll admit a bit of a cheat using the ready-made Jus-Rol pastry but I won’t tell if you don’t…
Ingredients Tear and Share Pain Au Chocolat
- 2 x 275g packs Jus-Rol Pain Au Chocolat
- Spray cooking oil
- 1 tbsp maple syrup or honey
- 100g white chocolate for dipping
- Icing sugar and grated dark chocolate to decorate (totally optional!)
- Preheat your oven to 180°C/gas 7.
- Unwrap the cans of Jus-Rol and then roll them out on a chopping board.
- Cut each strip along the perforated edge with a knife.
- Cut each strip into 4.
- Cut the chocolate provided in the Jus-Rol packs into segments. I cut each piece into 4.
- Take a piece of pastry and tug at each side to make it form a square. Place 2 pieces of chocolate into the centre and fold the edges in and pinch and shape to make a ball.
- Repeat until each piece of pastry has been stuffed with chocolate and shaped into balls.
- Lightly spray a 23cm pie tin with oil and arrange the pastry balls around the edge – this should make 3 circles in total.
- Place a tin can in the middle to stop the balls spreading too much when they bake.
- Bake in the oven for 20 minutes until risen and golden brown.
- Once baked allow the Pain Au Chocolat to cool for a few minutes then, using a tea towel remove the tin can.
- Brush with maple syrup while still warm.
- Decorate by dusting with icing sugar and grating some dark chocolate over.
- Transfer to a serving platter and place a bowl of melted white chocolate in the middle for dipping.
This dish is best served warm while the chocolate is still oozing in the middle. Enjoy!
Pin this to your recipe inspiration board :)