Pain au chocolat


Classic recipe of the common viennoiserie sold on the shelves of bakeries.

Category : Pastry

Cooking: 25 minutesPT25M

Only the yolk of an egg is used, so the weight is 70 gr for one egg and only 20 gr. for the yolk.

Ingredients

  • Puff pastry: 50g
  • Chocolate: 20g
  • Egg: 20g

Ustensiles

    Oven.

Preparation


    Preheat oven to 180 degrees
    Place the baking sheet provided with the paste on a plate.
    Unroll the puff pastry.
    Cut into triangles by size.
    Place a bar of chocolate in a wide base of the triangle.
    Roll the dough around the chocolate.
    Fold the edges.
    Place on baking sheet.
    Separate the white of egg yolk.
    Brush the bread with yolk.
    Bake on sheet.

Serve


    Cold.

Nutritional AssessmentIG: 25
Calories: 137 - 7% of daily needs (approximation).