This week was different, I came by a recipe for a pain au chocolate recipe and although it wasn’t bread exactly, the dough seemed pretty similar. The key difference was that this dough had a whole block of butter in it. It made the dough very difficult to work with as it was greasy and quite tacky, there was a lot of folding and rolling to do and it never seemed to lie right. I used some miniature Cadbury Heroes chocolates in some of them and a few pieces of cut Bournville in some of the others.
|Pain au Chocolate|
Despite my concerns, I was pleased with the results. They came out golden brown and although the dough was a little thick, they tasted great.