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.

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