Pain au chocolat tear-and-share loaf
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Pain au chocolat tear-and-share loaf

By Katie Hiscock

Kick-start your weekend with this pain au chocolat tear-and-share loaf for brunch. Serve with raspberries or simply on its own with a mug of hot chocolate

  • Prep:10 mins
    Cook:30 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 215
  • fat 11g
  • saturates 6g
  • carbs 25g
  • sugars 0g
  • fibre 1g
  • protein 4g
  • salt 0.8g

Ingredients

  • 275g pack Jus-Rol™ Pains Au Chocolat Dough
  • 6 tsp raspberry jam, marmalade or raisins
  • 25g dark chocolate, chopped
  • icing sugar and raspberries to serve

Method

  1. Line a loaf tin (approx 900g volume) with a strip of baking parchment overhanging the sides. Heat the oven to 200C/180C fan/gas 6.

  2. Open the Jus-Rol™ Pains Au Chocolat Dough pack, twisting the can to remove the dough. Unravel on a work surface and separate each perforated piece, then cut each piece in half down the middle to get 12 squares. Add a chocolate strip to each of the squares, and add ½ tsp of jam, marmalade or a few raisins to each (or leave plain if you prefer) and wrap them up in the dough, like a sausage roll.

  3. Place the chocolate rolls into the tin on their ends so the chocolate is exposed at the top, and put the rolls evenly spaced apart so there’s lots of room to expand. Bake for 25-30 mins until golden brown and well risen.

  4. Melt the chocolate in a bowl over a pan of simmering water until melted, or melt in short blasts in the microwave. Leave the pastries for 10 mins in the tin, then use the parchment to remove from the tin. Transfer to a serving plate. Drizzle over the melted chocolate and sprinkle with a little icing sugar, if you like. Serve warm or at room temperature with raspberries, or simply on its own with a mug of hot chocolate. Best eaten the same day.

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