Butterscotch Pain au Chocolat

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Make sure to line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the golden syrup, confectioner's sugar, and 50ml of water. Place over medium heat and cook, stirring occasionally, until the mixture reaches 115°C (239°F) on a candy thermometer.

   Tip: Use a candy thermometer to ensure the mixture reaches the correct temperature.

3. 3

   Remove the saucepan from the heat and stir in the dark chocolate chips until melted and smooth.

   Tip: Let the mixture cool slightly before proceeding.

4. 4

   In a separate bowl, whisk together the flour, salt, and melted butter until a dough forms.

   Tip: Use a stand mixer or a wooden spoon to mix the dough.

5. 5

   Add the egg, vanilla extract, and pain au chocolat pastry dough to the bowl and mix until a smooth dough forms.

   Tip: Be careful not to overmix the dough.

6. 6

   On a lightly floured surface, roll out the dough to a thickness of about 3mm.

   Tip: Use a rolling pin to roll out the dough evenly.

7. 7

   Cut out rectangles of dough, about 10cm x 15cm.

   Tip: Use a pastry cutter or a knife to cut the dough.

8. 8

   Spoon a tablespoon of the butterscotch mixture onto one half of each rectangle, leaving a 1cm border around the edges.

   Tip: Use a spoon to spoon the mixture onto the dough.

9. 9

   Place the other half of the rectangle on top of the filling, pressing the edges to seal.

   Tip: Use a fork to crimp the edges and create a decorative border.

10. 10

    Place the pastries on the prepared baking sheet, leaving about 2cm of space between each pastry.

    Tip: Make sure to leave enough space for even baking.

11. 11

    Bake the pastries for 15-20 minutes, or until golden brown.

    Tip: Keep an eye on the pastries during the last 5 minutes of baking.

12. 12

    Allow the pastries to cool for 5 minutes before serving.

    Tip: Serve warm and enjoy!