Chilli Chocolate Pain au Chocolat
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You absolutely have to try this recipe because it combines two flavors that shouldn't work but somehow do. I discovered chilli chocolate pain au chocolat by accident when I had leftover chilli flakes and dark chocolate in my kitchen, and now I make it constantly. The beauty of this pastry is that it comes together in just 45 minutes total, making it perfect for weekend brunch or impressing guests without hours of work. Dark chocolate is packed with antioxidants that are genuinely good for you, so you can feel a little better about indulging. The chilli gives a subtle heat that makes each bite interesting, while the buttery layers stay crispy and golden. Trust me, once you bite into one of these, you'll understand why this is becoming my go to treat.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gunsalted butter
- 100 ggranulated sugar
- 20 gchilli flakes
- 200 gdark chocolate chips
- 2 eggeggs
- 120 mlmilk
- 1 mlvanilla extract
- 1 gcayenne pepper
- 5 gsalt
- 100 gunsalted chocolate shavings
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the flour, sugar, and salt.
Tip: Whisk until well combined.
- 3
Add the softened butter and mix until the dough comes together.
Tip: Be careful not to overmix.
- 4
Gradually add the milk, mixing until a dough forms.
Tip: Make sure to combine evenly.
- 5
Divide the dough into 4 equal pieces and roll each into a ball.
Tip: Use a rolling pin to flatten each ball slightly.
- 6
In a separate bowl, mix together the chocolate chips, chilli flakes, and cayenne pepper.
Tip: Stir until the chocolate is well combined.
- 7
Place a spoonful of the chocolate mixture onto the center of each dough ball.
Tip: Leave a small border around the edges.
- 8
Fold the dough over the filling to form a triangle or a square shape.
Tip: Press the edges to seal.
- 9
Place the pain au chocolat on the prepared baking sheet.
Tip: Leave about 1 inch of space between each pastry.
- 10
Bake for 15-20 minutes, or until golden brown.
Tip: Check after 10 minutes and cover with foil if needed.
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