Dulce de Leche Pain au Chocolat

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Use a silicone mat for easy cleanup

2. 2

   In a medium bowl, whisk together the flour, sugar, cocoa powder, and salt.

   Tip: Make sure to whisk until the mixture is well combined.

3. 3

   Add the melted butter, vanilla extract, and almond extract to the dry ingredients. Mix until a dough forms.

   Tip: Don't overmix.

4. 4

   Wrap the dough in plastic wrap and refrigerate for 30 minutes.

   Tip: This will help the dough relax and make it easier to roll out.

5. 5

   Roll out the dough to a thickness of about 3mm (1/8 inch). Cut into rectangles or squares, depending on your preference.

   Tip: Use a pastry cutter or a knife to get clean edges.

6. 6

   Spoon a small amount of dulce de leche onto one half of each pastry rectangle, leaving a 1cm border around the edges.

   Tip: Make sure to leave enough room for the chocolate to melt.

7. 7

   Fold the other half of the pastry over the dulce de leche and press the edges to seal.

   Tip: Use a fork to crimp the edges for a decorative touch.

8. 8

   Place the pastries on the prepared baking sheet, leaving about 1cm of space between each.

   Tip: Make sure they don't touch each other.

9. 9

   Bake for 20-25 minutes, or until the pastry is golden brown and the dulce de leche is bubbly.

   Tip: Keep an eye on them after 15 minutes to prevent burning.

10. 10

    Remove from the oven and let cool for 5 minutes.

    Tip: Let the pastries cool slightly before serving.

11. 11

    Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Make sure the chocolate is smooth and glossy.

12. 12

    Drizzle the melted chocolate over the warm pastries.

    Tip: Let the chocolate set before serving.

13. 13

    Serve warm and enjoy!

    Tip: Store any leftovers in an airtight container in the refrigerator for up to 3 days.