Maple Pain au Chocolat

Instructions

1. 1

   In a large bowl, combine flour and salt. Whisk to incorporate.

2. 2

   Add unsalted butter to flour mixture. Use a pastry blender or fingertips to work butter into flour until mixture resembles coarse crumbs.

   Tip: Be gentle to avoid overmixing.

3. 3

   Gradually add granulated sugar to flour mixture. Mix until combined.

   Tip: Use a light touch to avoid developing gluten.

4. 4

   Beat in large eggs until mixture forms a shaggy dough.

   Tip: Don't overbeat, as this will develop gluten and make dough tough.

5. 5

   Stir in vanilla extract.

   Tip: Just a hint of vanilla to enhance flavor.

6. 6

   Roll out dough to a thickness of about 3mm.

   Tip: Try to maintain even thickness to ensure even baking.

7. 7

   Cut into rectangles, about 15cm x 5cm.

   Tip: Leave about 2cm of space between each pastry to allow for even baking.

8. 8

   Place a tablespoon of chocolate chips in the center of each rectangle.

   Tip: Don't overfill, as this will make pastry difficult to fold.

9. 9

   Fold dough over chocolate chips to form a triangle. Press edges together to seal.

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

10. 10

    Place pastries on a baking sheet lined with parchment paper.

    Tip: Leave about 1cm of space between each pastry.

11. 11

    Brush tops with maple syrup.

    Tip: A light glaze to enhance flavor and appearance.

12. 12

    Bake at 180°C for 15-20 minutes, or until golden brown.

    Tip: Keep an eye on pastries, as they can burn quickly.

13. 13

    Allow pastries to cool on a wire rack for 5 minutes before serving.

    Tip: Enjoy warm and flaky, or let cool completely for a crispy treat.