Ruby Chocolate Pain au Chocolat
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
My love for pastry baking deepened the moment I discovered ruby chocolate, and I knew I had to create something special with it. This pain au chocolat combines laminated pastry with those gorgeous pink chocolate chips for a bakery worthy treat that's simpler than you'd think. The beauty of this recipe is that it comes together in just 55 minutes total, making it perfect for a weekend breakfast without spending all day in the kitchen. Ruby chocolate brings not only stunning color but also natural antioxidants from the cocoa butter, so you're treating yourself to something delicious and nourishing. Whether you're a seasoned baker or just starting out, this elegant pastry will impress everyone at your table.
Ella x
Ingredients
- 400 gall-purpose flour
- 200 gcold unsalted butter
- 150 mlice-cold water
- 300 gruby chocolate chips
- 100 ggranulated sugar
- 50 gcaster sugar
- 5 gsalt
- 2eggs
- ruby chocolate glaze(for serving)
Detail level
Instructions
- 1
In a large mixing bowl, combine flour, salt, and 100g of the cold butter. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
- 2
Gradually pour in the ice-cold water while gently stirring the mixture with a fork. Continue stirring until the dough comes together in a ball.
- 3
Wrap the dough in plastic wrap and refrigerate for at least 10 minutes.
- 4
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 5
Roll out the chilled dough on a lightly floured surface to a thickness of about 3mm. Cut into rectangles about 12cm x 6cm.
- 6
Place a tablespoon of ruby chocolate chips in the center of each rectangle. Fold the dough over to form a triangle and press the edges to seal.
- 7
Bake for 20-25 minutes or until golden brown. Allow to cool on a wire rack.
- 8
To make the sugar crust, mix caster sugar and salt in a small bowl. Sprinkle over the cooled pastries.
- 9
For an extra crunchy topping, mix a little granulated sugar with the ruby chocolate glaze and drizzle over the pastries.
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