Ruby Chocolate Pain au Chocolat

Instructions

1. 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. 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. 3

   Wrap the dough in plastic wrap and refrigerate for at least 10 minutes.

4. 4

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

5. 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. 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. 7

   Bake for 20-25 minutes or until golden brown. Allow to cool on a wire rack.

8. 8

   To make the sugar crust, mix caster sugar and salt in a small bowl. Sprinkle over the cooled pastries.

9. 9

   For an extra crunchy topping, mix a little granulated sugar with the ruby chocolate glaze and drizzle over the pastries.