Salted Caramel Pain au Chocolat

Instructions

1. 1

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

   Tip: For easier cleanup, use a silicone mat.

2. 2

   In a large mixing bowl, whisk together flour, confectioner's sugar, and salt.

   Tip: Make sure to sift the flour to avoid lumps.

3. 3

   Add cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Keep the butter cold for a flaky crust.

4. 4

   In a separate bowl, whisk together egg yolk and heavy cream until well combined.

   Tip: Make sure to break down the egg yolk for a smooth mixture.

5. 5

   Pour the cream mixture into the flour mixture and gently fold until a dough forms.

   Tip: Be careful not to overmix the dough.

6. 6

   Turn the dough onto a lightly floured surface and roll it out to about 1 cm thickness.

   Tip: Use a rolling pin to achieve an even thickness.

7. 7

   Cut out rectangles of dough about 20 x 10 cm in size.

   Tip: Use a pastry cutter or a knife for clean edges.

8. 8

   Place a tablespoon of salted caramel and a few dark chocolate chips in the center of each rectangle.

   Tip: Leave a 1 cm border around the filling.

9. 9

   Fold the dough over the filling and press the edges to seal.

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

10. 10

    Brush the tops with a little bit of heavy cream and sprinkle with flaky sea salt.

    Tip: This will add a nice texture and flavor to the pastry.

11. 11

    Bake for 15-20 minutes or until golden brown.

    Tip: Keep an eye on the pastries during the last 5 minutes of baking.