Salted Chocolate Pain au Chocolat

Instructions

1. 1

   Preheat the oven to 190°C (375ºfF). Line a baking sheet with parchment paper.

   Tip: Use a sheet pan large enough to hold 6-8 pastries.

2. 2

   In a large mixing bowl, combine the flour, salt, and sugar. Whisk until combined.

3. 3

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

4. 4

   Gradually add the ice-cold water to the mixture, stirring with a fork until the dough comes together in a ball.

   Tip: Be careful not to overwork the dough.

5. 5

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

6. 6

   On a lightly floured surface, roll out the dough to a thickness of about 3mm.

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

7. 7

   Cut out 6 equal-sized rectangles of dough.

8. 8

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

   Tip: Stir until smooth and glossy.

9. 9

   Place a spoonful of melted chocolate onto one half of each rectangle, leaving a 1cm border around the edges.

10. 10

    Fold the other half of the dough over the chocolate to form a triangle and press the edges together to seal.

11. 11

    Brush the tops of the pastries with a little bit of melted butter and sprinkle with flaky sea salt.

12. 12

    Bake for 15-20 minutes, or until golden brown.

    Tip: Rotate the pastries halfway through baking.

13. 13

    Remove from the oven and let cool on a wire rack for 5 minutes before serving.

    Tip: Serve warm or at room temperature.