White Chocolate Pain au Chocolat

Instructions

1. 1

   Preheat oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   In a large bowl, combine flour, salt, and cold butter. Use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs.

   Tip: Make sure the butter is well-crumbled for flaky pastry.

3. 3

   In a separate bowl, whisk together sugar, vanilla extract, and eggs. Add the white chocolate chips and mix until well combined.

   Tip: This will help create a smooth white chocolate mixture.

4. 4

   Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

   Tip: Be careful not to overmix the dough.

5. 5

   Turn the dough onto a lightly floured surface and roll it out to a thickness of about 3 mm.

   Tip: Make sure the dough is even and not too thick.

6. 6

   Cut the dough into rectangles, about 15 cm x 5 cm. Fold each rectangle in half lengthwise and press the edges to seal.

   Tip: Use a little water to help the edges stick together.

7. 7

   Place the pastries in the mold and brush the tops with the egg wash.

   Tip: This will help the pastries brown evenly in the oven.

8. 8

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

   Tip: Keep an eye on them after 10 minutes, as the baking time may vary.

9. 9

   Allow the pastries to cool in the mold for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: This will help the pastries retain their shape.