Introduction

This Pain au Chocolat Tear-and-Share Loaf is a delightful treat perfect for breakfast or an indulgent snack. Soft, flaky pastry pockets filled with rich dark chocolate and a hint of fruity jam make it irresistible and fun to share.

The image shows a twisted pastry with multiple layers of golden-brown baked dough, arranged in a braided shape with visible swirls and folds. The croissant-like bread is drizzled generously with dark chocolate sauce, which glistens over the warm, flaky surface and pools slightly around the edges. The pastry rests on a dark, worn wooden board that contrasts with the rich colors of the bread and chocolate. In the corner, a red cloth is partially visible, adding a pop of color to the scene set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

275g pack Jus-Rol™ Pains Au Chocolat Dough
6 tsp raspberry jam, marmalade or raisins
25g dark chocolate, chopped
Icing sugar and raspberries to serve

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Line a loaf tin (approx 900g volume) with a strip of baking parchment, leaving an overhang on the sides for easy removal.
Step 2: Open the Jus-Rol™ Pains Au Chocolat Dough pack and twist the can to release the dough. Unravel it on a clean surface, separate each perforated piece, then cut each piece in half down the middle to create 12 squares.
Step 3: Place a strip of chopped dark chocolate on each square. Add ½ tsp of raspberry jam, marmalade, or a few raisins to each square, or leave plain if you prefer. Carefully wrap each filling in the dough, shaping them like small sausage rolls.
Step 4: Arrange the chocolate-filled dough rolls standing on their ends in the prepared loaf tin. Ensure they are spaced evenly to allow room for rising during baking.
Step 5: Bake in the preheated oven for 25 to 30 minutes, or until the rolls are golden brown and puffed up.
Step 6: While baking, melt extra dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave until smooth.
Step 7: After baking, leave the loaf in the tin for 10 minutes. Use the parchment overhang to lift it out, then transfer to a serving plate.
Step 8: Drizzle the melted chocolate over the loaf and sprinkle with a little icing sugar if desired. Serve warm or at room temperature with fresh raspberries or enjoy on its own with a hot drink.

Tips & Variations

For extra indulgence, add chopped nuts or a swirl of cream cheese inside each roll before baking.
If you prefer a fruitier flavor, substitute raspberry jam with apricot or strawberry preserves.
Make sure to space the dough rolls well in the tin so they have room to expand and bake evenly.

Storage

Store any leftover loaf in an airtight container at room temperature for up to one day, as the pastry can lose its crispness. Reheat gently in a low oven for a few minutes to refresh before serving. This treat is best enjoyed the same day it is made for optimum flakiness and flavor.

How to Serve

A golden brown braided pastry with a flaky texture, each twisted layer showing swirls of dough and patches of dark chocolate peeking through. The top is drizzled unevenly with glossy dark chocolate sauce, adding a contrasting shine over the warm tones of the pastry. It rests on a black rustic board which sits on a white marbled surface, with a red cloth partially visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puff pastry instead of Jus-Rol™ Pains Au Chocolat Dough?

Yes, a good quality puff pastry can be used, but it won’t have the pre-cut chocolate filling. You’ll need to add your own chocolate strips and fillings to create the same effect.

Can I prepare this recipe in advance?

You can prepare the filled dough rolls and keep them covered in the fridge for a few hours before baking. However, for best results, bake just before serving to enjoy the pastry at its freshest and crispiest.