Description

This Pain au Chocolat Tear-and-Share Loaf is a delightful twist on the classic French pastry, made easy with ready-to-use Pains Au Chocolat dough. Filled with rich dark chocolate and a hint of raspberry jam or marmalade, these individual rolls bake together in a loaf pan, creating a golden, fluffy, shareable treat perfect for breakfast or dessert. Served warm with a drizzle of melted chocolate and fresh raspberries, it’s an irresistible bake that combines convenience with indulgence.

Ingredients

Scale

Dough and Filling

275g pack Jus-Rol™ Pains Au Chocolat Dough
6 tsp raspberry jam, marmalade or raisins
25g dark chocolate, chopped

Topping and Serving

Icing sugar, for sprinkling
Fresh raspberries, to serve

Instructions

Prepare the pan and oven: Line a loaf tin (approximately 900g volume) with a strip of baking parchment, overhanging the sides to aid removal. Preheat the oven to 200°C (180°C fan) or gas mark 6.
Prepare the dough: Open the Jus-Rol™ Pains Au Chocolat Dough pack by twisting the can to push out the dough sheet. Unravel the dough onto a clean work surface. Separate each perforated piece and cut each piece in half lengthwise to create 12 squares total.
Fill and roll: Place a strip of chopped dark chocolate on each dough square, then add ½ teaspoon of raspberry jam, marmalade, or a few raisins on top if desired. Wrap the dough around the filling tightly, forming small rolls resembling sausage rolls.
Arrange in tin: Stand the filled dough rolls upright in the lined loaf tin, positioning them so the chocolate-filled ends are exposed at the top. Space them evenly to allow room for expansion during baking.
Bake: Place the tin in the preheated oven and bake for 25-30 minutes, until the rolls are golden brown and have risen well.
Melt chocolate: While the pastries bake, melt additional dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
Cool and remove: After baking, let the pastries cool in the tin for 10 minutes. Use the overhanging parchment to lift the entire loaf out onto a serving plate.
Finish and serve: Drizzle the melted chocolate over the top of the pastry loaf and sprinkle lightly with icing sugar. Serve warm or at room temperature, accompanied by fresh raspberries or on its own with a hot beverage. Best enjoyed the same day for optimal freshness.

Notes

Use any jam or dried fruit you prefer for variety or to suit dietary choices.
Ensure the rolls are spaced well in the pan to prevent sticking together as they expand.
Allow the rolls to cool slightly before drizzling the chocolate to avoid it melting off quickly.
This recipe works well as an easy and impressive brunch or dessert option.
Best eaten the day of baking as the pastry is freshest and crispiest.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Breakfast / Dessert
Method: Baking
Cuisine: French-inspired

Keywords: Pain au Chocolat, Tear-and-Share, Pastry Loaf, Breakfast, Dessert, Easy Baking, Chocolate Pastry