Breakfast
Pains au chocolat
The same laminated yeast dough as croissants, rolled around two chocolate sticks.
Ingredients
Ingredients
Spices & seasoning
Nutrition facts
803 kcal per serving
- Protein
- 13.6 g
- Carbohydrates
- 89.1 g
- of which sugars
- 52.6 g
- Fat
- 42.4 g
- Fiber
- 3.9 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Make the laminated yeast dough as for the croissants (3 folds).
- Roll out to 4 mm thick and cut into 8 × 12 cm rectangles.
- Roll each rectangle around two chocolate sticks.
- Let rise for 2 hours, brush with egg wash and bake for 18 minutes at 190°C.
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Breton
French
American
French
Lorraine
French
American
Original Ecomely recipe.