Pain au chocolat

Same laminated dough as the croissant, two sticks of proper dark chocolate, and the restraint to change nothing else. The chocolate is chosen to stay just molten at breakfast temperature, that is by design, not by accident.

How it is made

• Croissant dough, laminated by hand with French butter
• Two batons of 55% dark chocolate, never one
• Baked through the morning in small trays

Good to know

Ask for one from the warm tray if you are eating it now, and a paler one if it is travelling, it finishes beautifully after eight minutes in a home oven.