Pain au Chocolat Tear-and-Share Loaf with Raspberry Jam and Melted Chocolate Recipe
Indulge in this delightful Pain au Chocolat Tear-and-Share Loaf, featuring Jus-Rol™ Pains Au Chocolat dough filled with rich dark chocolate and a hint of fruity jam or raisins. Perfectly baked to a golden brown, this pull-apart French-inspired pastry is ideal for sharing at breakfast, brunch, or teatime. Drizzled with melted chocolate and dusted with icing sugar, it pairs wonderfully with fresh raspberries or a warm mug of hot chocolate.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 12 chocolate-filled pastry rolls 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Pastry 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 dusting
- Fresh raspberries, to serve
Instructions
- Prepare the tin: Line a loaf tin with a strip of baking parchment, allowing the parchment to overhang the sides for easy removal later. Preheat your oven to 200°C (180°C fan) or gas mark 6.
- Prepare the dough squares: Open the Jus-Rol™ Pains Au Chocolat Dough pack and unravel the dough on a clean work surface. Separate each perforated piece and then cut each piece in half down the middle, creating 12 squares in total.
- Add filling: Place a strip of chopped dark chocolate on each dough square. Add approximately ½ teaspoon of raspberry jam, marmalade, or a few raisins to each square, or leave them plain if preferred.
- Wrap the filling: Roll up each square into a sausage-roll shape, encasing the chocolate and fruity filling inside the dough.
- Arrange in the tin: Place the chocolate rolls upright in the lined loaf tin with the chocolate ends exposed at the top. Space them evenly to allow room for expansion during baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, until the rolls are golden brown and have risen well.
- Melt additional chocolate: While the pastries bake, melt extra dark chocolate in a heatproof bowl over a pan of simmering water or in short bursts in the microwave until smooth.
- Cool and decorate: After baking, let the pastries cool in the tin for 10 minutes. Use the overhanging parchment to lift the loaf out of the tin onto a serving plate.
- Finish with toppings: Drizzle the melted chocolate over the top and dust with icing sugar if desired. Serve warm or at room temperature with fresh raspberries or enjoy on its own alongside hot chocolate.
- Enjoy fresh: This tear-and-share loaf is best eaten on the same day for optimal freshness and flavor.
Notes
- For a fruity twist, substitute jam with your favorite marmalade or raisins as filling.
- You can prepare the loaf ahead of time and bake just before serving for fresh pastries.
- Ensure spacing between rolls in the tin to allow dough to expand without sticking excessively.
- The loaf can be enjoyed warm or at room temperature, making it versatile for any occasion.
- Use high-quality dark chocolate for a richer flavor.
Keywords: Pain au chocolat, tear and share, baking, pastry, chocolate, breakfast, brunch, Jus-Rol dough, easy recipe, French pastry
