Sourdough Pain au Chocolat

Easy step by step instructions. Leavened  only with sourdough starter

These sourdough pain au chocolat feature dark chocolate enclosed in a light and flaky pastry case. You will need -

Day 1, mix together the dough. Leave this to proof on the bench until puffy, then refrigerate overnight

day 2 - laminate the dough by rolling in cold but pliable butter. Fold the dough into thirds to keep the butter in even layers. Do this three times

Shape the pain au chocolat and fill with chocolate. Let them proof in a warm spot until puffy and jiggly.

Bake until deeply browned, and dust with powdered sugar when serving. Baked pastries will keep at room temperature for up to 4 days.

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