Pain au Chocolat Tear-and-Share Loaf with Raspberry Jam and Melted Chocolate Recipe
A delightful tear-and-share loaf made with Jus-Rol™ Pains Au Chocolat Dough filled with dark chocolate and a hint of raspberry jam or marmalade. Perfectly golden and fluffy, this pull-apart pastry is drizzled with melted chocolate and dusted with icing sugar, served warm with fresh raspberries. An easy-to-make, indulgent treat ideal for sharing at breakfast or as a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: Serves 6-8 1x
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: French-inspired
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 sprinkling
- Fresh raspberries, to serve
Instructions
- Prepare the loaf tin and oven: Line a loaf tin (approx 900g volume) with a strip of baking parchment hanging over the sides. Preheat the oven to 200°C (180°C fan)/Gas mark 6.
- Prepare the dough pieces: Open the Jus-Rol™ Pains Au Chocolat Dough can and twist to remove the dough. Unravel on a clean work surface and separate the perforated pieces. Cut each piece in half down the middle to yield 12 squares.
- Fill the dough squares: Place a strip of chopped dark chocolate on each square. Add ½ teaspoon of raspberry jam, marmalade, or a few raisins, or leave plain if preferred. Wrap the dough around the filling like a sausage roll, sealing it carefully.
- Arrange in the tin: Place each filled roll upright in the prepared loaf tin with the chocolate side exposed at the top. Space the rolls evenly to allow expansion during baking.
- Bake the loaf: Bake in the preheated oven for 25-30 minutes until the rolls are golden brown and have risen well.
- Melt the chocolate: While baking, 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 remove from the tin: Once baked, allow the loaf to cool in the tin for 10 minutes. Use the overhanging parchment to lift it out onto a serving plate.
- Finish and serve: Drizzle the melted chocolate over the top of the loaf and sprinkle with icing sugar if desired. Serve warm or at room temperature with fresh raspberries or enjoy on its own with a mug of hot chocolate. Best eaten the same day for optimal freshness.
Notes
- Ensure the rolls have enough space in the tin to expand and avoid sticking together.
- Use good quality dark chocolate for a rich flavor.
- Jam, marmalade, or raisins can be swapped or omitted to suit taste preferences.
- For a crispier crust, you may brush the tops with a little egg wash before baking.
- Store any leftovers covered at room temperature and consume within a day to keep freshness.
Keywords: Pain au chocolat, tear and share, pastry loaf, chocolate pastry, breakfast treat, sweet snack, raspberry jam, dark chocolate, Jus-Rol dough
