4 pain au chocolat pastries
300 ml thickened cream
150 ml whole milk
100 g 70% dark chocolate, broken into pieces
3 egg yolks
2 tbsp caster sugar
- Heat the oven to 160C/fan 140C. Cut each pain au chocolat into 3 pieces and put cut side up in a baking dish - they’ll fit snugly. Put the cream and milk in a pan. Bring to just below boiling point, then take off the heat and stir in the chocolate until it dissolves (put back on a very gentle heat if you need to).
- Put the egg yolks in a bowl with the sugar and whisk., slowly adding the chocolate cream to make a custard.
- Gradually pour the custard over the pain au chocolat, making sure all the dry bits are covered. Leave for 10 minutes for the custard to soak in, then bake in the oven for 30 minutes, or until the custard has just set.