Pain Au Chocolat 2.0

I love a good traditional pain au chocolat, but I also really enjoy this modern variation on the classic. We make a cocoa bicolored dough for this version, and it adds a little change in flavor, but the finish on the crust has a completely different crunch that is an enjoyable contrast to the flaky crumb of the pastry. We finish the pastry with a simple syrup glaze rather than the traditional egg wash, which also gives a nice boost to the flavor without going overboard on the sweet side.

INGREDIENTS: Wheat flour, butter, water, cane sugar, chocolate, yeast, milk powder, sea salt, honey, cocoa powder

CONTAINS: Wheat, gluten, milk