Looking for something a bit different to smoosh over waffles, dollop into yoghurt or smear on toast? How about this ultra decadent pain au chocolat butter?
It’s inspired by Manchester’s Pollen Bakery (which we recently declared one of the best in the UK).
This is toasty, sweet, caramelised and just simply incredible. Keep it in the fridge for up to two months. Or make it for brunch with friends and family and leave it in the middle of the table on a platter for everyone to dive into. It is epic with fresh strawberries and bananas.
Ingredients
- 6 Fieldfare pain au chocolat
- 200g white chocolate, broken into chunks
- 170g butter
- Pinch sea salt
Method
1. Prove the pastries on a lined tray overnight. Bake them at 190C for 15 minutes. Allow to cool slightly, then break into pieces, turn the oven down to 150C, and cook for a further 15 minutes to crisp and dry out. Set aside.
2. Turn the oven down to 100C. On the same paper add the white chocolate and bake for 15 minutes until golden.
3. Pop the hot white chocolate, butter, a pinch of salt and pastry pieces into a blender and blend until smooth – adding a touch of water if needed. Spoon into a jar ready for prime snacking.
