Chocolate, almond and cinnamon spirals with French-style café au lait
If you love pain au chocolate then this easy breakfast pastry is a must. Simple and quick to make they are the perfect accompaniment to café au lait.
2 sheets frozen puff pastry, thawed
30 g butter, melted
100 g dark chocolate, finely chopped
50 g ground almonds
1 egg lightly beaten with 1 tbs milk
2 tsp cinnamon sugar, plus extra fir dusting
cafe au lait
Preheat the oven to 200c. Line a large baking tray with baking paper. Unroll pastry sheets and lay side by side on a second piece of baking paper, overlapping them by 1 cm. Press gently to help stick together.
Brush the surface of the pastry with melted butter and then scatter over the chocolate and ground almonds. Carefully roll up from one of the short sides as tightly as you can to form a log.
Take a sharp knife and cut the log into 12 x 1 cm slices. Place cut side down on the prepared baking tray. Brush over the remaining butter, then the beaten egg mixture and finally sprinkle with cinnamon sugar.
Bake for 15-20 minutes until puffed slightly and golden. Cool on a wire rack and serve warm dusted with a little extra sugar and a large bowl of milky coffee.
For café au lait. Make your coffee as strong as you like and pour into a latte bowl, heat and froth some milk, add to the coffee and serve.
Tip: These are best served either whilst still warm or they can be prepared ahead of time and chilled. Prepare to the end of step 2, cover with cling film and chill for up to 2 hours, then bake as above.