Pineapple Bun Pain Au Chocolat Recipe

This pineapple bun pain au chocolat recipe is super quick and easy because you're cheating with the pain au chocolat.

Rather than going to the trouble of making pain au chocolat from scratch, I use frozen, ready-to-bake pastries from the supermarket.

That just leaves making the pineapple bun topping from scratch, which takes just minutes to whip up. It's just a buttery biscuit-like dough rolled thinly and wrapped around the bun (or, in this case, pastry).

You can, of course, use this recipe to make pineapple bun croissants, or pineapple bun pain au raisin, or pineapple bun any-pastry-you-can-think-of. But using pain au chocolat is particularly indulgent.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

(Makes four pineapple bun pains au chocolat.)

Cheat's Pain Au Chocolat:

4 x ready-to-bake / part-baked frozen pain au chocolat

Ingredients for Pineapple Bun Topping:

70g plain flour
30g icing sugar
30g unsalted butter, softened
1 tbsp beaten egg (keep the rest of the egg)
Pinch of salt

Method:

1. Preheat the oven to 180°C and line a baking tray with non-stick baking paper. Place four frozen, ready-to-bake pain au chocolat on the tray.

2. To make the pineapple bun biscuit topping, stir all the ingredients together until it forms a smooth dough.

3. Divide the dough into four portions, roll them up into balls, and then roll them out into flat, thin circles between two sheets of baking paper. Set aside.

4. Brush a little of your remaining beaten egg on top of the pains au chocolat, place a disc of dough on top of each one, and roll around in your hands so it sticks to the frozen pastries.

5. Use a butter knife or dough scraper to score a diamond pattern into the pastry.

6. Bake for 15–20 minutes, until risen and lightly golden. Then leave to cool before eating.

Enjoy, and have fun.