A French-inspired take on the classic: ultra-flaky laminated dough wrapped around house-made peanut praline and dark-chocolate batons. Proofed until airy, baked to a deep golden shatter, then finished with a delicate milk-chocolate drizzle and crushed roasted peanuts for just-right sweet–salty crunch. Elegant, rich, and wildly craveable—pain au chocolat through a peanut-butter lover’s lens.
Includes:
- A fully written text recipe (beginner-friendly, pro tips)
- The complete pain au chocolat method (détrempe, lamination, shaping, proofing, baking)
- The peanut praline recipe
