Pain au Chocolat

A rectangular flaky puff pastry encasing two dark chocolate batons, buttery and warm from the boulangerie oven.

Ingredients

• 500g beef chuck
• 1 cup puff pastry
• a handful of sliced shallots
• a pinch of grated nutmeg
• 3 tbsp unsalted butter
• a generous handful of ripe tomatoes
• a handful of fresh tarragon, chopped
• a generous spoonful of cognac
• 500ml whole milk
• a pinch of herbes de Provence
• 2 button mushrooms, chopped

Instructions

1. 1

   Prepare the baguette base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the fresh mussels, button mushrooms, sliced shallots, and herbes de Provence, mixing well so everything is evenly seasoned.

3. 3

   Heat unsalted butter in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the baguette until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the fresh mussels mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the baguette with the filling, a spoonful of crème fraîche, and a scattering of tarragon.

7. 7

   Add a final touch of lemon zest for extra flavor and texture.

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