If you are expecting a recipe post from an amazing cook, look away now. But, if you just want to know how to get awesome Jus Rol Pain au Chocolat in the Ninja Air Fryer, I have got you covered. I’ll be honest though. This post is just for me as I’ll forget times and settings and have to relearn them all over again if I don’t write this. I’ve literally done it hundreds of times to find the right combo and I#ve now found it and I don’t want to lose them!
How to cook Pain au Chocolat in the Ninja Air Fryer
Right, future me, here’s how to do it:
- Unpack the Jus rol from the packaging
- Add a dollop of chocolate spread to the top and bottom of the pastry rectangles
- Add the chocolate bars over the dollop of chocolate so it keeps it in place
- Roll the ends into the middle
- Squish the ends so the chocolate can’t escape and make me clean the Ninja more than I need to
- Set the left side to roast at 180 degrees for 5 minutes
- Set the right side to roast at 170 degrees for 5 minutes
- Turn on
Make a drink, because you haven’t drunk anything this morning yet have you, future me.
- Turn the pain au chocolats over
- Set the left side to roast at 180 degrees for 4 minutes
- Set the right side to roast at 170 degrees for 4 minutes
- Turn on
- When it beeps turn them over again and,
- Set the left side to roast at 180 degrees for 1 minutes
- Set the right side to roast at 170 degrees for 1 minutes
- Put them on a plate and serve…
What I tried which didn’t work:
Using the bake function for longer at a lower temperature. It looked good and I used it for ages but the results were variable. I thought they were amazing at the time and better than the results I got from the normal oven but it wasn’t until I used the roast function that I realised they are supposed to puff up!
Using roast at a lower temperature for longer. The insides wouldn’t cook properly or the outside would be overcooked.
History of pain au chocolat
Historical gumph to make the search engines like my post even though all the information needed is in the first 300 words…
The origins of the pain au chocolat, that much-loved pastry, are pretty interesting – if you are into that sort of thing. You might think it’s French, but it has connections to Austria. This is because it’s part of a group of pastries called viennoiserie, which were inspired by the Austrians. The trend really picked up in the 19th century, when these techniques became popular in France. So I thought the Jus Rol pain au chocolat was French. Turns out the company Jus Rol was first created in Scotland and it is now owned by General Mills in the USA. Who knew? It looks like a French company is trying to buy it now though. Let’s hope they don’t destroy it by adding butter to it! At least I can eat it as it is now. Jus Rol is dairy and egg free with no citrus/citric acid added so it is safe for me to eat (as on the packet in the UK, I can’t speak for other countries), Thank you Jusr Rol, you are a favourite in my house – for now!
Something interesting about pain au chocolat is the regional variations in what it’s called. If you’re in Paris or the northern part of France, it’s ‘pain au chocolat’, translating as ‘bread with chocolate’. However, in southern France, they refer to it as ‘chocolatine’. And believe it or not, there’s a long-standing debate over the ‘correct’ name. I like pain au chocolat because I think it’s a ‘pain’ to cook.
Over the years, the recipe for pain au chocolat has evolved and adapted, with different regions and even different bakers adding their own twists. From the traditional flaky, buttery pastry filled with a strip of dark chocolate, to versions with added ingredients or slightly different techniques, the pain au chocolat is a fantastic example of how food can evolve over time. Yet, no matter the variation, it is a timeless favourite.