Easy Pain Au Chocolat Recipe
This easy recipe for pain au chocolat otherwise known as chocolate croissants is perfect for all skill levels. Ready in about 20 minutes they taste and look like they came from a bakery with rich chocolate wrapped in buttery puff pastry.
Equipment
- 1 Rolling Pin
- 1 Baking Sheet
- parchment paper or Silpat
- 1 sharp knife or pizza cutter
- 1 pastry brush
Ingredients
- 2 sheets frozen puff pastry, defrosted
- 16 squares dark chocolate, each cut in half from a large chocolate bar
- 1 large egg
- 1 teaspoon milk
Instructions
- Preheat oven to 425 ℉ (or temperature indicated on your frozen puff pastry box). Line large baking sheet with parchment or Silpat silicone liner.
- On a lightly floured surface roll each sheet of pastry to 12 by 6 inches. Cut into 4 equal strips along the short edge. (each strip will be 6 inches long by about 3 inches wide)
- Place 2 (halved) squares of chocolate along the short edge of each strip and roll dough over once. Add two more squares of chocolate and continue rolling to end. Place each pastry seam side down on prepared baking sheet.
- Beat egg with 1 teaspoon of milk. Brush each pastry with mixture. Bake for 12 to 15 minutes until puffy and golden brown. Remove from oven, allow to cool and dust with powdered sugar.
Notes
Store leftovers at room temperature for up to 2 days. You can freeze baked and cooled pastries in an airtight container for up to 1 month. When ready to serve remove from freezer and reheat in the oven until heated through and crispy.
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