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Petit Pain Au Chocolat
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Petit Pain Au Chocolat

Delicate chocolate filled puff pastries sure to transport you to Paris!

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 1 dozen
Course: Breakfast
Cuisine: French

Ingredients

  • puff pastry thawed, so that it's easy to work with, but not soft and doughy, one package
  • 24 chocolate or your favorite chocolate bars cut into 3" x 1/2" sticks, batons
  • 1 egg slightly beaten

Instructions

    Cup of Yum
  1. Pre-heat oven to 425 degrees F.
  2. Roll thawed puff pastry out slightly, the rolled out pastry should have natural creases, for 6 pastries per sheet.
  3. Place one stick of chocolate on each end and roll toward middle.
  4. Brush seam with beaten egg and place, seam-side down on cookie sheet. Repeat with remaining pastry. Brush tops with beaten egg.
  5. Bake at 425 degrees F. for 13-15 minutes, or until pastries are deep golden brown.
  6. Cool. Serve warm or room temperature. Store leftover pain au chocolat in an airtight container.