The Best Petit Pain Au Chocolat Recipe You’ll Master at Home

Petit pain au chocolat upgrades ordinary mornings into delightful culinary adventures.

Silky chocolate nestled within buttery, flaky pastry creates an irresistible combination that awakens your senses.

French bakeries have long celebrated this delectable treat as a morning staple.

Crisp, golden layers crumble delicately with each passionate bite, releasing rich chocolate warmth.

Authentic techniques require patience and precision, but passionate home bakers can master this elegant pastry.

Delicate rolling and precise folding create stunning results that rival professional patisserie creations.

Sweet indulgence awaits those willing to embrace a bit of baking magic.

Little Chocolaty Pillows You’ll Want Every Day

• Effortless Chocolate Indulgence: These mini chocolate pastries deliver rich, decadent flavor with minimal kitchen effort, perfect for chocolate lovers seeking a quick gourmet treat.
• Swift Bakery Magic: Transforming simple pastry sheets into delicate, golden petit pains takes just 15 minutes, making them an ideal solution for sudden sweet cravings or unexpected guests.
• Versatile Crowd-Pleaser: Small enough for elegant dessert platters, yet substantial enough to satisfy, these petit pains work brilliantly for breakfast, afternoon tea, or casual entertaining with their irresistible combination of flaky pastry and smooth chocolate filling.

What You’ll Need for Flaky, Chocolaty Joy

• Puff Pastry Sheets: Delicate, pre-made pastry that creates a flaky, buttery foundation for the chocolate-filled treat.
• All-Purpose Flour: Light dusting helps prevent sticking and aids in handling the pastry.

• Dark Chocolate Bars or Chocolate Batons: High-quality chocolate provides a rich, smooth center that melts beautifully during baking.

• Egg Wash: Beaten egg gives a golden, shiny surface to the petit pain au chocolat.
• Powdered Sugar: Optional light dusting adds a classic French bakery touch and subtle sweetness.

How to Wrap and Bake Like a Parisian

Step 1: Prepare Pastry Sheets

Cut each pastry sheet into 8 equal rectangles using a sharp knife or pizza cutter.

Step 2: Shape Petit Pain au Chocolat

Place a piece of chocolate at one end of each rectangle.

Carefully roll the pastry around the chocolate, ensuring a snug wrap.

Gently press the edges to seal the chocolate inside.

Step 3: Arrange on Baking Sheet

Position the rolled pastries on a parchment-lined baking sheet.

Leave some space between each petit pain to allow for expansion during baking.

Step 4: Bake to Golden Perfection

Preheat the oven to 375°F (190°C).

Bake the petit pain au chocolat for 10-15 minutes.

Look for a rich golden brown color that indicates they’re perfectly cooked.

Step 5: Cool and Serve

Remove from the oven and let cool on the baking sheet for a few minutes.

Transfer to a wire rack to cool completely.

Dust with powdered sugar if desired before serving.

Tip: For best results, use high-quality chocolate and all-butter puff pastry sheets.

Tips for That Golden, Airy Finish

• Choose High-Quality Chocolate: Select premium dark or milk chocolate batons that melt smoothly and provide rich flavor inside the petit pain.
• Ensure Precise Pastry Cutting: Use a sharp knife or pizza cutter to create clean, even rectangular shapes for uniform petit pains.
• Control Dough Temperature: Keep puff pastry chilled until ready to work, preventing butter from melting and maintaining flaky texture.
• Egg Wash for Golden Shine: Brush pastry edges with beaten egg to create a beautiful, glossy bronzed surface during baking.
• Watch Baking Time Carefully: Check petit pains at 10 minutes to prevent overcooking, ensuring a perfect golden-brown color and crisp exterior.

Save and Reheat Without Losing the Flake

• Refrigeration: Store leftover petit pain au chocolat in an airtight container for up to 2 days. Wrap each pastry individually in plastic wrap to maintain freshness and prevent them from drying out.
• Reheating: Warm refrigerated petit pain au chocolat in a preheated oven at 300°F for 5-7 minutes. This method helps restore their crispy exterior and soft, chocolatey interior without compromising texture.
• Freezing: Freeze cooled petit pain au chocolat for up to 1 month in a freezer-safe container. Thaw overnight in the refrigerator and reheat as mentioned above for best results.

Pair With Coffee, Cream, or More Chocolate

• Brew the Perfect Companion: Pair these delicate petit pain au chocolat with a classic French press coffee, allowing the rich, bold espresso to complement the buttery chocolate pastry's sweetness.
• Elevate with Sweet Sips: Match these mini chocolate croissants with a chilled glass of café au lait, blending creamy milk and smooth coffee to enhance the pastry's delicate layers.
• Indulge in Dessert Harmony: Serve alongside a light vanilla bean custard or crème anglaise, creating a luxurious texture contrast that highlights the chocolate's deep, smooth flavor.
• Morning Breakfast Delight: Enjoy these petit pain au chocolat with fresh seasonal berries, adding a tangy burst that cuts through the pastry's richness and provides a refreshing balance.

Variations to Elevate the Classic

• Nutty Chocolate Petit Pain: Sprinkle chopped almonds or hazelnuts on top of the chocolate before rolling the pastry for added crunch and nutty flavor.
• Orange Zest Chocolate Petit Pain: Grate fresh orange zest into the chocolate filling to introduce a bright, citrusy note that complements the rich chocolate.
• Salted Caramel Chocolate Petit Pain: Drizzle a small amount of salted caramel sauce inside the pastry before rolling to create a sweet and salty complexity in each bite.
• Raspberry Chocolate Petit Pain: Add a few fresh raspberry pieces alongside the chocolate to bring a tart, fruity dimension to the classic recipe.

Easy Petit Pain Au Chocolat Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

• Total Time: 40 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Petit Pain au Chocolat whisks French pastry magic into a delightful chocolate-filled experience. Delicate layers of buttery croissant dough embrace rich chocolate, creating a luxurious breakfast treat you’ll crave from Paris bakeries.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 sheets frozen puff pastry, thawed
• 1 cup chocolate chips

Liquid Ingredient:

• 2–3 tablespoons (30–45 milliliters) water

Finishing Ingredient:

• Sugar for dusting

Cook Mode Prevent your screen from going dark

---

Instructions

1. Delicately slice each pastry sheet into 8 precise rectangular segments, ensuring uniform size and shape for consistent baking.
2. Position the chocolate batons or finely chopped dark chocolate (about or 14 grams) near one edge of each rectangular pastry section.
3. Carefully roll the pastry from the chocolate-lined edge, creating a compact cylindrical shape that fully encases the chocolate.
4. Gently curve the rolled pastry into a subtle crescent or traditional petit pain shape, allowing slight space for expansion during baking.
5. Place the shaped petit pain on a parchment-lined baking sheet, maintaining adequate separation between each pastry to prevent merging during cooking.
6. Whisk one large egg with a tablespoon (15 milliliters) of water to create an egg wash, then delicately brush the surface of each petit pain for a glossy, golden finish.
7. Preheat the oven to 400°F (204°C) and position the rack in the middle for even heat distribution.
8. Slide the prepared baking sheet into the preheated oven and bake for 12-15 minutes, monitoring closely until the pastries transform into a rich, golden-brown color.
9. Remove from the oven and allow the petit pain au chocolat to cool on a wire rack for 5-7 minutes before serving, permitting the chocolate to set slightly.

Notes

• Slice each pastry sheet into precise rectangular shapes for uniform petit pain au chocolat sizes.
• Work with cold pastry dough to ensure flaky, crisp layers during baking.
• Place chocolate pieces near one edge before rolling to create perfectly centered filling.
• Brush with egg wash before baking to achieve a beautiful golden-brown exterior.
• Allow pastries to cool slightly after baking to prevent burning and let chocolate set.
• Store leftovers in an airtight container for up to two days to maintain freshness.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 345 kcal
• Sugar: 12 g
• Sodium: 180 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 15 mg