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
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
Instructions
- Delicately slice each pastry sheet into 8 precise rectangular segments, ensuring uniform size and shape for consistent baking.
- Position the chocolate batons or finely chopped dark chocolate (about or 14 grams) near one edge of each rectangular pastry section.
- Carefully roll the pastry from the chocolate-lined edge, creating a compact cylindrical shape that fully encases the chocolate.
- Gently curve the rolled pastry into a subtle crescent or traditional petit pain shape, allowing slight space for expansion during baking.
- Place the shaped petit pain on a parchment-lined baking sheet, maintaining adequate separation between each pastry to prevent merging during cooking.
- 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.
- Preheat the oven to 400°F (204°C) and position the rack in the middle for even heat distribution.
- 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.
- 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