Petits Pains au Chocolat, also known as chocolate croissants, are a classic French pastry filled with rich, melty chocolate wrapped in buttery, flaky layers of puff pastry. These indulgent treats are perfect for breakfast, brunch, or an afternoon snack, delivering a delightful combination of crisp, golden exterior and soft, chocolate-filled interior. Though they look impressive, they can be surprisingly simple to make with store-bought puff pastry, offering a quick way to enjoy a taste of French patisserie at home. Serve warm for the best experience, with the chocolate still deliciously gooey.
Ingredients:
- 1 sheet frozen puff pastry, thawed
- 1 bar semi-sweet chocolate (or chocolate sticks)
- 1 egg, beaten (for egg wash)
- 1 tbsp milk (for egg wash)
- Powdered sugar (optional, for dusting)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into 6 equal rectangles.
- Add the Chocolate: Place a piece of chocolate (about 2-3 squares or a chocolate stick) near one end of each rectangle. Roll the pastry tightly around the chocolate, folding the sides in slightly to enclose the chocolate.
- Prepare the Egg Wash: In a small bowl, whisk together the beaten egg and milk. Brush the top of each pastry with the egg wash.
- Bake: Place the pastries seam-side down on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown and puffed.
- Serve: Let the petits pains au chocolat cool for a few minutes, then dust with powdered sugar if desired. Serve warm.
Enjoy these delicious, buttery Petits Pains au Chocolat as a luxurious treat that’s perfect with coffee or tea!
