Go Back
+ servings

Petit Pain Au Chocolat

Delicate chocolate filled puff pastries sure to transport you to Paris!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Breakfast
Cuisine: French
Servings: 1 dozen
Author: Cynthia

Ingredients

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

Instructions

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