If you love Pain au Chocolat, otherwise known as Chocolate Croissants, you will be over the moon with this easy, I mean incredibly easy adaptation on the traditional French Pain au Chocolat.
Traditional Pain au Chocolat is a French croissant pastry wrapped around a stick of chocolate. Served warm with melty chocolate oozing from the middle is simply heavenly. Like there are almost no words for chocolate lovers like me.
I’ll never forget the first time I tasted Pain au Chocolat in Paris. It was, as you can imagine, simply divine. And it made such an impression that to this day, years later, it’s still the one indulgence that will elevate any day… to a marvelous day.
I don’t indulge this chocolate croissant passion often. Although I have a few favorite pâtisseries in the Pacific Northwest that make great ones (one in Lake Oswego, Oregon and another in Bellevue, Washington).
But sometimes… late in the evening, when those pesky chocolate cravings hit, I love to make my own — fresh and warm from the oven, oozing chocolate and making the house smell cozy and delicious.
It’s not so indulgent when you make them into mini’s — portion control!
Perfect for the holidays — or those late-night cravings — or with a cup of coffee in the morning.
And… they’re incredibly easy, with items you may already have on hand.
Pain au Chocolate
2 sheets frozen puff pastry, thawed and cut into 12 squares
1 cup dark chocolate chips (or your favorite milk or semi-sweet chocolate chips — If I have dark chocolate bars on hand, I will break them into 2″ x 1″ pieces and use this instead of the chips.)
1 egg, beaten
1 tablespoon water
Line a baking sheet with parchment. Preheat the oven to 400°F.
Unfold the defrosted pastry sheets on a lightly floured surface. With a pastry cutter or pizza wheel, cut each sheet into 6 squares.
Divide the chocolate evenly among the 12 squares (6 squares from each puff pastry sheet). Place chocolate chips or bars at the edge of each pastry square. Roll tightly, completely encasing the chocolate inside. Seal the top edge of the pastry with a dab of water.
Place each pastry, seam side down on the baking sheet.
Transfer the pastries to the prepared baking sheet and lay with the sealed edge down. Brush each pastry with egg wash and sprinkle lightly with sugar.
Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets for 10 about minutes. Serve warm or at room temperature.
For Mini Pain au Chocolat (Makes 16 Pastries)
Cut each pastry sheet into fourths, which will give you a rectangle shape.
Divide the chocolate evenly along the short side edge of each rectangle. Roll the pastry around the chocolate to the end of the rectangle. Seal the top pastry edge with a dab of water. Using the pizza cutter, cut each rectangle in half. Each pastry sheet will produce 8 Mini Pain au Chocolats.
Transfer the pastries to the prepared baking sheet and lay with the sealed edge down. Brush the pastry with an egg wash and sprinkle lightly with sugar.
Bake for 15 minutes or until the pastries are golden brown. Let them cool on the baking sheet before serving.