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 often indulge. And I certainly have my favorite patisserie’s that make good ones.
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.
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.
Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Cut each sheet into 6 squares.
Divide 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.
Place each pastry, seam side down on the baking sheet.
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.