petits pain au chocolat

Name: Petits Pain Au Chocolat
Yield: 24
Ingredients: 2 - sheets frozen puff pastry(1 17.3oz pkg),thawed,each sheet cut into 12 squares; 1 large egg,beaten to blend with 1 tbsp water (for glaze); 4 - (3.5oz bars) imported bittersweet or milk chocolate,each cut into six 2x3/4inch pieces; - sugar

(1 RATING)

53 Pinches 1 Photo

Jamallah Bergman

Atlanta, GA

Updated on Sep 15, 2010

These small pastries are easy to make and go just as quickly.

Rate

Delicious! I did use only about half the chocolate, 8 ounces.

prep time

cook time

method ---

yield 24 serving(s)

Ingredients

2 - sheets frozen puff pastry(1 17.3oz pkg),thawed,each sheet cut into 12 squares
1 large egg,beaten to blend with 1 tbsp water (for glaze)
4 - (3.5oz bars) imported bittersweet or milk chocolate,each cut into six 2x3/4inch pieces
- sugar

How To Make petits pain au chocolat

Step 1

Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly,enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet,seam side down.(Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze)

Step 2

Preheat oven to 400. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temp.
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