Pain au Chocolat, or chocolate croissant
Pain au Chocolat, or chocolate croissant, is a beloved French pastry that's buttery, flaky, and filled with rich chocolate. This simplified version uses store-bought puff pastry, making it incredibly easy to whip up this indulgent treat at home without compromising on flavor. Perfect for breakfast, brunch, or a sweet snack, these quick Pain au Chocolat are ready in no time and will impress your family and friends.
Ingredients
- 1 sheet of puff pastry thawed
- 4 –6 ounces of semi-sweet or dark chocolate bars or chips
- 1 egg
- 1 tablespoon water
Instructions
- Prepare the Puff Pastry
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unroll the puff pastry onto a lightly floured surface and gently roll it out to smooth any creases.
- Cut the Pastry
- Using a sharp knife or pizza cutter, divide the pastry into 6 equal rectangles.
- Add the Chocolate
- Place a small row of chocolate (about 1–2 tablespoons of chocolate chips or 1–2 pieces of a chocolate bar) at one short end of each rectangle.
- Roll the Pastries
- Fold the short end of the pastry over the chocolate and roll it up tightly, sealing the edges lightly with your fingers to prevent the chocolate from leaking.
- Apply the Egg Wash
- In a small bowl, whisk together the egg and water. Use a pastry brush to apply a thin layer of egg wash over the surface of each rolled pastry.
- Bake
- Place the pastries on the prepared baking sheet, seam side down, and leave space between them. Bake for 15–20 minutes, or until puffed and golden brown.
- Cool and Serve
- Allow the pastries to cool on a wire rack for 5 minutes before serving. Enjoy warm or at room temperature.