Pain au Chocolat (French Pastry That’s Easier Than You Think)

Pain au chocolat. Chocolate croissant. Call it whatever. It’s buttery, flaky, chocolatey heaven.

The secret? You don’t need to laminate dough for days. Store-bought puff pastry does the heavy lifting. Roll. Cut. Bake. Boom. French bakery vibes, zero airfare.

Ingredients

Makes 8 pastries.

• 2 sheets frozen puff pastry, thawed
• 16 dark chocolate batons or 4 oz (115g) dark chocolate, cut into 16 sticks
• 1 egg, beaten (for egg wash)
• 1 tablespoon milk (optional, for egg wash)
• Optional: Powdered sugar for dusting

Step-by-Step Instructions

Step 1: Prep

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Unfold puff pastry sheets. Cut each sheet into 4 rectangles (8 total).

Step 2: Fill

1. Place 2 chocolate sticks near one short edge of each rectangle.
2. Roll tightly away from you, enclosing the chocolate.
3. Place seam-side down on the baking sheet.

Step 3: Egg Wash and Bake

1. Mix egg with milk. Brush generously over each pastry.
2. Bake for 15-18 minutes until puffed, golden, and flaky.

Step 4: Cool (If You Can Wait)

1. Let cool 5 minutes on a wire rack. Dust with powdered sugar if feeling fancy.
2. Eat warm. Chocolate should be melty. Napkins required.

Summary

Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 28 minutes

Yield: 8 pastries

Difficulty: Super Easy

Storage Notes

Best eaten fresh and warm. But leftovers keep in an airtight container for 2 days.

Reheat: Air fryer at 350°F for 3 minutes or oven at 375°F for 5 minutes. Microwave kills the flakiness.

Freeze (unbaked): Assemble pastries, freeze on a tray, then bag. Bake from frozen at 400°F for 20-22 minutes.