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
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Unfold puff pastry sheets. Cut each sheet into 4 rectangles (8 total).
Step 2: Fill
- Place 2 chocolate sticks near one short edge of each rectangle.
- Roll tightly away from you, enclosing the chocolate.
- Place seam-side down on the baking sheet.
Step 3: Egg Wash and Bake
- Mix egg with milk. Brush generously over each pastry.
- Bake for 15-18 minutes until puffed, golden, and flaky.
Step 4: Cool (If You Can Wait)
- Let cool 5 minutes on a wire rack. Dust with powdered sugar if feeling fancy.
- 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.
