Pain au Chocolat means “chocolate bread.” But really, it means “the best thing to ever happen to breakfast.”
This version uses store-bought puff pastry. No lamination. No butter blocks. No tears. Just crispy, golden layers and warm, melty chocolate. Ten minutes of assembly. Eight minutes in the oven. You’re welcome.
Ingredients
Makes 8 pastries.
- 1 sheet frozen puff pastry (thawed, about 9×10 inches)
- 4 oz dark or semi-sweet chocolate (baking bar, not chips)
- 1 large egg, beaten (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.
- Cut chocolate bar into 8 equal sticks (about 2 inches long and ½ inch thick).
Step 2: Cut the Dough
- Roll puff pastry slightly to smooth it. Cut into 8 rectangles (about 4×5 inches each).
Step 3: Fill & Roll
- Place 2 chocolate sticks at one short end of each rectangle.
- Roll the dough tightly around the chocolate, like a sleeping bag.
- Place seam-side down on the baking sheet.
Step 4: Egg Wash & Bake
- Brush tops with beaten egg.
- Bake for 15-18 minutes until puffed, golden, and crispy.
- Cool for 5 minutes. Dust with powdered sugar. Eat while chocolate is still lava.
Summary
Prep Time: 10 minutes | Bake Time: 18 minutes | Total Time: 28 minutes
Yield: 8 pastries | Difficulty: Easy
Storage Notes
Best eaten day-of. Store leftovers in an airtight container for up to 2 days. Reheat in an oven or air fryer at 350°F for 5 minutes. Never microwave—you’ll destroy the flaky layers and turn the chocolate into a weapon.
