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Decadent Pain au Chocolat

Pain au Chocolat is a lovely french pastry which translates into “chocolate bread” and often graces breakfast plates in France.  While you may not find chocolate appealing at breakfast, it also makes a lovely sweet treat as a snack or as part of your afternoon tea.  It is typically served without decoration, but I have found that a chocolate drizzle helps identify the contents of dish for the uninitiated.

Making croissant dough can be a challenge for beginners, so try the easy version by using frozen puff pastry.  This really is a sometimes food, but portion control helps.

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Decadent Pain au Chocolat

Pain au Chocolat is a lovely french pastry which translates into "chocolate bread" and often graces breakfast plates in France. This easy version uses frozen puff pastry.
Course Afternoon Tea, Breakfast, Brunch, Snack
Cuisine Edwardian, French, Victorian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 pastries

Ingredients

  • 2 sheets frozen puff pastry, thawed
  • 1 large egg beaten
  • 1/4 tsp. vanilla extract
  • 2 large quality imported chocolate bars: bittersweet or dark chocolate
  • sugar and additional chocolate, melted (optional).

Instructions

  • Preheat oven to 400°F. Line a baking sheet with silicon sheet or parchment paper.
  • Place the pastry on parchment paper or lightly floured cutting board. Using a sharp knife, divide the dough in half, rotate 90 degrees and half again, repeating until you have 16 squares. If you prefer you can make 8 squares for larger pastries.
  • Mix the egg and vanilla, adding a little water to thin.
  • Lightly brush the squares with the egg wash.
  • Place a square at the edge of a square and roll up, placing the seam side down. If you are using a thin chocolate bar you may want to stack 2 squares.
  • Place the roll on the prepared baking sheet and brush the tops with the remaining glaze.
  • Sprinkle with sugar (optional).
  • Bake the rolls until golden brown which should take 15 minutes.
  • Serve warm, or cool and drizzle with melted chocolate if you like.

Notes

*A lesser quality chocolate will melt and drip out of the pastry.
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