Dessert
Homemade pain au chocolat
- Preparation time
- 45 min
- Servings
- serves 6
Ingredients
- Puff pastryview the recipe — to buy1
- Chocolate — to buy12 chocolate batons (2 per pastry)
- Egg — to buy1
Preparation
Take the puff pastry out of the fridge 5 minutes before rolling so it's easier to work with, then cut it into even rectangles, about 8x12 cm.
Place a chocolate baton near one edge of each rectangle, roll a third of the way, add a second chocolate baton, then finish rolling up to the seam.
Arrange the pastries on a parchment-lined baking sheet, seam-side down, spacing them out well as they'll puff up. Brush with beaten egg yolk, avoiding the edges so the pastry can rise properly.
Chill the tray for 20 minutes: this rest keeps the pastry from shrinking during baking. Meanwhile, preheat the oven to 200 °C (400 °F).
Brush a second time with egg yolk for a nice shine, then bake for 15 to 18 minutes, until puffed and golden.
Let cool for a few minutes on a rack before eating, the chocolate is scorching hot straight from the oven.