Petite Pain Au Chocolat Recipes

PETITS PAINS AU CHOCOLAT

Petits Pains au Chocolat image

Categories Bread Chocolate Breakfast Brunch Bake Kid-Friendly Phyllo/Puff Pastry Dough Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 24

Number Of Ingredients 4

Ingredients

2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 tablespoon water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
Sugar

Steps:

Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. DO AHEAD: Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.
Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

PETIT PAIN AU CHOCOLAT

Petit Pain Au Chocolat image

Found this one at the Nestle website. I order these whenever I find them out. Now I can make my own easily.

Provided by SkinnyMinnie

Categories Breads

Time 35m

Yield 8 pastries

Number Of Ingredients 7

Ingredients

1 (17 1/4 ounce) package frozen puff pastry, thawed
1 cup chocolate chips, divided
1 large egg, beaten
2 ounces semisweet chocolate, chopped
2 tablespoons butter
1 cup powdered sugar
2 tablespoons hot water

Steps:

Preheat oven to 350ºF. Grease 2 baking sheets.
Unfold 1 pastry sheet on a lightly floured surface. Roll out to make a 10" square.
Cut into 4 squares. Place 2 Tbs. of chocolate chips in center of each square.
Brush edges lightly with beaten egg and fold to form a triangle. Press the edges to seal.
Place on prepared baking sheets about 2 inches apart. Repeat with remaining pastry sheet.
Brush tops of each pastry with beaten egg.
Bake for 15-17 minute or until puffed and golden. Cool on baking sheets for 2 min; remove to wire racks to cool completely.
Melt the semisweet chocolate and butter in small, microwave safe bowl on HIGH for 30 seconds; stir. If necessary, microwave an additional 10-15 seconds, stirring just until melted.
Stir in powdered sugar. Add water, stirring until icing is smooth, adding additional water if necessary.
Drizzle icing over pastries.

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