Recipe

Petits Pains Au Chocolat Recipe

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Ingredients

12 oz imported bittersweet or semisweet chocolate, broken into 3-by-1 1/2-inch pieces
One 14- or 16-oz package of cold puff pastry dough
1 large egg, beaten

Directions

Step #1 Use a high-quality commercial all-butter puff pastry, such as Dufour, which is available in the freezer section of specialty food markets.
Step #2 Or purchase puff pastry dough from your local French bakery.
Step #3 Preheat the oven to 425°.
Step #4 Line 2 baking sheets with parchment paper.
Step #5 Lightly roll out the puff pastry 1/8 inch thick if using 14 oz of dough or 1/4 inch thick if using 16 oz of dough.
Step #6 Cut the pastry into sixteen 3 1/2-by-4 1/2-inch rectangles.
Step #7 Place a piece of chocolate in the center of each rectangle & fold the long sides over the chocolate like a business letter.
Step #8 Seal the exposed edge with some of the beaten egg.
Step #9 Repeat with the remaining dough rectangles, chocolate & egg wash.
Step #10 Arrange 8 pastries on each baking sheet.
Step #11 Refrigerate 1 sheet of pastries & bake the other in the center of the oven for 10 mins.
Step #12 Reduce the heat to 375° & bake for about 15 mins longer, or until golden brown & cooked through.
Step #13 Transfer the pains au chocolat to a rack to cool slightly.
Step #14 Repeat with the remaining pastries.
Step #15 Serve slightly warm.
Enjoy the Petits Pains au Chocolat recipe