Pain au Chocolate

by Catherine on April 27, 2012

in Recipes

When you’ve just woken up and realised your friends are about to arrive for brunch… or you’re flagging at mid-afternoon and in desperate need of a quick treat, think back to this post. Because (a) this easy version of pain au chocolate is incredibly satisfying straight from the oven and (b) you probably already have all the (two) ingredients in your freezer/pantry. If you don’t want to make just chocolate, a dollop of ricotta and raspberry jam makes an excellent filling, as would a slice of tart apple and crumble of sharp cheddar.

4 Steps to Home-made Pain Au Chocolate 

(calling this a ‘recipe’ seems a bit far fetched)

1. Defrost a sheet of puff pastry under a damp towel on your counter – takes about 5 minutes.

2. Cut the pastry into triangles or rectangles (I went for a cigar shape, but you’re the artist now) and place a bit of the best chocolate you have on hand in the centre.

3. Fold/wrap pastry around the chocolate centre and pinch the seams well to avoid your pain splitting and oozing during the puffing process.

4. Bake on a sheet in a hot oven until golden brown on top – about 5-10 minutes. Watch carefully as puff pastry can go from raw to burnt fast. Let cool for just a minute, and enjoy straight away!

{This was Mr. Spring’s ricotta raspberry version. Don’t forget to really pinch those seams… or use a little more pastry for a better wrap!}

{ 2 comments… read them below or add one }


Looks absolutely delicious. I love pain au chocolate. It is my favourite breakfast pastry I reckon!


Tegan @ Teganias Thoughts

oh, this looks amazing!! YUMMM!


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