PETITS PAINS AU CHOCOLAT
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
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.
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Gina Patton
[email protected]This recipe is a complete disaster.
WAR GAMING
[email protected]I would not recommend this recipe to anyone.
Mr Raju
[email protected]These pains au chocolat were a waste of time and ingredients.
7s Peter Gaming
[email protected]I followed the recipe exactly, but my pains au chocolat didn't turn out as good as I hoped.
Nathan Cullinan
[email protected]These pains au chocolat were a bit too dry for my liking.
Gabriel Perdigao
[email protected]I had a little bit of trouble getting the dough to rise, but the pains au chocolat still turned out okay.
Sumitra Chaudhary
[email protected]These pains au chocolat were a little bit too sweet for my taste, but they were still very good.
Mkenya Halisi
[email protected]I'm so glad I found this recipe. These pains au chocolat were a huge hit at my party.
Love Pakistan
[email protected]These were the best pains au chocolat I've ever had. They were so light and fluffy.
Breanne Cook
[email protected]I loved how easy this recipe was to follow. The pains au chocolat turned out perfect!
Islam Or Hum
[email protected]These pains au chocolat were delicious! The chocolate filling was perfect and the pastry was flaky and buttery.
Chou Chebe
[email protected]The recipe was easy to follow and the pains au chocolat turned out great. They were light and fluffy with a rich chocolate filling.
Rene Esther Vigil
[email protected]These were so easy to make and they tasted amazing! I will definitely be making them again.
Sufyan Albalushi
[email protected]I've made these pains au chocolat several times now and they always turn out perfect. They're the perfect breakfast pastry.
Rebecca Ojewunmi
[email protected]These pains au chocolat were a hit with my family! They were so flaky and delicious. I loved the chocolate filling.