Pains au Chocolat…

Translated literally as 'chocolate bread', it is made of the same puffed pastry as croissants. But these sweet delectable light, flaky French-style croissant roll are filled with delicious chocolate.

With this easy recipe you can be in Paris in a flash, all you need is some good quality all-butter frozen puff pastry, some excellent dark chocolate bars, and a few pantry items. So if you’ve had a bad day, or when your adult life feels more like your first day at school ~ lost and a little homesick, you can make them and be back "chez maman" (home with mom) in minutes.

Pains au Chocolat

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 water (for glaze)
8 bars 3.5-ounce bittersweet or milk chocolate
~ each cut into six 2x¾ -inch pieces
Sugar

Line a baking sheet with parchment paper.
Brush top of each puff pastry square with egg glaze. Place 2 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. 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.

Makes 12



Note: Pains au Chocolat can be made 1 day ahead before baking. Just cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.