Life can be easier with bite of chocolate….
This flaky pastry was made from homemade pastry dough. If using store-bought puff pastry sheet, then the 30 minutes rest is not necessary. I used dark chocolate in this recipe but milk chocolate will be great for somebody with sweet tooth.
- 500 g puff pastry dough (homemade)
- 100 g dark chocolate/milk chocolate
- 1 egg for egg wash
- Roll out puff pastry dough into large rectangle. Mine was 30 x 40 cm.
- Cut into 10 equally size 15 x 8 cm rectangles.
- Cut the chocolate into finger size if possible or just break into small pieces.
- Put some of chocolate on the narrow edge of pastry and then roll up. Repeat the process until finished.
- Put on baking tray, seam side down. Because I use homemade puff pastry dough, I let the pastry rolls to rest for 30 minutes covered, until risen.
- In the last 10 minutes rest, preheat the oven at 210°C.
- (If you use store-bought pastry sheet, skip the ‘resting time’, and preheat oven before you roll up the pastry).
- Beat the egg, brush on the surface of pastries.
- Bake at 210°C for 15-20 minutes until golden brown, puffy and crisp.
- Remove from oven, allow to cool slightly before put on serving dish. This pastry can be served warm or at room temperature.
- Note : beware that when just come out from oven, the chocolate still melt, oozing, and hot ! Please don’t directly eat or it will burning your tongue.
You can make the size smaller for mini Pain au Chocolat or cut into triangles to make Chocolate Croissant.
Bon Appetit !