PAIN AU CHOCOLAT

PAIN AU CHOCOLAT 1

188

CALORIES

12

SERVINGS

15 (min)

PREPARATION

20 (min)

COOKING

35 (min)

READY IN

side dish

DISH

Ingredients

  • I 4-ounce bar of semisweet chocolate (I recommend Ghirardelli Semisweet Baking Bar) cut into 12 rectangular pieces.
  • 1 egg, beaten with 1 teaspoon water
  • A few tablespoons all-purpose flour
  • 1 sheet of frozen puff pastry, thawed but chilled (see thawing directions)
  • 2-3 tablespoons sugar

Instructions

  • 1Preheat oven to 400ºF. Line a baking sheet with parchment paper. Lightly flour your work surface.
  • 2Cut your puff pastry, with a sharp knife or pizza cutter, in half lengthwise.
  • 3Cut each half into sixths, giving you 12 rectangular pieces.
  • 4Brush top of dough lightly with egg wash.
  • 5Place a piece of chocolate in the center of the dough strip. Fold one end over it. Then fold over the other end. Press the seam with the tines of a fork to seal.
  • 6Add a little extra egg wash to the seam, if it's not adhering. Repeat with all 12 pieces.
  • 7Place the pastries seam side down on the baking sheet.
  • 8Brush the tops with egg wash. Sprinkle lightly with sugar.
  • 9Bake for 20 minutes in the center of the oven, until puffed and golden brown. Cool on a wire rack.