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Petits Pains Au Chocolat

February 5th, 2012 | Filed in: recipes Add comments

The newly opened Paul’s had me craving for chocolate croissants (I first had Paul’s chocolate croissants in Prague and it was THE BEST!) and I was also missing choco-croc from Tokyo so I decided to make my own and the process is ridonkulously easy. In fact, all you need is THREE ingredients. Yup. That’s it. The original had a fourth but I decided to omit it and I really liked how my turned out. T polished off four right away and I managed to lure my sis and BIL over for some freshly baked pains au chocolat too :)

So this will be the simplest dessert that I’ve ever made. In fact, I am going to ensure that I always have 2 packs of frozen puff pastry and quality baking chocolate like Ghiradelli’s in my refrigerator so that I can whip up some desserts should guests pop by on short notice!

Speaking of frozen puff pastry, that is a god-send. I swear. Remember those flaky cheese twists that I made some time back? That is another reason why I always should have frozen puff pastry at hand. And gruyere cheese or some sort. I am a bit of a purist or snob when it comes to cooking. I prefer to make things from scratch i.e. the pastry of chicken pot pie instead of using ready-made short-crust pastry. There are times where I do cheat but I don’t call that ‘cooking’. It’s merely putting together a meal just for the sake of convenience. But when I do cook, I try my best to make things fresh. There are the exceptions. Like making your own stock which takes up too much time and more importantly, I simply don’t have storage space for that in my freezer. Flaky pastry is another one. Have you tried making it from scratch? Ohmygawd. It’s nerve-wrecking and insanely difficult. Takes up too much time and effort so I fully embrace frozen flaky pastry. And thank gawd for the easy availability of that, making desserts is easier for those recipes that call for it.

Roll out thawed out frozen puff pastry till about 3mm thick and cut into approximately 12 squares/rectangles.

7oz of quality semi-sweet chocolate chips or chocolate bars cut into finger thick pieces

Brush top of each puff pastry square with egg glaze and line up the chocolate chips. Fall in soldiers!

Roll up the dough tightly and place them seams down on a lined baking tray. Brush the top and side of pastry with remaining egg glaze

Bake for ~15-20 minutes till golden brown. Our humble toaster oven took 40 minutes. Zzzz

Love these puffy pillows

You can seal the sides of the pastry but I prefer to let the chocolate ooze out. Yum!

Best eaten fresh out of the oven! Crisp, warm and oozing with warm melted semi-sweet chocolato!

Petit Pains Au Chocolat (makes ~ 12)

1 sheet frozen puff pastry, thawed, cut into 12 squares/rectangles
1 small egg beaten and beaten with equal parts water (egg glaze)
7 ounce of semi-sweet chocolate chips/bars
Sea Salt

1.  Preheat oven to 205°C/400°F. Line baking tray with baking paper.

2. Roll out thawed puff pastry on lightly dusted floured surface till about 3mm thick.

3. Cut the rolled out sheet into approximately 12 squares.

4. Brush the top of each puff square with egg glaze.

5. Place chocolate chips in a line near edge of pastry square.

6. Roll up dough tightly, enclosing chocolate.

7. Place pastry rolls on lined baking tray, seam side down.

8. Brush top and side of pastry with egg glaze.

9. Sprinkle salt on the top of each.

10. Bake for ~ 15 minutes or till golden brown. Serve warm.

*Pastry rolls can be made a day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze and glaze the rolls before baking.


14 Responses to “Petits Pains Au Chocolat”

  1. Jane Says:

    Hi, wonderful recipe and looking forward to trying it soon. My daughter will love it . I always buy my puff pastry from phoon huat. May I know where did you get yours from? Thanks! Jane

  2. Andrea Says:

    Hullo! I get mine from Cold Storage – it’s about SGD$3+ and from Australia. All puff pastry should work the same Let me know how it goes!

  3. Wini Says:

    Awesome! Will definitely try this. Thanks for sharing!

  4. Andrea Says:

    You’re most welcome!

  5. Jane Says:

    Madecit twice already. My daughter simply love it and it’s so easy to prepare. Really thank you for the recipes. Looking forward to more yummy recipes :)

  6. Andrea Says:

    You’re welcome!

  7. dreamlaughlive Says:

    Thanks for sharing this! I love that it’s so simple. Tried making them during my son’s naptime today. And my hubs and I finished the batch before my son woke up from the nap :)

  8. Andrea Says:

    Ooh!! Glad you loved it :)

  9. Apple Tart » thebokeeffect.com Says:

    […] Check out my other simple recipes using puff pastry – flaky cheese twisters and petits pains au chocolate. […]

  10. Tiong Bahru Bakery » thebokeeffect.com Says:

    […] was recommended the chocolate croissant and since I’ve made my own au petit chocolat which have been a winner, I was a bit hesitant to purchase one that I could make at home. But I […]

  11. miriam Says:

    This just gave me an idea how to clear both my frozen puff pastry and chocolate chips. =)

  12. Baby shower Says:

    […] guaranteed party success – just buy quality corn chips (preferably the scoops). I also baked Petits Pains Au Chocolat and individually packed them in the little cute lemon colored paper bags for the guests to take […]

  13. Food and friends Says:

    […] been the ninth bowl of guacamole that I’ve made in 3 months. Couldn’t resist doing the petit au chocolat too – sprinkled sea salt on the top this time around too! […]

  14. Flaky pastry Says:

    […] Au petit chocolat – These never fail. Use a quality chocolate and you’re set to go. […]

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