Shop-bought puff pastry is the secret to this easy pain au chocolat recipe. Serve warm with a dusting of icing sugar, for the perfect weekend brunch treat.
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Yields:
12
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
208
Ingredients
Icing sugar, to dust
500
block puff pastry, see tips
100
plain chocolate, finely chopped
1
medium egg, lightly beaten
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Lightly dust a work surface with icing sugar and roll out the pastry to a rough 30.5cm x 33cm rectangle.
Step 2
Cut the pastry into three equal strips lengthways, then cut each strip into four equal pieces to make smaller rectangles (each measuring about 9cm x 10cm).
Step 3
Lay a line of chocolate lengthways across the middle of each rectangle. Fold the pastry over the chocolate and press down firmly on the edges to seal (brush with a little of the egg if your pastry is not sealing). Arrange rolls on two baking trays, spacing apart, and press down lightly to flatten.
Step 4
Brush the rolls with some beaten egg and dust with icing sugar. Bake for 20-25min until deep golden. Best served warm, dusted with extra icing sugar.
Look out for all butter puff pastry as it will give your bake more flavour.
If you have leftover pastries, you can transform them into this delicious bread and butter pudding.
If you fancy mastering your own croissant dough, check out our how-to video.
Per serving:
Calories: 208
Fibre: 1g
Total carbs: 17g
Sugars: 5g
Total fat: 14g
Saturated fat: 7g
Protein: 3g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
