Little chocolate breads. How can you not love everything about that fragmented sentence? I mean, really.
I found this recipe on Epicurious and, loving all things French and chocolate as I do, decided I had to make them for myself. They’re very quick to make, very easy and super customizable. Josh liked them, and now wants a batch made with jam. I personally think they’d be better with a bit of cinnamon sprinkled on top as well. I can see us easily making these on a regular basis for when you just want a little something to pick you up.
Petits Pains au Chocolat
* 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)
* 4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2×3/4-inch pieces
Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 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. (Can be made 1 day ahead. 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.