Have Fork, Will Eat

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
* Sugar

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.

 Print

Related posts:

1. Lemony Snicker…doodle
2. Onion and bacon tart, in pictures:
3. Poms Away, Vol. 2: the Cheesecake Chronicles