Pain Au Chocolat or How I Learned to Stop Worrying & Love Chocolate French Pastry Recipe

 

Ahh, that chocolate post from yesterday has jump started my chocolate-on-the-brain syndrome & my craving has to be satisfied!  This Pain Au Chocolat or How I Learned to Stop Worrying & Love Chocolate French Pastry Recipe is a wonderful, wonderful, wonderful taste sensation.  For breakfast, for second breakfast, for lunch, for dinner, as a treat, this French pastry will tempt your senses with a delicious bouquet of flavor & wrap you up with comfort.  Enjoy, truly- enjoy!

 

 

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 3.5-oz. bar semi-sweet chocolate, find the best you can
• 1 3.5-oz. bar milk chocolate, find the best you can

Ingredinents for the Glaze:

• 1 egg, beaten
• 1 tablespoon water
• Sugar

What’s Next:

Go ahead & line your baking sheet with parchment paper.

Preheat your oven to 400 F, or 200 C.

Cut the each chocolate bar into six 2×3/4-inch pieces.

Unfold the puff pastry onto a lightly floured surface. Cut it into 12 squares.

Lay 1 chocolate piece on the edge of a pastry square and roll up the dough tightly, completely enclosing the chocolate. Repeat with remaining pastry.

Place the rolls on a baking sheet, seam side down.

Brush the tops of the rolls with the egg wash. Sprinkle with sugar. Bake for 15 minutes or until the pastries are golden brown.

 

Eat well & Pastry very often!