Petits Pains au Chocolat

Name: Petits Pains au Chocolat
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 large egg, beaten; 454 grams 14- or package of cold puff pastry dough; 340 grams imported bittersweet or semisweet chocolate, broken into 3-by-1 1/2-inch pieces

Petits Pains au Chocolat might be a good recipe to expand your hor d'oeuvre collection. One portion of this dish contains about 3g of protein, 12g of fat, and a total of 181 calories. This dairy free recipe serves 16. A mixture of egg, package of puff pastry dough, semisweet chocolate, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Use a high-quality commercial all-butter puff pastry, such as Dufour, which is available in the freezer section of specialty food markets. Or purchase puff pastry dough from your local French bakery. Preheat the oven to 42

Ingredients you will need

Puff Pastry Sheets

Butter

Equipment you will use

Oven

Line 2 baking sheets with parchment paper. Lightly roll out the puff pastry 1/8 inch thick if using 14 ounces of dough or 1/4 inch thick if using 16 ounces of dough.

Ingredients you will need

Puff Pastry Sheets

Dough

Roll

Equipment you will use

Baking Paper

Baking Sheet

Cut the pastry into sixteen 3 1/2-by-4 1/2-inch rectangles.

Place a piece of chocolate in the center of each rectangle and fold the long sides over the chocolate like a business letter. Seal the exposed edge with some of the beaten egg. Repeat with the remaining dough rectangles, chocolate and egg wash. Arrange 8 pastries on each baking sheet. Refrigerate 1 sheet of pastries and bake the other in the center of the oven for 10 minutes. Reduce the heat to 375 and bake for about 15 minutes longer, or until golden brown and cooked through.

Ingredients you will need

Chocolate