Easy mini Pain au Chocolat made with just 3 ingredients.
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Pain au Chocolat is one of my husband’s favorite bakery treats. And it turns out, it’s amazingly easy to make at home. In fact, all you need are 3 ingredients, although I’ve added a couple of options if you want to kick them up a bit. (Just a little jam and a flurry of sugar at the end.)
As a confession, if you make your own laminated dough from scratch, these Pain au Chocolat will be more like what you see at your local bakery.
What is a Laminated Dough?
Laminated dough is a dough that is folded over slabs of butter, rolled, turned 90 degrees, and folded again. This is done multiple times, creating a many-layered dough.
If you want to make your own dough, this is a great recipe and explanation of the process.
As for how it’s used, the most common uses are croissants, Danish pastries, puff pastries and Pain au Chocolat.
Are Chocolate Croissants and Pain au Chocolat the Same?
Yes and no.
What I mean by this, is they use the same laminated dough, but they’re cut into different shapes and are rolled differently.
For example, chocolate croissants start with a triangle, and are rolled up into a rounded shape. But Pain au chocolate is cut into rectangles, folded over batons of chocolate, and then rolled up. So they’re the same, but slightly different.
Pain au Chocolat Ingredients
I use Ghirardelli 60% Dark Chocolate Bar, but I encourage you to use your own favorite semi-sweet or milk chocolate.
Egg white adheres the end of the puff pastry to itself at the end of the rolling. Without it, the end of the roll will lift away from the rest of Pain au Chocolat while it bakes. Oh, and I also baste egg white onto the top of the roll, so that the turbinado sugar adheres to the top while the little rolls bake. So, essentially, the egg white is the glue.
Use the whole egg if that’s your preference. Just lightly whisk the egg before basting it on the end of the rectangle of pastry and tops (if using the turbinado sugar).
And now lets made this Petit Pain au Chocolat recipe!!
Petit Pain au Chocolat (High Altitude Baking)
- 1 sheet frozen Dufour puff pastry, or Pepperidge Farm Puff Pastry
- 1 package Ghirardelli 60% Intense Dark Chocolate Bar
- 1 egg white
- 4 tablespoons Raspberry jam, optional
- 1 tablespoon turbinado sugar, optional
- Place an oven rack in the top third of the oven. Preheat the oven to 400˚F and line a baking sheet with parchment paper.
- Thaw the frozen puff pastry according to the directions on the package.
- Gently unfold the puff pastry. Dufours unfolds into 4 equal sections. Use a sharp knife to separate the sheet at the fold lines to have 4 equal squares. Wrap and refrigerate 3 of the squares, and roll the 4th piece out to a 7" X 7" square. Slice the square into 3 equal strips.
- Pro-Tip: If the puff pastry gets too warm, it may stick to your work surface. Return it to the refrigerator for a few minutes and try again.
- Note: Pepperidge Farm Frozen Puff Pastry is folded in thirds. Unfold and roll into a square. Cut into 4 equal squares, and then into 3 strips.
- Separate the yolk from the egg white of one whole egg. Discard the yolk, and spill the egg white into a small bowl.
- Optional: If you're using the raspberry jam, smear 1 teaspoon of jam along the length of each strip, leaving a 1-inch border at each end.
- Remove the chocolate from its packaging. It should be divided into 8 squares. Using a sharp knife, divide each of those squares in half. It's fine if the chocolate square breaks apart a bit. Each half square of chocolate weighs approximately .25 ounces.
- Place a half square of chocolate at one end of the puff pastry strip over the jam. Fold the end of the pastry over the chocolate, and carefully roll it almost to the end of the strip. Baste the end of the strip with egg white. Complete rolling, and place on the baking sheet with the seam facing down.
- Pro-Tip: It's very important to ensure that the seam is on the bottom of the roll, against the baking pan. This, in addition to the egg white, helps to seal the puff pastry to itself during baking.
- Repeat with the remaining squares of frozen puff pastry, one at a time.
- Optional: Baste the top of each roll with egg white, and sprinkle turbinado sugar over the top.
- Bake for 20 minutes at high altitude, or until a golden brown. (Note: I baked them at 7100 feet.) At sea level, bake for 15 minutes.
- Place on a cooling rack to cool. Serve warm or at room temperature.
For more ways to use puff pastry, check out these recipes!
BEGINNER’S FRENCH ONION TART WITH MUSHROOMS
Get the recipe here.
DELICATA SQUASH AND APPLE GALETTE
Get the recipe here.
SPICY CHEESE TWISTS
Get the recipe here.