Mini Pain au Chocolat

Print Add to Collection

These mini pain au chocolat are super easy, can be assembled in advance, and are a perfect addition to any brunch.

Course Breakfast / Brunch

Cuisine French

Keyword chocolate croissant, croissant, pain au chocolat

Prep Time 20

Cook Time 20

Thawing the frozen puff pastry 30

Total Time 40

Servings pain au chocolat

Calories 118.3kcal

Author Susan Pridmore

Ingredients

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

Instructions

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.

Nutrition