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Petit Pain Au Chocolate recipe

Petit Pain Au Chocolate.

A finalist in the 2000 Share The Very BestRecipe Contest, this recipe was submitted by Constance Ipemaof Orland Park, IL. For simple elegance in the morning or evening,croissant lovers will enjoy this puff pastry filled with milkchocolate morsels and baked until golden brown, then delicatelydrizzled with a sweet chocolate icing.

Recipe: Petit Pain Au Chocolate

1 (17.25-ounce) package frozen puff pastrysheets, thawed
1 cup NESTL ® TOLL HOUSE® Milk Chocolate Morsels- divided use
1 large egg, beaten
2 ounces NESTL ® TOLL HOUSE® Semi-Sweet ChocolateBaking Bars, broken into pieces
2 tablespoons butter or margarine
1 cup powdered sugar
2 tablespoons hot water

  • Preheat oven to 350°F (175°C). Grease 2 baking sheets.
  • Unfold one pastry sheet on lightly flouredsurface. Roll out to make a 10-inch square. Cut into 4 squares.Place 2 tablespoons morsels in center of each square. Brush edgeslightly with beaten egg and fold squares to form triangles. Pressedges to seal. Place on prepared baking sheet about 2-inchesapart. Repeat with remaining pastry sheet. Brush top of eachpastry with beaten egg.
  • Bake for 15 to 17 minutes or until puffedand golden. Cool on baking sheets for 2 minutes; remove to wireracks to cool completely.
  • Melt baking bar and butter in small, microwave-safebowl on HIGH (100%) power for 30 seconds; stir. Microwave atadditional 10 to 20-second intervals, stirring until smooth.Stir in sugar. Add water, stirring until icing is smooth, addingadditional water, if necessary. Drizzle icing over pastries.

    Makes 8 pastries.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Petit Pain au Chocolat-Methode Simple / Simple Method-Sousoukitchen

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  • Comments

    1 Comment


    This cutter from Amazon is definitely worth the extra cost the construction is sturdy, it is easy to use to cut perfect petit pain au chocolat dough.

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