These are brilliant, if I say so myself! Joking apart, if you like your recipes to be quick, easy and more than a little cheaty, you will love these. They are the perfect treat to have up your sleeve when you find yourself with an unexpected play date and more children than you bargained for in your home after school.
Proper pain au chocolat are, to say the least, tricky to make. These ones use a block of puff pastry and some chocloate to create a simple treat – lovely after school, in a lunch box or even as a cheeky part of breakfast. Plus, as with all my recipes, they are totally foolproof!
Makes 9 pieces
Preparation time: 10 minutes
Total cooking time: 10-12 minutes
1 packet (320g) all butter puff pastry sheet (ready rolled)
100g good quality milk chocolate bar, broken into pieces
1 egg, beaten
Pre-heat the oven to 220ºC/450ºF/Gas Mark 7
Unroll the pastry and lay the sheet out in front of you. Using a sharp knife, cut the pastry into 9 equally sized rectangles by dividing the pastry into 3 lengthways and then widthways.
Divide the chocolate into 9 equally sized portions. On the narrow edge of one of the pastry rectangles, place a portion of the chocolate and roll the pastry up. Squash down a little on the edges of the pastry roll to seal it and crimp the edges lightly with a fork.
Brush the top of the roll with some beaten egg and put it on a greased or non-stick baking tray.
Repeat the process for the remaining pieces of pastry.
Place the baking tray in the oven and bake for 10-12 minutes, until the pastry has risen and is golden all over.
Take the puff pastry rolls out of the oven and leave to cool for five minutes.
The mini puff pastry “pain au chocolat” can be eaten warm or cold. Be careful when eating warm as the melted chocolate can still be very hot.
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