Why You’ll Love This Recipe
This recipe brings bakery-quality pastries to your home kitchen with just a few ingredients and minimal effort. Using store-bought puff pastry cuts down on time without sacrificing flavor or texture. The result is golden, crisp layers filled with gooey melted chocolate, ready in under 30 minutes. It’s a great recipe for beginners or anyone who wants a fast and impressive pastry.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
frozen puff pastry sheets (thawed)
semi-sweet or dark chocolate bars (or chocolate chips)
egg (for egg wash)
flour (for dusting, optional)
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly flour your surface and roll out the puff pastry if needed to smooth and slightly thin the dough.
- Cut the pastry sheet into rectangles, approximately 4 inches by 6 inches.
- Place a few pieces of chocolate (or a small chocolate bar) near one end of each rectangle.
- Fold the pastry over the chocolate, then tuck and roll once more to seal it in the center.
- Place the pastries seam-side down on the baking sheet.
- Beat the egg and brush it over the tops of the pastries for a golden finish.
- Bake for 15–18 minutes, or until puffed and golden brown.
- Let cool slightly before serving.
Servings and timing
Makes 6–8 pastries, depending on pastry sheet size.
Preparation time: 10 minutes
Cooking time: 15–18 minutes
Total time: 25–30 minutes
Variations
- Nutella Version: Spread a layer of Nutella inside instead of using solid chocolate.
- Almond Pain au Chocolat: Add a bit of almond paste or almond slices with the chocolate.
- White Chocolate: Use white chocolate or a mix of dark and white for a twist.
- Fruit-Filled: Add a small spoonful of raspberry jam with the chocolate for extra flavor.
- Sprinkle Topping: Dust with powdered sugar or drizzle with melted chocolate after baking.
Storage/Reheating
Store leftover pastries in an airtight container at room temperature for up to 2 days.
To reheat, place in a 300°F (150°C) oven for 5–7 minutes or until warm and crisp again.
They can also be frozen before or after baking:
- Before baking: Assemble, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
- After baking: Let cool, then wrap and freeze. Reheat in the oven for best texture.
FAQs
Can I use chocolate chips instead of bars?
Yes, chocolate chips work well, but make sure to use enough to get a rich filling.
Do I need to chill the pastries before baking?
Chilling for 10–15 minutes before baking can help them hold their shape better, but it’s optional.
Can I make these dairy-free?
Use dairy-free puff pastry and vegan chocolate to make a dairy-free version.
Why did my puff pastry not rise?
Make sure your oven is fully preheated and avoid over-handling the dough, which can cause it to lose its layers.
Can I use homemade puff pastry?
Absolutely. If you’re comfortable making puff pastry from scratch, it will work beautifully in this recipe.
Is egg wash necessary?
It’s optional, but it gives the pastries a shiny, golden top. You can also use milk or cream as a substitute.
Can I make these ahead of time?
Yes, you can assemble them ahead and store in the fridge for a few hours or freeze them before baking.
How can I make them look more professional?
Trim the edges neatly, brush evenly with egg wash, and score lightly on top before baking.
Can I use sweetened or unsweetened chocolate?
Either works, depending on your taste. Semi-sweet or dark chocolate gives a nice balance of richness and sweetness.
Are these the same as chocolate croissants?
Pain au chocolat and chocolate croissants are very similar, but pain au chocolat is traditionally shaped into a rectangle rather than a crescent.
Conclusion
Easy pain au chocolat is the perfect way to enjoy a classic French pastry at home without any complicated steps. With just a few ingredients and a little time, you can create golden, flaky, chocolate-filled pastries that taste like they came straight from a bakery. Ideal for both beginners and seasoned bakers, this recipe is a must-try when you want something warm, sweet, and indulgent.
PrintEasy Pain Au Chocolat
Easy pain au chocolat is a simplified version of the classic French pastry, using store-bought puff pastry and rich chocolate for a flaky, buttery treat that’s quick and delicious.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6–8 pastries
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 sheet frozen puff pastry, thawed
- 3 oz semi-sweet or dark chocolate bars or chips
- 1 egg (for egg wash)
- Flour (for dusting, optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly flour your work surface and roll out the puff pastry sheet slightly to smooth it out.
- Cut the pastry into 6–8 rectangles, approximately 4×6 inches each.
- Place a few pieces of chocolate near one end of each rectangle.
- Fold the pastry over the chocolate and roll once to seal the chocolate in the center.
- Place the pastries seam-side down on the baking sheet.
- Beat the egg and brush the tops of the pastries with egg wash for a golden finish.
- Optional: Chill the pastries for 10–15 minutes to help maintain shape during baking.
- Bake for 15–18 minutes, or until puffed and golden brown.
- Cool slightly before serving.
Notes
- For a Nutella version, substitute chocolate with a spoonful of Nutella.
- Chilling before baking helps maintain a better shape and rise.
- Egg wash gives the pastries a golden, shiny crust, but milk or cream can also be used.
- Store-bought puff pastry should be fully thawed but still cold when working with it.
Nutrition
- Serving Size: 1 pastry
- Calories: 280
- Sugar: 10g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
