Sunday, January 06, 2008

Petits Pains au Chocolat

My boss gave me a bar of high-quality Venezuelan chocolate a couple of weeks ago and I've been waiting for a good recipe to use it. I found this extremely simple recipe from Bon Appetit that also functioned to help use up the leftover puff pastry from last night's dinner.

These are SUPER DELICIOUS. They are very, very hot coming out of the oven, so I'd recommend trying your hardest to wait until they are room temperature. I think they taste better at room temperature. These very closely resemble the chocolate-filled pastries at Panera, which we are huge fans of. So these are definitely make-agains. Yum yum.

oui oui

Petits Pains au Chocolat
Bon Appetit, April 2004

2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 tablespoon water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces

Sugar

Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)

Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

Yield: 2 dozen (we only made 8 though)

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