Petits Pains au Chocolat

Yields: 6 Servings Difficulty: Medium Prep Time: 30 Mins Cook Time: 20 Mins Total Time: 50 Mins

Aux côté des croissants, les pains au chocolat sont des viennoiseries incontournables de la gastronomie française. Avec leurs morceaux de chocolat fondants et leur feuilletage croustillant, ces petits pains font le bonheur de tous les gourmands. Pour vous régaler à coup sûr, rien de tel que de les faire maison. Découvrez notre recette sans plus attendre!

Ingredients

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Instructions

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  • If you're not using chocolate chips, break or cut the chocolate into small pieces and set aside. On a lightly floured surface, roll out the croissant dough into a 36x12x1/8-inch rectangle. Cut in half, lengthwise, then cut each strip into 12 3-inch wide rectangles.
  • Divide the chocolate bits evenly between the pieces of dough, and arrange them in a straight line cross each rectangle, toward one end. Fold the dough over the chocolate, then roll up - not too tightly, to allow for rising.
  • Place seam-side down on ungreased baking sheets and brush with beaten egg. Let rise in a warm place for 1 to 1/2 hours, or until doubled in size. Brush again with egg and bake in a preheated 350-degrees oven for about 20 minutes, or until puffed up and golden brown. Serve warm.
  • Note: Look closely at a cross-section of the croissant dough. You should be able to see the layers of butter which, during rising and baking, will make the pastry light and flaky.
  • Storage: Same as for croissants.

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