Petite Pain au Chocolat

Petite Pain au Chocolat

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STUFFED recipe

Each bite of these dessert pockets features golden puff pastry wrapped around a semi-sweet chocolate filling.  Decorate with a drizzle of chocolate and you have a delectable, easy-to-make dessert.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 20 minutes
  • Serves: 8

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Stuffed Recipe

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Recipe

Ingredients

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1 1/2 cups Ghirardelli® semi-sweet chocolate chips

  • 1 egg, beaten

  • 2 tbsp. butter

  • 1 cup confectioners' sugar

  • 2 tbsp. hot water

Directions

  1. Heat the oven to 350°F. Unfold the pastry sheets on a lightly floured surface.  Roll each into a 10-inch square.  Cut each into 4 (5-inch) squares, making 8 in all.

  2. Place 2 tablespoons chocolate chips in the center of each pastry square. Brush the edges of the pastry with the egg.  Fold each pastry over the chocolate chips and press to seal. Place the filled pastries onto baking sheets.  Brush the pastries with the egg.

  3. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets for 10 minutes.  Remove the pastries from the baking sheets and let cool completely on wire racks.  Cook and stir the remaining chocolate chips and the butter in a heavy 1-quart saucepan over low heat until the mixture is melted and smooth.  Stir in the confectioners' sugar.  Stir in the water, adding additional water, if necessary, until desired consistency. Drizzle the icing over the pastries.

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Submitted by:
Marie Z.
Date: 6/27/2009

4 star rating

"Thank you so much for this recipe! We used to eat this on special Sundays after Mass. I am so glad I can finally make this for my family to enjoy!"

Submitted by:
Linda F.
Date: 10/6/2009

4 star rating

"Mmm is all I can say. It's a good chocolate "FIX"."

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